7 Reviews

I make this every weekend and it's usually eaten up by Thursday. Turns out perfect every time. I add 2 T of flax meal for the nutritinal & cholesterol-lowering benefits. Thanks so much for sharing!

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minbrain June 28, 2009

This was great bread and the directions were spot on, and so helpful. Thanks for a great recipe. I will be making this again.

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nicoleingermantown March 15, 2011

Made some adjustments for high altitude (2 cups water, 2 1/2 tsp salt, 1 1/2 tsp yeast). I also used agave nectar instead of honey and soy powder rather than milk to veganize. Looks like I'll need to adjust further because it over-rose and sank a bit (I'll try reducing the sugar next), but that's not the recipe's fault, it's the mountains! The flavor and texture were both very nice, and I will certainly be making this again. I'd also like to try the 2T flax another reviewer posted.

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Serah B. September 08, 2010

This bread turned out decent, but it wasn't too flavorful. I don't think I would make it again.

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aroddin May 05, 2010

I made several loaves with this recipe, wonderful texture and flavor. The first loaf I didn't use gluten, only because I thought I had it-to late to turn back-tasted very good but heavier then I like. Second loaf I used the gluten-perfect! The third loaf I used the white whole-wheat flour, again perfect loaf. I did use the machine to make the dough & baked it in the oven. Definitely will be making this bread over and over!

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Antifreesz September 20, 2009

Followed the recipe to the letter and it came out perfectly. The bread came out with a nice firm texture - perfect for slicing for sandwiches. I substituted powdered buttermilk for the powdered milk with no ill effects. Delicious.

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KitchenDabbler July 17, 2009

This turned out wonderful. I did make a few modifications, however. Instead of adding 2 extra tablespoons of water, I only added 1 and 1 small egg. Also only used 2 generous tablespoons of honey and no sugar. Lastly, I normally add 1/8 cup of wheat gluten to nearly all my bread machine recipes. Used the dough cycle and baked it in my largest size bread pan (not sure what size it is, but it's BIG!) on 350 for 30 min. Turned out as fluffy and soft as any of my other "mixed" wheat/white flour recipes, and it really is WHOLE wheat. Thank you very much for sharing!

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LittleJo March 14, 2009
Machine Mixed Whole Wheat Sandwich Bread