Whole Wheat Honey Bread

Tastes great! Don't have a bread machine, still came out great. Mixed it with my KitchenAid and let it rest, punched down, place it in loaf pan, rise again. Bake at 350°F for ~25 minutes until golden brown.

This recipe turned out just perfect

I made bread for the first time using this recipe. It was delicious. I made grilled cheese and also French toast with it. Definitely a keeper!

I just made this bread ?? early this morning for my friend. because we spoke about me having a bread machine. and she asked if I can make whole wheat bread for her. it came out wonderful. the only sad thing is I didn't get to try it. I almost didn't gave it to her ??..

I just made this bread ?? early this morning for my friend. because we spoke about me having a bread machine. and she asked if I can make whole wheat bread for her. it came out wonderful. the only sad thing is I didn't get to try it. I almost didn't gave it to her ??..

I just made this bread ?? early this morning for my friend. because we spoke about me having a bread machine. and she asked if I can make whole wheat bread for her. it came out wonderful. the only sad thing is I didn't get to try it. I almost didn't gave it to her ??..

I make bread quite often, whether by hand or using a machine, and with a variety of flours. So I knew this recipe needed little tweaking to suite my family' s taste. 100% whole bread ls, no doubt, better for you, butt that type of bread when made at home, is usually too dense and chewy for me. So, I went ahead and used 2 cups whole wheat and 1 cup unbleached, all purpose flour. I used olive oil for shortening and just half the honey and the salt. Also, I used my stand mixer to make the dough, let it rise in the bowl for 40 minutes, shaped into a loaf and put in a greased 4x8 loaf pan and let rise again before baking at 350 for about 40 minutes. I let the bread cool down. wrapped in a kitchen towel and left on the kitchen counter for couple of hours before slicing ( that helped again crumbling ). My whole family loved it, toasted with butter and jam..

Nice texture and flavor. I used butter instead of shortening and replaced 1/2 Cup of wheat flour with all purpose flour.

Four stars for revised version, based on other reviews. My first loaf was not good; it was too heavy, too dark, and too dry. Second loaf I subbed 1/2 cup of the flour with white bread flour, and added 1 tablespoon of vital wheat gluten. Then I baked it with a light crust setting. The results were a huge improvement. I do think my machine is baking it too long, though, so next time I’m shaving ten or fifteen minutes off the bake time, or I may try one reviewer’s advice to use the Basic (white bread) setting.