Wholesome Homemade Honey Whole Wheat Bread

I thought I would update my review, just in case it sells this recipe better. I have been making this bread for over a year now and is part of my best recipes collection. I have discovered that in weight, the wheat flour is 2 lb. and 4 oz. and the white flour is 1.5 lb. This makes the prep even easier. This bread has it all; perfect structure and texture, incredible flavor, beautiful crust, and versatility...it toasts up very nicely. I don't understand those who have altered their baking times and temperatures...375 for 40 minutes has worked every time for me, and the crust is supposed to be a bit on the dark side...perhaps your ovens are out of sinc? I have easily made around 200 loaves with this formula since I found it, and it is always met with appreciation and grattitude. My sister even offered to buy 8 loaves from me to give away as Christmas gifts, and she said each recipient loved it. Awesome recipe!

Great bread! I freeze three of the four loaves: to freeze the dough, follow recipe to step 7-- let it rise until double, then punch it down and form 4 loaves. Wrap in plastic wrap or put in a freezer bag. When you're ready to cook one, pull it out of the freezer, unwrap it, put it in a greased loaf pan and let it rise (I pull mine out at 8:00 AM and it's ready to cook by 5:30 PM). I live in the midwest at low elevation and cook my bread at 350 F for 30 minutes. Perfect. And it's ready just in time for dinner.

One word. Yum! A friend had posted on FB that she tried your recipe and loved it. I asked her for the recipe # and I have since made it. The texture is nice and light. I followed your ingredient list to a "T" but added in 2 TBSP gluten. I make our own wheat bread regularly so followed the same guidelines while working with your wheat recipe. This is what works for me... I combined the yeast, water, molasses, honey, salt, gluten and 3 cups whole wheat flour. I let is sit or "sponge" for about 45 minutes. I then added the butter and remaining flour - both wheat and white. It didn't take the full hour to rise in my bowl. Maybe 40 minutes. I put the divided dough in my bread pans and it rose for another 30 minutes. I got 4 really good size loaves from the recipe. Thanks for sharing!

Just a general comment. I don't understand why people on here refuse to follow a recipe. They add their own stuff then give this recipe a bad review because they didn't follow the recipe. I have no problems with changing the recipe after you tried the original one but why give a bad review on great recipes because you didn't follow it? Just saying.

This bread was awesome and I'll will be making again. I cut the recipe in half and used the dough cycle on my bread machine. Put honey, butter and salt in first, then added water and then flour and yeast on top per the instructions for my bread maker. Try it, you won't be sorry!