Honey Wheat Bread III

This was my first time using whole wheat flour, and definitely won’t be my last! Very easy to follow recipe, but I did tweak it a little. I added a tbls of sugar to my water before I added the yeast, and I use jarred active dry yeast, so I used 2-1/4 tsps. I did need to add more water, and even left out a 1/2 cp of flour. Thank you for this recipe, you eased the fear of using whole wheat flour!

I measure my flour by weight and used 125 grams for each cup of AP and wheat flour. I used a stand mixer and kneaded with a bread hook for 2 min. The initial rise took about 30 min. The 2nd rise in the pan took only 25 min. I baked in a 9 x 5 cast iron loaf pan in a small convection oven for 30 min. Notes, I buy disposable scalpels to score my bread. They allow better control. I check the water in my mixing bowl to make sure it’s at 105 degrees F. before adding yeast and use a small whisk to dissolve it.

Made it just like it states. Just have to let the gluten magic happen when using the KitchenAid. Good taste.

Very good recipe, although I may have let it raise a little too long in the loaf pans. I did run out of white flour so finished with a cup more of wheat, and it still turned out great.

I used less white flour by nearly a cup. I threw in an egg and used goat’s milk, also substituted pecan oil for vegetable oil.

Not bad. Cut easily and wasn’t too crumbly. My only complaint is that I was looking for a bigger honey flavor. I even increased the amount of honey, but still fell flat on the honey flavor for me.

Great basic recipe. Super nice loaf

I read most of the reviews and therefore doubled up the honey and reduced the all purpose flour by 1/2 cup. The dough was so sticky. Ended up adding 1/4 cup while kneading. The result was soooo good. My children liked it and it would be gone by tomorrow morning. Thank you Marbalet for sharing the recipe and for all those useful reviews!

We really enjoyed this recipe. My husband shared this bread with his coworkers and was a hit! Easy to make,soft and very tasty.

Simple and easy, this recipe makes a wonderful loaf of wheat bread. I shaped this free-form and it held its shape very well. I recommend being cautious when adding the last of the AP flour, because I didn’t need anywhere near the amount requested in the recipe. Although this was very good, I would have liked it to be just a smidgeon sweeter.

Great loaf. Could not add the last 3/4 cup of wheat flour. I added 1 T of gluten to add height to the rise. Good texture, rose beautifully and tastes great.

Tried the recipe as written but used my bread machine to mix and kneed then put in pan and baked in oven. No problem with the ingredients or measurements just did not feel the bread’s flavor was to my liking.

I thought this was very good and rather easy. It was my first attempt at making homemade bread like this and it was a success. My husband and I both had 3 pieces the night I made it. I did not use all-purpose, but instead used 1 1/4 C of White Whole Wheat as substitute. I also used butter instead of the oil. (Trying to stay away from processed foods) Anyway, it all came out perfect.

I have been baking bread off on on for a long time. This has to be the easiest recipe ever. I used mostly wheat flour; just used 1 c. of all purpose flour. Add 3 T. honey. This recipe is easy to play around with. I used fast rising yeast because it never fails and I don’t have to proof it. I took the suggestion of one reviewer who weighed her flour. When measuring flour use spoon to put flour in measuring cup and level and then weight. I measured 4.4 oz. My bread was so light and airy.

This was my first time making bread & it came out really good! I used all whole wheat flour & added 2 more tablespoons of honey. A nice basic recipe I will stick with.

Just “Okay”…. I would’ve preferred it to be a bit sweeter- and I know I added more than 2 T of honey. Maybe a bit of sugar?

This recipe is a great replacement for grocery store bread. It has a soft texture and a nice thin crust that doesn’t get too hard for the little ones. I found the recipe a little bit bland which makes it a perfect vessel for those PB&J’s that go in the lunches. Next time though I think I will add another tablespoon of honey and tsp of salt just to give it some umph…. I’ll let you know how that turns out. Other than that my kids gobbled it up!!!

This bread is worth taking the time to make! It is DELICIOUS! The first time I made the bread, I discovered I was out of whole wheat flour so I substituted it for bread flour. This change made an OUTSTANDING white bread. The next time I followed the recipe to a “t” (other than canola oil instead of vegetable oil). I put the bread in a round non-stick cake pan instead of a loaf pan. It turned out amazing! I would highly recommend using this recipe. YUM!

This was wonderful!

This bread is easy to make (this was my first time ever making bread!) and it tastes delicious! I made it into two smaller loaves, so the cooking time was about 25-30 minutes. Will definitely be making this again!

Yummy! My house smells so good! Made as directed, except I doubled the recipe, which made 3 loaves. I also added the honey to the yeast and subbed melted butter for the oil. Two of the loaves I left plain, and the third I rolled out and sprinkled with brown sugar and cinnamon and then rolled into a loaf for cinnamon swirl bread. I didn’t have to add a whole lot of white flour in the end, turned out great! I had no problem with it rising- make sure your water isn’t too hot, and that it gets creamy. Also, if your milk is too hot, it will kill the yeast. No hotter than 120 degrees is fine. Will be making this recipe a lot!