Good 100% Whole Wheat Bread

From: Margie99

On Feb 18, 2009

This was good bread. I am not sure exactly what I am looking for to call a bread great but I'll know it when I find it. I love that its all whole wheat flour. I would like to try it again using the dry milk , I didn't use it this time because i didn't have any.

From: Procrasti-baker

On Jan 18, 2009

From: EvaP

On Jun 26, 2008

A very easy, very light recipe — we loved it! This is one bread that still tastes great once it's cooled and a day old (beyond that I don't know; we have six people in our family so nothing I make lasts much longer than that). I didn't use a bread machine, though, and it took me three tries to get it right: The first time I accidently knocked the pan while I was moving it during the second rising, so it deflated pitifully and ended up pretty dense, and the second time I only cooked it for a little over twenty minutes and it still had some dough in the center, then finally (yay!) I got it right at 375 degrees for about half an hour.

From: Coleroo

On Feb 19, 2008

This bread is awesome. I am a gestational diabetic and have been looking high and low for a 100% whole wheat - EASY to make - bread machine recipe and this one was perfect (and I HATE whole wheat bread). I tried it last night and it came out just awesome - probably the best whole wheat bread I've ever tasted. It's so much better than store bought - plus I know exactly what's in it. And unlike all the other "whole wheat" recipes I find, this one doesn't call for ANY white flour. I ate 3 big slices last night when it finished, 3 at lunch today and then used it for a turkey sandwhich at dinner tonight. It holds up well, is easy to cook (I'm a newbie cook!!), smells heavenly and tastes great - not too dense, not too dry. I used Country Crock butter instead of margerine and only 1 tablespoon of sugar and it still turned out fine. This is a definate keeper.