Whole Wheat Bread in the Bread Machine

From: Theresa Robinson

On Nov 3, 2009

I just had to write a review because I couldn't look at the previous comment anymore! I use this recipe as my primary bread recipe and I am a seasoned bread baker. It is awesome! The whole family, and anyone else who tries it loves it too! Soooo light and fluffy! I have used some molasses in with the 1/3 cup brown sugar and that gives it a nice taste too. Perfect as is though. I LOVE L.O.V.E this recipe! Yay! oh, ps. I bake mine in the oven (for shape) 350 for 40 min.

From: Chef #726534

On Sep 26, 2009

Except for the lecithin, I followed the recipe exactly; yet this loaf of bread is arguably the most dense that has ever come out of my bread machine. I buttered a piece to taste test but the bread is so strong tasting that I can't taste the butter at all. The texture is very dense and somewhat doughy. I really had high hopes for this recipe but it just did not work for me. I used Gold Medal stone ground whole wheat flour and instant yeast. You did not specify what kind of yeast.....maybe that is the problem.... Update: After some research, I think I may try this recipe again except I'll use bottled water (ours is very hard) and a fresh batch of yeast. I did test my yeast before baking and it was still good but a fresh bottle can't hurt. Update #2: I recently discovered while trying to lower my sodium intake that too much salt in a recipe can retard bread rising. I've reduced the salt on other bread recipes and they rose better than when I used the full amount of salt. So I will try this recipe again and use less salt. Also, I use sea salt exclusively and that may have had an even stronger effect that ordinary table salt.

From: ZIRJ's Mama

On Apr 11, 2007

I am another person who would give this bread 10 stars if I could. I did make a few changes to it however. I used honey instead of brown sugar, no lecithin, and the Vitamin C was in my Gluten. I used regular King Arthur Stone Ground Whole Wheat. I also used Smart Balance Oil. This bread has a fantastic texture. It is not "heavy" at all, and makes a delightful sandwich, toast etc. I have made this once a day since I found it. (Large Family, thank goodness for bread machines!) I also baked it in the oven ( I don't like my bread machine's bread pan.) at 350 for 40 minutes.

From: Brando_T.

On May 29, 2004

This makes an awesome whole wheat loaf - much lighter than the typical WW loaf, and the extra fat in the recipe means it keeps fresh longer. I used whole milk powder instead of skim milk, and omitted the lecithin, but I think the end result is the same.