30 Reviews of 100% Whole Grain Wheat Bread

From: emily hauer

On Sep 29, 2006

I can't believe how tender this bread is! This is exactly the kind of all whole wheat bread I've been looking for. It's not at all dense and heavy like everything else I've tried. No more grocery store bread full of high fructose corn syrup for me! I can't thank you enough for posting this recipe. I had run out of molasses (how on earth did that happen?) so I used brown sugar instead. I did add 2 tablespoons of vital wheat gluten. And I am not lucky enough to have a stand mixer, so I did the kneading by hand. I will be making this bread very often. Thanks again!

From: NikkiCollegeGirl

On May 27, 2008

If I could give 6 stars, I would! I've never made real bread before (and I don't have a bread machine) and this was very easy and tastes GREAT!!! I used 2 cups of oatmeal that I ground up myself, so my bread is a whole wheat/oatmeal variation. It is delicious and did not affect the rising or anything! I made 1 loaf and 4 mini loafs! Perfect for a homemade gift!

From: hannah234

On Mar 19, 2008

This bread was wonderful. Unfortunately, I put mine on the center rack in the oven and it was too close to the top heating element and i was forced to take it out before it was completely done, so make sure and bake it on the bottom rack. The part that was done was perfect and fluffy. And this recipe is so healthy, i am going to be making this often! Thank you!

From: sowulu

On Jun 22, 2007

Great recipe! I substituted brown sugar for the molasses and honey. I also added some mixed whole grains and kneaded the dough by hand instead of using a mixer. It worked a treat the first try! Very pleased with the result!

From: LaydeeBug

On Jan 28, 2008

YAY! My first wheat bread that could NOT double as a doorstopper. I found this really easy to make, and it came out really well. YUM! Five stars for ease and taste. 1/28/08: I just wanted to add to this review that I made this again this morning. It was even more of a success! Nice, springy but dense loaf, with a lovely crust. This novice bread baker is downright proud of herself! Thanks again for this great recipe!

From: Chef #1158300

On Feb 4, 2009

I have been making my own bread for 6 months now and WOW this is by far the best recipe I have tried. I signed up for this site just to rate it--the first recipe I think deserves it! I substituted the molasses for corn syrup. Fantastic.

From: K-Sue

On Jan 28, 2009

Thank you, dbsnova! This is now my bread recipe. I mix by hand, and use combinations of whole wheat, regular white bread flour, and 7-grain flour. It turns out good whichever way I put it together. I have used it for loaves, rolls, cinnamon rolls, and stuffed bread (cheese and pepperoni), all with good results.

From: Gadgetsrule99

On Mar 16, 2008

I just started milling my own flour and my first bread in the breadmachine ended up a brick. My second try - this recipe - wonderful result.

From: Barb Gertz

On Nov 19, 2008

We love this bread, perfect, fluffy & tasty. I have made it twice now. I cut the recipe in half for the 2 of us. First time I used brown sugar instead of molasses. This time I used molasses, delicious either way. I also added 1/4 cup of ground flax seed in place of 1/4 cup of the whole wheat flour. I have been making whole wheat bread in my breadmaker. I wasn't able to get a good fluffy, soft bread using it. Thank you so very much for this recipe that I will be making often. PS, my husband slices the whole loaf & we store it in a plastic bag,this works great, ready for toast,panini's or sandwiches.

From: lizziesera

On Dec 17, 2007

I was nervous because the dough was still pretty gooey when I had added enough flour, but it raised up well, and baked a rich, dense loaf, not at all crumbly so it has been perfect for sandwiches and french toast. Thanks for sharing. Oh, and I did substitute a bit of unbleached bread flour, as well as a couple cups of flax meal. Great with Earth Balance spread & honey right out of the oven.