20 Reviews of Sourdough Whole Wheat Bread

From: Margaret3

On Jun 20, 2002

this turned out beautifully! i must admit that it looked pretty flat after sitting on the counter in "rise" mode for 2 hours. but there was nothing to worry about-it baked up a nice, plump loaf and had great texture, color, crust and flavor. i will definitely pursue more sourdoughs without a yeast "push!"

From: stacey a

On Jul 11, 2004

this bread has a great taste, but it took 5 1/2 hours to rise enough. after reading everyone else's reviews, i'm sure the problem is on my end, not with the recipe. anyway,it still came out good and tastes great!

From: Iluvdogs

On Oct 11, 2005

This made a wonderful loaf. The family loved it! My loaf took nearly 7 hours to rise to the height that I wanted, however. I think next time I will let it rise overnight, for baking in the morning. I have been requested by my family, to bake two loaves next weekend!

From: teresaspindel

On Apr 14, 2004

This was perfect! The texture was excellent, and the flavor delicious with exactly the right amount of sweet, salted and sour. I actually put a pan with boiling water in the oven to get a soft crust. The bread has been easy to cut, even in very thin slices. I cut the whole loaf and froze it, so I can take a slice or two when I want to: the bread came from the freezer as good as fresh. Thanks for posting! I´ll make this often!

From: Dragoness

On May 10, 2004

This bread rose so well with just the sourdough starter that I'll definitely make it again! I usually make the very labour intensive two and three day sourdough breads and they usually have some yeast to help them along. The loaf came out perfectly and the house smelled wonderful! This recipe is a keeper!

From: Chef #213689

On May 4, 2005

Wonderful loaf of bread! First time I've had success with a starter. I think following the instructions---just letting the dough cycle mix it, and then taking it out to rise on its own---worked well. Also, my loaf rose quite quickly: I turned the oven on "warm" for a minute, then turned it off and put my bread (laid out in a rough loaf on a cookie sheet) in to rise. It took about 45 min to double. Thanks!

From: AKillian24

On Aug 28, 2005

Update: I used the to make breadsticks today. I the dough into long strips and sprinkled with garlic powder. I baked at 375 for about 12 minutes and they turned out great!

From: CJJohnson

On Jul 8, 2006

OMG, this is good.

From: Chef #237076

On Jan 21, 2006

I tried it and loved it. This is a very good and very easy to make. I put the kneaded dough in a 2 pound bread pan, let it rise for about 4-5 hours and baked. It was delicious! I brushed on a cornstarch coating to yield a tough and deep brown crust.

From: Marg (CaymanDesigns)

On Jan 18, 2005

Excellent bread. Didn't have any trouble with it rising and it produced a flavorful, tender loaf with a crisp crust. Thanks for yet another great sour dough recipe Donna!!