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To fit in the bread machine, we adjusted the amounts of ingredients to produce only one loaf. This version retails the same sweet taste and tender texture as the original loaf, and there's no need to knead the dough by hand.—Taste of Home Test Kitchen, Greendale, Wisconsin
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 each) equals 111 calories, 2 g fat (1 g saturated fat), 18 mg cholesterol, 244 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Bread Machine Wheat Bread in Quick Cooking May/June 2000, p42
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Reviewed on Apr. 17, 2013 by MaMii21
Sorry I accidentally misspelled some words. I just read the previous review...mine also fell...not sure what I did wrong...that's obviously why it's not big enough. (:
This is a great recipe however I either did something wrong which is very possible...or I need to fibd out how to make a larger loaf. I'm pretty sure if I double the recipe it would be too big but it's not he 2 lb loaf I wanted. Still tastes amazing. Thank yoy for sharing!!
Reviewed on Mar. 30, 2013 by cornfreekim
This is the first recipe that I have tried that I liked. It is moist, and it is not overly crumby. Only issue I am having is that it is slightly falling in the middle
Reviewed on Jan. 26, 2013 by umfoofoo1
I made this recipe according to the directions, but I used the dough setting on my bread machine, and baked it in the oven. It came out perfect, slightly sweet, moist, and light.
Reviewed on Jan. 11, 2013 by breadlover1188
This is my 4th baking bread with a break maker, and this is the best recipe! I tweeked it slightly by adding 1/4 tsp of additional honey and added a few handfulls of sunflower seeds. This bread is a winner! My family loves it.
Reviewed on Oct. 25, 2012 by judyhaney
best recipe I have ever tried. Beautiful loaf. I was ready to dump my breadmaker when I tried this recipe.
Reviewed on Oct. 19, 2012 by kbabe819
I used 1/4 c honey and it was fantastic!
Reviewed on Apr. 03, 2012 by herosquad
It never fails.
Reviewed on Mar. 31, 2012 by TheDix
Have made this recipe many times now, and have good results. It is soft, tasty and a hit with my family. YUM!
Reviewed on Mar. 16, 2012 by germanycook
Wow - this is excellent bread! I used half whole wheat flour and half white flour because I wanted more wheat flavour. Didn't bake it in the bread machine, but did the dough cycle. Then shaped it into a greased loaf pan, let it rise for 1/2 hour, and baked it at 350 for 20-25 minutes. It is slightly sweet, dense but not heavy, just beautiful!
Reviewed on Mar. 06, 2012 by jm_robertson
I use this recipe all of the time! Its my go-to bread because it goes with everything, is so delicious and turns out perfect EVERY time! I also gave my mom the recipe who served it at a dinner, and my aunts and uncles all wanted the recipe.
Reviewed on Feb. 27, 2012 by DrDoom77
Tried this tonight and really liked it. I wasn't sure how it would come out, because I reduced the yeast to 1 1/4 teaspoons (which is how much our bread machine normally uses - it only uses 2+ in "rapid bake" mode, which we don't normally use). Additionally, our bread machine "rests" for a half hour after starting, so I wasn't sure if the water & milk temperatures would still be acceptable. It came out fine in the end, though. It's a little light-colored, since it uses more bread flour than wheat, and my wife thinks it's a little sweet, but I think it's really good.
Reviewed on Feb. 19, 2012 by tmekl3882
added about 1/2 bread flour after 5 min of mixing
Reviewed on Feb. 01, 2012 by BillFD
Received my new bread machine at 2:30 PM and by 5:00PM had made my very first loaf of bread machine bread. I used this recipe because the recipes that came with the machine all called for powdered milk. My first try was perfect. This is a delicious "goof proof" recipe.
Reviewed on Jan. 21, 2012 by melissafaye
This is a great wheat bread recipe. Most loaves turn out dense and chewy; this loaf is light and fluffy. I have a trick that I now use every time for my bread machine...I never follow the manufacturer's suggested ingredient addition list. From now on, I will ALWAYS add the yeast to the liquid and let it foam for 10 minutes or so, then add the rest of the ingredients. It creates a light, fluffy loaf every time. This recipe is EXACTLY the type of wheat bread that we love!
Reviewed on Oct. 11, 2011 by jsouba
very tasty and fluffy! Easy and would def make again!
Reviewed on Sep. 14, 2011 by Hinz
Bread was fantastic, even my daughter who doesn't care for wheat bread said this was a keeper!
Reviewed on Sep. 02, 2011 by Gogyn
Best whole wheat bread I've had in a long time. Great texture and flavor.
Reviewed on Aug. 03, 2011 by doziergirl
This recipe will now become our staple wheat bread recipe unless something better comes along. I have tried a couple different recipes, but there was something always off until I tried this one. The flavor, texture, and density was perfect. Next time I make it, I may try using just the dough option on the break machine and then move it over to a loaf pan and bake after rising for an additional hour to get a more traditional loaf shape and size.
Reviewed on Jul. 01, 2011 by theresa28
OK,this is my first attempt to make bread,Unless your a newbie like me at this kind of thing,this should be really simple.For the newbies out there you better have a owners manual to use this recipe which i found extremely helpful.with the manual as a guide,but its cooking now so in 3 1/2 hours I'll let you know how it turned out
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