Whole Wheat Bread (A B M)

I made this bread tonight and it just turned out okay. (I made it on the dough cycle and then put it in a pan and baked it at 400 as another reviewer suggested, but mine was done in 25 minutes, not 35. Maybe because it was in a gas oven.) It was super light, and it was almost *identical* to the plain wheat bread you buy in the store. (You know the one next to the plain white bread - it doesn't have any nuts or oatmeal or anything - just plain.) It had the same texture, sliced the same, and didn't have hardly any flavor. But it's the best one I've tried yet that slices perfect and holds together/is bendable to make sandwiches. I just wish it had more flavor. :/ If anyone has any suggestions on how to make it taste more flavorful, I'd love to try it. :)

Love it! I actually made this by adding Katzen's Recipe #384672. . .I did her hot overnight soak of 2/3 grain mix and 1 cup water, then decreased the amounts of milk and flour by the same. I made the 1.5 lb loaf and am glad I did! Thanks for posting! Made for my friend for Veggie Swap March 2010. <>

Great whole wheat bread, so much better than store bought. I made the larger loaf but it did not rise a lot. Very nice dense texture and slices easily. Enjoyed two slices with butter along with my Recipe #411036 by Nif. Will make this bread again! Made and reviewed for the Cooking Game Forum's I Recommend Tag Game - February 2010.

Very delicious. I made the smaller loaf. I needed a couple of extra tablespoons of milk to get the correct dough consistency. I used the dough cycle, punched it down after the first rise, shaped it and let it rise again in a small loaf pan. I then baked it in a 400 degree convection oven for 35 minutes.

Wow! This is closer to 10 stars! I never eat bread without butter (not big on the taste) and I could eat this bread plain all day long, in fact it is so good i have not even tried it with butter! It is dense and moist with a soft crust. Just perfect! I made the 1 1/2 lb loaf option on the dough cycle and then divided into two loafs (which I will not do again because this bread does not rise very much) and baked at 400F for 17 minutes. It was perfect! Thanks so much for posting this gem! This will be our new standard bread in our house! [Made for Veggie Swap February 2010]