Everyday Whole-Wheat Bread

From EatingWell: January/February 2009

This whole-wheat loaf is excellent for sandwiches, toast or eating plain. It has a light, springy texture and a mellow, slightly sweet grain taste from cracked wheat. The crust is crisp when the bread is first baked, but gradually softens as it stands. Recipe by Nancy Baggett for EatingWell.

READER'S COMMENT:

"I love this recipe. It takes all of ten minutes to throw the dough together. The risings are so forgiving...what's another hour after 12 or 14! I make a loaf for the two of us every week. I did have to buy a larger pan...11X5 size....

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12 Reviews for Everyday Whole-Wheat Bread

04/11/2012

Anonymous

Long, long time to raise!

I had this bread mixed, wondered why there was no kneading. And then I noticed that the raising time was 12 to 18 hours! You have to think WAY ahead to make this bread. I was looking for something more more conventional.

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11/17/2010

Anonymous

I love this recipe. It takes all of ten minutes to throw the dough together. The risings are so forgiving...what's another hour after 12 or 14! I make a loaf for the two of us every week. I did have to buy a larger pan...11X5 size. Before that, I made a reg. loaf and a mini loaf. Now that it is getting cooler, I will mix it in the evening and put it in the garage overnight. I'll be pulling a gorgeous loaf out of the oven here in about 30 minutes.

Linda, Cincinnati, OH

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11/17/2010

Anonymous

I love this bread recipe. It takes all of ten minutes to prepare the dough. I make it at least once a week for the two of us. I did have to buy a larger bread pan (11 X 5). The dough throughout the process is very forgiving. Just stick it in the fridge if your schedule gets tight. Now that the weather is getting colder, I will mix the dough in the evening and put it in the garage overnite.

Linda, Cincinnati, OH

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09/28/2009

Anonymous

This bread was everything I hoped it would be! Delicious, easy,economical -- what more could I ask?? I will definitely be making this bread again! I'm wondering if I could divide it into two smaller loaf pans. Thanks for a great recipe!

Linda, Sodus, NY

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09/28/2009

Anonymous

This is our new everyday bread. I never knew about the correction and have been preparing this as it was originally printed with excellent results. For the person who said this did not rise, it may have been possible that they used active dry yeast which is deifferent than quick rise.

Robin, Long Beach, CA

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