Comments on: Whole Wheat Bread https://tastesbetterfromscratch.com/honey-whole-wheat-bread/?adt_ei={{ subscriber.email_address }} Everything tastes better homemade! Sun, 09 Feb 2025 19:29:35 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Andrea Lake https://tastesbetterfromscratch.com/honey-whole-wheat-bread/comment-page-4/#comment-588146 Sun, 09 Feb 2025 19:29:35 +0000 http://tastesbetterfromscratch.com/?p=3807#comment-588146 In reply to Louella.

We are so glad you enjoyed this recipe, thanks for trying it!

]]> By: Louella https://tastesbetterfromscratch.com/honey-whole-wheat-bread/comment-page-4/#comment-588129 Sat, 08 Feb 2025 23:23:07 +0000 http://tastesbetterfromscratch.com/?p=3807#comment-588129 5 stars
Hi Lauren, this is the fastest bread I have EVER made. I think it was about two hrs. in total for two beautiful loaves. I used equal parts of Canadian Red Fife, Canadian W.W. and Canadian unbleached bread flour. I did not bother with the vital wheat gluten at all. This recipe is almost effortless and fool proof. Anyone new at breadmaking should give this recipe a twirl. Thank you for sharing this recipe.

]]> By: Audra Karfelt https://tastesbetterfromscratch.com/honey-whole-wheat-bread/comment-page-4/#comment-576680 Mon, 18 Mar 2024 19:16:46 +0000 http://tastesbetterfromscratch.com/?p=3807#comment-576680 Hi, I plan on making the whole wheat bread, but can you use the whole wheat flour instead? Or do you have to use the white whole wheat flour?

]]> By: virtualkelly@icloud.com https://tastesbetterfromscratch.com/honey-whole-wheat-bread/comment-page-3/#comment-574370 Mon, 05 Feb 2024 13:56:02 +0000 http://tastesbetterfromscratch.com/?p=3807#comment-574370 4 stars
As compared to your white bread recipe, which is terrific, this one is somewhat puzzling. I dropped the added/linked gluten thing, added a 10-min yeast proofing stage, and a 1-hr first rise before dividing, panning and baking to insure lightness. (The warm oven rise hack is a good one, incidentally.)

Skipping a first rise is more indicative of denser, artisan-style breads, rather than fluffy table, slicing or sandwich bread. So it depends upon the use, I suppose.

]]> By: virtualkelly@icloud.com https://tastesbetterfromscratch.com/honey-whole-wheat-bread/comment-page-3/#comment-574368 Mon, 05 Feb 2024 13:42:52 +0000 http://tastesbetterfromscratch.com/?p=3807#comment-574368 4 stars
In reply to Brittany Taylor.

No, Brittany, this is incorrect, unless you define “safe to eat” as “done-ness” for purposes of not being gooey inside. Most MEATS are considered “safe” well under 190, much less bread ingredients that could be eaten raw quite harmlessly.

]]> By: Nadia https://tastesbetterfromscratch.com/honey-whole-wheat-bread/comment-page-3/#comment-566723 Thu, 19 Oct 2023 03:39:25 +0000 http://tastesbetterfromscratch.com/?p=3807#comment-566723 4 stars
In reply to Brittany Taylor.

My first time making bread and it looked perfect, following the recipe exactly, but when slicing it open the inside was not completely cooked. The bread needed at least another 15 minutes in the oven. Second loaf went back in at 375 for 15 minutes and worked out. Cut loaf did not recover…

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