This moist honey wholemeal loaf recipe is designed for your bread maker. Just add all of the ingredients then select the wholemeal cycle. Easy.
This is my revised rating, I rated it several months ago, and now make this bread about 3 times a week. Of course, it's still a 5, I just found some ways to make it even better, and perhaps my tips can help someone else. I use the Basic setting, NOT the wheat, and I use the light crust option. I mix all dry ingredients together-except for salt-before adding them to the machine, including 3 TBS of vital wheat gluten (1 TBS per cup of flour). My machine takes wet ingredients first, and I add the salt to the liquids instead of the dry, because I have learned that salt can kill the yeast at a certain stage. I have had no more problems with rising since I started doing this (and also adding the wheat gluten). This bread is my family's standby...we haven't bought bread in several months! It's wonderful to see my loved ones eating such healthy bread, and it's very easy to make in the bread machine. Sometimes I even mix up the flour mix in separate bags, and then when I want to make a batch, I just dump a premixed bag in with the water, salt, honey, and yeast. It's working out just fine, thank you for such an easy, healthy recipe that is now our basic every-day bread. - 11 Dec 2003 (Review from Allrecipes USA and Canada)
Wonderful whole wheat bread ... my family loved the sweetness. I did substitute butter for the shortening and it turned out great. The crust was a little chewy so will bake it on "light crust" next time. - 15 Jul 2002 (Review from Allrecipes USA and Canada)
This recipe was fantastic! YUMMY! I used 1 cup of unbleached bread flour and 2 cups of stone ground whole wheat to get a better rise. I don't have a bread machine, so i proofed the yeast and made the dough in my mixer with a dough hook. For the few people having trouble with this recipe, the recipe works, but bread can be tricky if you don't understand the basics. If you're making this in a bread machine and adding the yeast with all of the dry ingredients, take note of a few things: first, the water needs to be the right temp. around 120 degrees F if you are adding yeast to the dry ingredients in the breadmaker. if it is not warm enough, the yeast will not activate, if it is too warm (about 130 degrees) the water will burn and kill the yeast. the honey content needs to be just right as the yeast eat sugar, and like people, they can starve or overeat if there is too much sugar in the recipe (which makes them lethargic), if you want more honey, add more yeast. also, wheat flour must be kneaded longer to glutenize, i kneaded it for about 10-15 minutes. - 08 Feb 2006 (Review from Allrecipes USA and Canada)