Comments on: Easy No-Fail Whole Wheat Bread

By: Cindy

Cindy — Tue, 24 Oct 2023 01:08:37 +0000

In reply to Jae. I need to know this too! I live in high altitude!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 23 Oct 2023 08:19:31 +0000

In reply to Elizabeth. Thanks for your review Elizabeth!

By: Elizabeth

Elizabeth — Sat, 21 Oct 2023 19:35:09 +0000

I really like how easy this loaf is! I agree with another comment about how it needs more salt, though. I’ll be doubling the salt next time I bake it. Also, I used 1 cup whole wheat and 3 cups white whole wheat.

By: NotA RealName

NotA RealName — Tue, 17 Oct 2023 17:56:26 +0000

Loaf rose and baked very easily! Unfortunately, the loaf was lacking a lot of flavor, I think because it only had maybe 20-30 minutes for the yeast to work. If I made it again, I would try leaving the dough in the fridge overnight to develop some more flavor.

By: Jae

Jae — Tue, 17 Oct 2023 13:42:20 +0000

Is there an adjustment needed for high altitude baking?

By: Myra

Myra — Mon, 16 Oct 2023 02:37:35 +0000

The recipe needs double the salt listed, but otherwise it is a great easy recipe I use again and again

By: Nivedita

Nivedita — Tue, 10 Oct 2023 09:03:29 +0000

I have been making this now, about five times. I use whole wheat flour. The only problem, is the top becomes hard and too much brown. My oven is 2000 watt, so I think instead of 200 Celsius 180! I will try that next time. Thanks I really appreciate this recipe.

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 09 Oct 2023 08:10:08 +0000

In reply to Ingrid. Hi Ingrid! When we tried it, it was a total success. We used a gluten free all purpose flour blend and also added a little oil to the dough (1 tablespoon olive oil). Hope it turns out for you too! :)

By: Ingrid

Ingrid — Sat, 07 Oct 2023 20:12:22 +0000

This has been my go to recipe ever since I first discovered it years ago. I’ve made it with whole wheat, white, and rye flour. Sadly, I recently found out that I need to be gluten free, which has been a very difficult adjustment. My first attempt at using a gluten free flour with this recipe ended in disaster. I used King Arthur’s Measure for Measure flour, and the bread came out like a brick.

Which gluten free flour blend do you recommend? Thank you!

By: Angela C Barth

Angela C Barth — Sat, 30 Sep 2023 16:08:24 +0000

Excellent!! But took probably 3x longer to rise than what recipe said.