Comments on: Whole Wheat (Milk) Bread

By: Ambika

Ambika — Mon, 08 Mar 2010 02:26:55 +0000

Hey DK, I tried this recipe, with the Durum Wheat flour (with bran) and it turned out awesome!! Thanks I made this sandwich using this bread – http://ambikaskitchen.blogspot.com/2010/03/roasted-curry-pumpkin-sandwich-with.html

By: Samantha

Samantha — Sat, 14 Nov 2009 15:35:11 +0000

This was also my first time baking bread, and with this recipe it turned out absolutely wonderful. Thank you so much!

@Vini: Yes, it only takes about 30-35 minutes to cook. You should lightly spray the pan you’re cooking it in with cooking spray. This isn’t necessary, but I do it just in case.

@Vy: Yes, I used reduced fat milk.

By: vini

vini — Fri, 04 Sep 2009 04:47:53 +0000

Hi,
I tried this recipe..It was my first bread bake.Thanks..It turned out good..It jus got little burnt on the bottom.I guess i baked it a little longer than required..Should i grease the baking tray or dust it with flour.

Thanks in advance

By: vy

vy — Thu, 13 Aug 2009 22:10:50 +0000

Hi,

This bread looks great! Is it possible to substitute skim or fat-free milk for whole milk here?
I’m thinking of making this for my dad who needs some healthy foods in the house.

Thanks Vy. I think you can – I havent personally tried it myself – the original recipe does not say Not to – so guess it should work – DK

By: zainab

zainab — Thu, 02 Jul 2009 07:03:57 +0000

interesting recipe !! Your loaf looks fantastic ..

By: Steve2 in LA

Steve2 in LA — Sun, 28 Jun 2009 00:14:31 +0000

Well, I tried this recipe today and everything went swimmingly until I formed the loaves and baked. I used loaf pans because I wanted that particular shape. While the oven was preheating, I let the dough rise one last time in the pan for about 30 minutes. While it rose during that time, it rose very little during the baking. I think, the end product would benefit from a full third rise until the dough reaches the tops of a pan or doubles again. Of course, that’s just me. Thanks for the recipe.

By: ashwini

ashwini — Fri, 26 Jun 2009 21:22:08 +0000

Hi DK, wanted to tell you how it went. I think the yeast was a little less for my flour because it dint rise after 2 hours( I think it must have something to do with the wheat bran) I added more yeast solution and left it overnight. It came out fantastic. Very soft and yummy. Thank you so much for your lovely recipe. Will be trying your other baked goodies too ..

By: Haley J.

Haley J. — Fri, 26 Jun 2009 20:48:19 +0000

What beautiful, soft looking bread! This looks like it would be great in sandwiches or as a snack.

By: Spitzvogel

Spitzvogel — Fri, 26 Jun 2009 18:08:32 +0000

I am going to make this bread this weekend – it looks great!
What do I do with the second 1/2 cup of water in the recipe?
Thank you!

Thanks Spitzvogel The second 1/2 is to help knead the dough

By: CurryLeaf

CurryLeaf — Fri, 26 Jun 2009 12:30:01 +0000

WOW,Lovely.You are on a baking spree what with 2 bread posts back to back.Keep it going .I also agree with Susan-H&H loaves