Sourdough Honey Whole Wheat Bread

“I don’t know where the 4 servings comes from.This makes 1 well rounded loaf of bread.It has a nice texture and slices well.The honey flavor comes through very nice.I used melted butter instead of the shortening and round off the starter to 1 full cup.Definately a keeper.”

“Produced a perfectly sculpted boule.I can’t see anything else this recipe needs except to serve with a side of…something.”

“This is a wonderful, tasty bread that can be done in the bread machine.I substituted the shortening with olive oil also.It turns out great!Makes a large loaf in my machine, close to 2 lb.Thanks Marg!”

“My husband really likes this bread for his sandwiches, but it doesn’t taste much like sourdough (due, I’m sure, more to my starter than to the recipe). I replace the shortening with oil and proof it in my bread machine on the dough cycle–works great. It makes one 1.5 lb loaf for me.”

“These are the best rolls on EARTH!!!”

“This is wonderful!The first recipe I made with my sourdough starter!I’m still a little nervous about how to “feed” and keep my starter going, so I hope I don’t mess it up because I’m planning to make this bread often!My husband and kids loved it!”

“I made this using something that was originally Amish friendship bread starter that I had somehow misread the directions for on time to feed etc. I had reduced the amount of sugar by half in the starter and it still seemed to do fine. Anyway, I was fairly certain that this wouldn’t work out, being the wrong kind of starter, but I am more interested in “real” bread than sweet friendship bread, so that is what I wanted to make. I made the recipe as written (but subbed olive oil and reduced the honey since I had a sweeter starter) and, to my great joy and amazement, it rose beautifully for one thing, and turned out like real, honest bread. It was great as toast and we devoured large amounts of it with a tuscan white bean soup. No, it didn’t have the sourdough flavor (I’ll probably have to just go the sourdough route one day), but it was like the expensive, more robust “European” breads from the grocery store. I can’t say I would recommend such brash experimentation because I think it could have gone horribly wrong (everyone always says that other kinds of cooking are far more amenable to flagrant tinkering, but baking is more like chemistry so you’d better play by the rules), but I’ll definitely be making this again. Oh, and I also used 50/50 flour because that’s what I keep around. Thanks for a great recipe!”

“Yummy taste, nice balance between the sourdough and honey.I mixed and baked this in my bread machine, and it did fine.I substituted olive oil for the shortening.I will definitely make this bread often.”

“This bread was quickly put together in our Kitchenaid and for the starter I used Recipe #67075 recipe. This is a wonderful, flavorful, and aromatic bread recipe. A definite keeper! :)”

“Amazing bread! Great sweetness and easy to make, too! 🙂 I used recipe #13750 for the starter and butter flavored shortening. Thanks, Marg!This recipe made it into our book#179809!”

“This was really good bread!!!I doubled the recipe but used 1/2 whole wheat and 1/2 all purpose flour, it cooked in 25 mins at 400 and was great!!Thanks for a keeper!!!”

“This is a great recipe that was easy to make (except I had to wait a couple of days to make the starter!) I used Smart Balance instead of shortening.I also got one full loaf that was very pretty.Even my kids who are white loaf bread lovers enjoyed it?”

“This bread is sooo delicious. I made a double batch and used Butter Flavored Crisco for the shortening. I stuck with 1/2 cup sweetner but used 1/4 cup honey and 1/4 cup pure maple syrup. The dough rose so beautifully and the finished product was just wonderful.Like the previous reviewer, I got full sized loaves from the recipe so I don’t understand the “4 servings”Thanks for the recipe, Marge”