I made this bread on the 4th of July to go with the steaks and veggies my husband was grilling for the family. I admit, I'm not really a wheat bread kind of girl, but I thought the recipe sounded interesting in the catalogue so I'd ordered the flour blend. I made it with the White Whole Wheat flour (my distaste for wheat bread is short-circuited by this particular flour :), and the resulting loaf was really, really good. I was surprised. Everyone liked it, and there was only enough left for me to have two pieces toasted for breakfast the next morning. So, two thumbs up here! :) Oh, and I also found it to be a very fast riser. Normally, it takes bread a long time to rise in my kitchen, but this shot up in about 40 minutes. I just had it under a towel on the island in the middle of my kitchen. Clear day, no clouds, for the barometrically-curious. :) Kirsten, We're glad you took the plunge and were rewarded with a bread that everyone enjoyed! The White Whole Wheat flour seems to appeal to even the most ardent non-wheat Bakers! Several years ago I started substituting white whole wheat for the all purpose flour in a couple of my favorite recipes; my family still has no idea that they are whole grain and oh so good for you! Good observation on the rise time, I'll be interested to hear what other bakers have experienced too. Tara@The Baker's Hotline

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