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One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step photos.

Source: Martha Stewart Living, February 2010



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How would you rate this recipe?
  • umesh.dutt
    25 FEB, 2017
    Hi, can this recipe be made without egg? If yes, what should be added to replace it? i am gonna try it today... Thanks
    4 FEB, 2017
    Your dough was stiff to work with on this recipe. I looked at your recipe and compared it to the video you made, this recipe calls for 3 c of white and 3 cups whole wheat, on the video Martha said 2 1/2 for whole wheat and 2 1/2 white. I agree that the water content should be more. If Martha is listen please check out your recipe and get back to us. I am disappointed in this recipe, would appreciate a comment on this.
  • RainaS
    9 SEP, 2013
    Hi, I want to make this today, but there is an error in the recipe. It calls for 2 1/4 cups water in the ingredients, then in the directions states: 1/2 c for the bulgur, 1/2 c for the yeast and then remaining 1 1/2 cups of water for the mixture which would be a total of 2 1/2 cups not 2 1/4 cups. Please advise the correct measures for each addition and the correct total amount of water for the recipe. Thank you.
    • cheshy
      31 JAN, 2016
      I got lost in the amounts of water.... It would be far better had she stated at the beginning how much water overall to use and then, in the recipe say "use 1/2 C. of your water to moisten bulger" or something like that. I only figured we were using 2 C. overall and had the stiffest bread dough in town. Had to add an additional 1 cup just to get the moisture to a kneading point!
  • cheshy
    31 JAN, 2016
    OMG... talk about stiff bread dough... I had to add another cup of water just to get it to the point of kneading. I expected better from Martha. I haven't made it to the oven as yet but lets hope the dough has sufficient moisture to do it's thing. I'm worried as I never got a sticky dough - only a dough that resembles a baby bottom - which is okay for plain bread but multi-grain -- who knows!
  • cleongatl
    7 AUG, 2014
    When are you going to correct the water measurement in this recipe? It was mentioned almost a year ago!
  • MS12295938
    29 JUL, 2014
    Dense bread with a very nutty flavor. Toasts well. I will make this again, with less salt.
  • LR88
    7 JUL, 2012
    This bread is super delicious. In fact, the squirrels couldn't contain themselves and chewed through the screen on my windows just to eat it.
  • AD73
    8 JAN, 2011
    Hello, if I were to choose to omit the rye flour, should I just add another cup of whole wheat flour? Thanks.

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