Added nutmeg, cinnamon, and sliced almonds, used half WW flour, and it was a big hit.

Reviewed On: Jul. 5, 2008

WOW. This bread is amazing- rich, complex taste, great texture, it doesn't even need anything on it! I used whole wheat pastry flour instead of bread flour, 3 tablespoons of molasses instead of the corn syrup/ brown sugar, olive oil instead of margarine, and the 2 tsp of onion powder recommended below. I don't have a bread machine- I mixed everything together, let it double, punched it down, and let it rise in a loaf pan. It makes a dense, sticky dough that takes a while to rise, but you don't need any extra flour. Baked at 350 for 1 hour.

Reviewed On: Jun. 1, 2008

Very tasty. Made just enough for two, so if you're serving more or want leftovers, I'd double it. My husband, who responds to every vegetarian dish with a shrug, devoured this and asked for me to cook it regularly. I served it with lowfat sour cream and used the caraway seeds, which in my opinion greatly added to the flavor. Next time I'll make black bread to go with it!

Reviewed On: May 31, 2008