I added less than half of the water called for and it still came out watered down and soupy. It could have been 3 stars but as the recipe is, I can only give 2 stars as I can't imagine why it calls for so much water. Still, even without the water I've had better apple crisp. Edible, but will not make again.

Reviewed On: Oct. 21, 2007

This was a great bread. It came out light and slightly sweet. Since my loaf pan is smaller, I just cut off a bit of dough and used it to make cinnamon rolls. Those were really great too and had a new earthiness to them. I will make this again. To the reviewer saying this is not a whole wheat bread: Technically, it is. It just isn't 100% WH. The term whole wheat is a modifier on the bread just like rye is to rye bread even though it's not made with all rye flour. Most whole wheat breads you'll find in stores aren't 100% either.

Reviewed On: Feb. 21, 2007

I add almost 1/2 c splenda to provide more sweetness. The nutmeg is WAY too much in my opinion so I put about 1/2 teaspoon in. I still sometimes have the problem of mushy centers though.

Reviewed On: Sep. 9, 2006