I was a little concerned because so many people seemed to have difficulties with this bread, but I decided to try it anyways, since most of the problems seemed to be related to the amount of flour in it - an easy fix. I'm so glad I made it! It had a wonderful, smooth texture unlike any other multigrain bread I've made before - due, of course, to the fact that you cook the cornmeal first. The key, I think, is to add only a little white flour at first (2 cups, maybe, when the other flours are added), mixing in more as you knead the bread. This is certainly one of best bread recipes I've ever made!

Reviewed On: Jul. 9, 2006

Instead of chili peppers (as the kind Americans use are generally mild), I used canned jalapeno slices (chopped); and as I didn't have garlic-ginger paste, I mashed together a couple of garlic cloves and some chopped fresh ginger. The spiciness was perfect (the warm-your-throat kind, not the mouth-on-fire kind), but I thought there was something lacking in flavor. Were I to make this again, I would probably use more garlic, maybe 1/2 cup less water, and more garam masala. Also, I served this over coconut rice - an accompanyment I would recommend.

Reviewed On: Aug. 5, 2005