Just made this for our New Year's celebration tonight. I would LOVE to eat it all up before tonight, though. It tastes great and seems infinitely apt for variation.

Reviewed On: Dec. 31, 2008

We loved this bread, although I admit I made some significant changes to the recipe, so maybe my review isn't quite valid. I soaked bulgur in boiling water, drained it, and used it in place of the sunflower seeds (same amt. of bulgur as sunflower seeds). I changed the flour too: about 1/4 bread flour and 3/4 whole wheat plus a few tablespoons gluten. I added just a tiny bit more yeast than the recipe called for, because I could hardly believe that was enough, but it was! The bread was delicious. :)

Reviewed On: Nov. 14, 2007

The flavor was fine, but nothing special. That might have been because I used venison, which has a stronger flavor than beef or chicken. On the other hand, I marinated the meat, cut into strips, for about eight hours, and it ended up pretty tender, for venison! My family liked it.

Reviewed On: Mar. 6, 2007