Reviewed: May 11, 2012

Very nice. Flavorful, that's for certain, and I didn't think it was too spicy. I thought it was rather easy too, and don't be afraid of all of the ingredients--if you cook a lot, you should have most everything. I baked in the oven at 375 for 40 minutes and it was perfect. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 12, 2012

Really awesome bread as is. I didn't change anything. It took a bit longer to rise than I had anticipate, but I've read that garlic can inhibit yeast. Not a big deal. Completely worth it!! Excellent with lots of butter.

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Reviewer:

Jenny13

Reviewed: Mar. 3, 2011

This is a crusty and flavorful bread, great for sandwiches that contain only vegetables! The moisture in flour varies, so I begin with only 3/4 cup of water and add more by the teaspoon if it's needed to form a good-looking smooth ball of dough. I used cider vinegar and nobody arrested me :)

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Reviewer:

sbear

Reviewed: Feb. 19, 2011

I love this bread!

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Reviewer:

MammaLeaf

Reviewed: Sep. 13, 2010

YUMMY!! I ended up using rice vinegar since I didn't have any white wine vinegar but it was still fantastic.

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Reviewer:

tiger cub

Cooking Level: Intermediate

Reviewed: Apr. 16, 2010

Good and spicy! I baked this hearty dense loaf with whole wheat flour instead of bread flour and honey instead of sugar at 375 for 35 minutes. I'll be making this again!

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Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 25, 2009

My family loves this bread! I make fresh bread almost daily, but this is the first time I made a new recipe twice in one day. The first loaf was intended for my son to take to his Spanish class, but my family ate it with dinner because they couldn't resist, so I made another one for him to take. Made in the bread machine on dough cycle, shaped the loaf and baked in my oven at 350 for 30 min. Followed the recipe as written, except subbed red wine vinegar for the white, wheat germ for the wheat bran, and used all-purpose flour as that was what I had on hand. The dough is sticky, but is easily worked with a small amount of flour. The finished loaf is light and full of flavor. It also fills the kitchen and the house the best aroma as it mixes and bakes. Mmmmm!!!!

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Reviewer:

Toasty Mama

Reviewed: Sep. 28, 2009

A definite 5 star bread. I'm still getting the hang of making bread (either by hand or with a bread machine), but this came out perfect. The blend of spices was just right. I found the amount of cayenne perfect, but if you do enjoy spicy foods I think adding more cayenne would work well. It was even better the next day toasted with butter.

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Reviewer:

korilynne

Living In: New Britain, Connecticut, USA

Reviewed: Aug. 12, 2009

I had to add another cup of flour to this very wet sticky dough. Final product was gummy and not worth keeping the recipe. And, yes I know how to bake bread.

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Reviewer:

Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Jul. 19, 2009

This was a very nice bread. I did use fresh herbs rather than dried and I think that next time I will increase the herbs. I did use the original amount of cayenne and garlic and thought that these would need to be increased also. We did enjoy though. Thanks so much for posting the recipe.

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