The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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Reviewed: Aug. 3, 2009
I would actually give this recipe four and a half stars. It's very tasty however I think that the rice needs to be cooked for the full 40 minutes that it takes to cook brown rice. I will definitely make this recipe again!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 19, 2009
Turned out lovely!!Too good. I just used 1/3 whole wheat flour. Thanks for a great recipe. I don't have a bread machine. I let it rise twice, then shaped , raised again and baked at 350 F for 40 mins. Perfect!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 4, 2009
Improves substantially when using fully cooked brown rice and subbing in 3/4 cup wheat flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 18, 2009
Wonderful bread! I love the texture. The only thing I did different than the original recipe is I used half bread flour and half wheat flour. I was trying to find a healthier version of fresh bread that I could make, and I found it. This bread is highly recommended!
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Cooking Level: Intermediate

Home Town: Conneautville, Pennsylvania, USA
Living In: Albion, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 21, 2008
My family loves this bread - it has become our favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 4, 2008
A really yummy bread! I loved the chewiness of the brown rice in the bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 16, 2008
This was a great easy recipe. However as the recipe didn't specify white or wholewheat bread flour I used wholewheat as that was all I had. Any how I doubled the recipe to make a bigger loaf and it turned out great. As I eat a lot of rice this will probably be my staple loaf in the week! Excellent Recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 15, 2008
This is pretty good and a great way to disguise healthy food for my kids. The rise is a lot less detectable than I expected. The flavor is nice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 17, 2008
We liked this bread although we didn't notice too much difference from our regular oat/white bread. I would definately make it again as I like the idea of having the healthy brown rice in it. I will try it with wheat flour and oats added. Thank you for the recipe.
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Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 3, 2008
We have tried it with different rices and all turn out wonderful. It is perfect for toast and it also makes the BEST grilled cheese sandwiches ever.
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Cooking Level: Expert

Living In: Eagle River, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 5, 2008
Excellent bread. I didn't have bread flour, all I had was whole white wheat flour(which is a little more heavier than reg flour but lighter than whole wheat) and all purpose flour. Baked it in the oven, and came out great. The boys loved it. We will keep this one and make regularly.
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Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2007
We both like this bread. Great taste and texture. I had run out of olive oil, so used equal amount of canola oil, next time will make with olive oil.
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 26, 2007
I tweaked this recipe a bit, cutting back on the flour and substituting milled flaxseed, wheat germ, and oatmeal for the missing flour. It was still perfect, crispy crust and light and moist on the inside. I highly recommend this recipe, which allows plenty of room for experimentation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Apr. 13, 2007
Delicious! I had brown rice today at a Chinese Restaurant & brought home my leftovers. I was able to skip the first part. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2007
I set my machine to the dough cycle, and then kneeded the dough in some extra flour until it was smooth. I formed a loaf and set it to rise in a bread pan, then baked at 350 degrees for 30-35 mintutes. This turned out beautifully, and I'll definately keep the recipe. Great way to use up leftover rice!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by ashleynicole
Reviewed: Mar. 26, 2007
This is the best bread ever. I used white rice instead of brown rice. I also added 1/4 cup powdered milk. Honestly, it has the best flavor of any bread Ive ever tasted. I will definitely make this again.
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Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 2, 2007
This bread tastes good, not to strong of a flavor. I used instant brown rice which worked fine.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 30, 2005
Used my bread machine and the bread baked out of the pan - big mess on my hands there! But the bread was awesome! It was light and yummy! I nearly ate the whole loaf myself - while it was warm. This is definitely a keeper for my family. Thanks for sharing Dan!
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Photo by LynnInHK
Reviewed: May 3, 2005
Didn't use bread machine, baked for about 40 min at 350F. The brown rice gives it texture and a slightly sweet taste.
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Photo by LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA
Living In: Hong Kong, Hong Kong Island, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 12, 2004
A great recipe! Instead of the rice you can use Bulgur (or Burgul-which is Toasted cracked soft white wheat) that was immersed in boiling water for 30 minutes or so (until softened).
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