Reviewed: Oct. 31, 2009

I make this bread at least once a month, I love it!

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Reviewed: Oct. 18, 2009

This is awesome!! Comes together quickly & perfectly in my KitchenAid. My favorite variation is: use 2 1/2 tsp yeast (which is an additional 1/4 tsp & makes it raise quicker), leave out poppy seeds, add 2 tablespoons of ground flax seed (in addition to the 2 TB whole). I also lightly toast all the seeds in non stick skillet before adding them. Wonderful toasted too; we are giving it away because it's so much fun to make! Everyone loves it - great gift!

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granny in Colorado

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Reviewed: Aug. 30, 2009

Great bread - Love all the seeds! My second rise was much longer in order to produce a sandwich sized loaf. Thank you for sharing this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jul. 27, 2009

Not too sweet. This is great for toast and sandwiches. Thanks.

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Strawberry Shortcake

Cooking Level: Beginning

Living In: Reedsville, Wisconsin, USA

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Reviewed: Oct. 20, 2008

Oh this was so good! The dough was a bit too dense for my KitchenAid and I ended up kneading it by hand, but it turned out wonderful!!! =)

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MrsBob1

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Mar. 17, 2007

My family loved this bread. I've made it three times and have never been able to get all four cups of bread flour in. I modified it to three cups of bread flour. It is wonderful right out of the oven with butter or with a bowl of soup.

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Gretchen

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2007

This bread was nice, soft and dense but it just didn't jump out at me as awesome. It was easy enough to work with, although it did take about a cup and a half less flour than the recipe said it'd need. It slices easily and makes good toast, but I'll probably stick to my other favorites.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Oct. 2, 2006

I ended up making two batches of this bread. The first batch I used fennel seed instead of flax seed. It turned out pretty good but it had a very strong fennel seed taste. It went well with the kelbalsa and cabbage reicpe that I made. The correct recipe turned out great. Makes delicous toast and great sandwiches. I have been paying a lot of money for a loaf of multigrain bread. From now one I will be making my own. Thanks for this great recipe.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 8, 2006

Delicious! Made it in my Kitchen Aide and turned out beautifully!

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JENG79

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 25, 2006

I tried this bread twice, and even though its taste was pretty good, it did not rise enough to suit my taste. I also think the recipe calls for too much bread flour, except if you use 1 of them for kneading. Sorry, I won't give it another shot...

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Feb. 24, 2006

I'm reluctant to admit how much of this bread I can eat. It's scrumptious. I make half the recipe in my breadmaker, remove after it's risen, and shape into loaves or rolls.

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kingking

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 5, 2006

Two loaves. Three I-guess-I-could-eat-but-I'm-not-that-hungry family members. GONE IN 30 MINUTES. Delicious, nutritious, and utterly irresistable. I used ground flax seeds because they were all I had, and as preciously mentioned they're better for you. Thank you so much for sharing! This recipe will be used time and again.

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Teebi

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 5, 2005

This was pretty good, very flavorful with the buttermilk (I used sour milk) and seeds. I used ground flax seeds for 1 of the 2 T's, for nutritional value, and also added 1 T of quinoa. This did not rise very well for me and was a bit heavier than I prefer, but good. Served with a light turkey soup. I also topped with and egg wash and rolled oats.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 15, 2005

Excellent bread! The loaves turned out just beautiful. I chose not to use flax seeds, but added more of all the other seeds. Brushed the top with milk, more seeds and a couple pats of butter. Browned beautifully. So good right out of the oven. Thank you!

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OHEATHER10

Home Town: Cupertino, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 31, 2005

Everyone loved this bread. It was great toasted with just a little butter, so warm and chewy. I didn't have any flax or poppy seeds, so I just doubled up on the sunflower and sesame seeds. I also brushed the tops with a little milk and sprinkled on some rolled oats before baking. Delicious!

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Oct. 22, 2005

Great bread. We loved all the seeds! I halved the recipe and made it in my bread machine on the dough setting. When I took it out, I continued from step 4.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 21, 2005

This is a hearty, chewy bread. I really enjoyed all the seeds. I would like a little more of them. (I used half ground flax seeds, half whole). I used 3 cups whole wheat, the rest white. I also used butter instead of margarine. The seeds and buttermilk give it a flavor and texture similar to the bread we get at a good German bakery. I liked it, but didn't love it as much as another bread I've made recently, also from this site.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2005

This. Recipe. Was. So. Good. I don't even like buttermilk! But it was very mild and the loaves came out perfectly.

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ESOUKUP

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Reviewed: May 25, 2005

Excellent bread recipe. I used all purpose flour and added about 1/4 c chopped walnuts. Mixed it all in my Kitchen Aide.

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CCROSSLEY

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Reviewed: Mar. 13, 2005

A great change from the everyday breads!! I didn't have buttermilk so I used the same amount of 2% milk and added 1 and 1/2 teaspoons of vinegar. Also, I didn't have bread flour so I just used all-purpose flour and it turned out awesome. Another idea is to grind up the flax seeds first as you get more nutritional value that way. You can use a blender or a coffee grinder. A keeper!!!

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