Reviewed: Dec. 12, 2011

I make this bread on a weekly basis. I use 1/4 cup of milled flax seeds. I brush the bread with butter as soon as it comes out of the oven for a nice soft crust. This bread is even approved by my two year old!

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3 users found this review helpful

Reviewer:

karebearfluff

Cooking Level: Expert

Living In: Lacombe, Alberta, Canada

Reviewed: Sep. 17, 2011

Very nice bread! Very nutty and full of goodness from the seeds and whole wheat, yet it's soft and chewy enough to satisfy the bf. This one is definitely one I can make again to make both of us happy! I had to add about 1/4 c of water, but it was a tad dryer here than normal, so no big. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 19, 2011

Really good but I added too much flour so was not very soft - will try again because the flavour was great.

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1 user found this review helpful

Reviewer:

my ty

Reviewed: Jan. 23, 2011

Wonderful moist, chewy, and flavorful bread. I cook the bread on a flat sheet instead of in a bread pan for a crustier loaf. I found that I need to add about 1/2 cup more flour and reduce heat to 350, cooking loaves for about 40 minutes.

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Reviewer:

ksvenson

Reviewed: Nov. 1, 2010

i made two kinds of bread today this was my second and another five star bread recipe...it turned out lite and not dense (i used vital wheat gluten) and so yummy for a seed bread...will forsure make it again...did it all in the bread machine with great results...thanks for sharing the recipe...

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5 users found this review helpful

Reviewer:

smitty

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Sep. 27, 2010

This makes an evenly textured and denser loaf of bread. I really liked the seeds and nuts. Although I didn't have flax seeds, I just increased the other three to make up for it. My changes were to use butter instead of margarine, use a bread maker "dough" cycle to make the dough, increase the second rise time, and bake at 350 for 25 minutes.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Jan. 11, 2010

Best tasting bread I've made yet. I only use slightly more than 3 cups of bread flour and it still makes 2 nicely shaped loves. Great for gifts or bake sale.

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Reviewer:

fishtank42

Reviewed: Oct. 31, 2009

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

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Reviewer:

Griffin

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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1 user found this review helpful