Reviewed: Feb. 9, 2011

I'm making it right now, so I'll be back to give it a more accurate rating, but I have a question: I was a little unsure of the consistency once in the breadmachine. So I didn't know if it needed more flour. It was very liquidy and I thought maybe it needed more flour. But it's still very sticky and it doesn't look like what previous breads I've done usually look in the machine. Is that normal for this bread? Maybe it's because I used oat flour? I've done other recipes with oat flour instead of regular flour and it worked out perfectly! Hopefully it will work and I won't waste my ingredients. This looks sooo yummy!!!

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Reviewer:

Gigi

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

Reviewed: Feb. 7, 2009

Nice loaf of bread. Light taste. I don't have a bread machine, so I had to guess a little and wound up adding 1/4 cup extra of milk and some almonds and some vital wheat gluten. I baked at 350 for 30 minutes and it came out well, although a tiny bit crispy on the crust. But overall, good.

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Jan. 22, 2009

This was only my second loaf of bread to make, the first was honey wheat. I really liked this recipe and will make it again. The cocoa isn't too overpowering, and adds a nice hint of flavor. It was moist and chewy, the family loved it! Good with coffee as a snack bread, you don't even need butter on top.

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Reviewer:

Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 5, 2008

Not a fan. Consistency is good and it is super easy to make, but the cocoa taste is too strong. Of course, I also dislike chocolate chips in my bread, so perhaps another would like this more.

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3 users found this review helpful