Reviewed: Sep. 14, 2003

makes a tasty bread. Ideal to serve with a meal. Not a sandwich bread. Really loved this recipe.

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13 users found this review helpful

Reviewer:

Reviewed: Nov. 8, 2003

I made it last night and it came out great! My family looked at me after the first bite and said "It's a keeper!" It definitely is. This is probably one of the easiest breads I've ever made and I'm very happy with the results. Thanks for the recipe!

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18 users found this review helpful

Reviewer:

EQUINAS82

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Mar. 24, 2004

I made this to bring to a Presidents' Day dinner party, and everybody loved it. I couldn't believe how good it was, considering there's no kneading or rising or anything. I may never make whole wheat yeast bread again.

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2 users found this review helpful

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Gretchen

Reviewed: Oct. 8, 2004

Great recipe! To make it more moist, I like to substitute half a cup or more of molasses for half a cup of brown sugar. Usually we have it with baked beans, but if we're having it for tea or for breakfast, I add raisins.

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46 users found this review helpful

Reviewer:

Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 7, 2004

This is a very simple bread to make, with very nice results! ps - I substituted sour milk for buttermilk and it turned out fine.

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3 users found this review helpful

Reviewer:

FRITZ1976

Reviewed: Dec. 9, 2005

Just took this out of the oven a few minutes ago and we have eaten half of it already (but I have 7 children to feed).... just caught my 2 year old sharing with her 6 month old sister. I have been on the lookout for a new way to use my wheat and this is a perfect bread for anytime of day: breakfast, snack or dinner. Instead of buttermilk, I substituted sour milk (add 1Tb vineagar for each cup of milk) . I might use just 3/4C brown sugar next time and add some chopped dates or raisins. Thanks for a great recipe!

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19 users found this review helpful

Reviewer:

Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Jan. 12, 2006

One of my absolute favorite recipes. But I suggest using full fat buttermilk. Low fat versions tend to make a drier bread.

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1 user found this review helpful

Reviewer:

Lizzy S.

Reviewed: Jul. 8, 2006

This was really great, even with all my substitutions. I used reconsituted powdered skim milk with lemon juice for the buttermilk, half ground oatmeal in place of the whole wheat flour because I didn't have enough, and I added some dried fruit and nuts. It was very moist out of the oven, and just as good the next morning. I think the oatmeal really helped keep it moist.

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0 users found this review helpful

Reviewer:

Annaid

Cooking Level: Intermediate

Reviewed: Apr. 4, 2007

my teenage son and his two friends and my two younger kids all loved this bread with butter and cherry jelly on top. they ate one whole loaf the first night. i also loved it but am not getting any help with the leftover second loaf I think I will halve the recipe next time.

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Reviewer:

gotpeace91

Reviewed: Aug. 24, 2007

Very good. I added a cup of multi-grain oats and about 1/2 teaspoon of almond extract, simply because we had them in the pantry and I was waiting for the oven to finish heating. I think the oats gave it a really good texture. I will definitely be making this bread again, and maybe experimenting a bit more with it.

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10 users found this review helpful