This recipe is good. The flavor and texture of the bread is really light and soft. I halved the recipe and prepared it in my breadmaker and it rose way too high. I had to cut a piece off of the top or else it would have overflowed it. Next time I will make one third of the recipe instead.

This was really good, but you have to make sure that you really let it rise - everytime I make this, it takes a lot longer to rise than the recipe says. I've also made it, replacing the sunflower seeds and cranberries with pecans and raisins, or with cherries and walnuts. They've all been wonderful. Another really fun and easy thing to do is turn the dough into a large, greased coffee can and allow it to rise almost flush with the brim; begin preheating the oven, and by the time you pop it in the oven, it will have risen a little over the top. Bake at 350-degrees until it sounds hollow when tapped (about 45 minutes). Turn out of the coffee can immediately and let cool before you cut into it.

I thought this was a pretty tasty, moist bread, but is was sort of bland. If I make this again, I will definitely double, or possibly triple, the cranberries. I would probably also use a slightly larger pan, because my dough was literally hanging over the sides. Also, very important: Cover the loaf with foil after the first ten minutes! Mine was really browned after ten minutes, and would probably have burnt to a crisp if I hadn't covered it.