Reviewed: Sep. 20, 2008

This is very good. I meant to add another 1/2 cup of granola at the fruit and nut beep, but I didn't hear the beep so I didn't add any more. Bf's comment was that it "tastes like wheat bread"--meaning he doesn't like it that much. I liked it--it's a nice whole wheat loaf, but to make the granola pop and make it a crunchier bread, I'd add the granola at the fruit and nut beep so it won't get incorporated too much. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 13, 2008

My test of a good homemade bread is how good it is two days later -- untoasted, with just a little butter. This held up pretty well. I'd even give it a 4 1/2 if I could. It was good fresh with butter and honey (although I would have liked a crunchier crust at this point), good the next day as toast and for sandwich bread. A very all-purpose whole wheat recipe. I might try increasing the amount of granola some next time. It more or less disappeared into the texture of the bread. (I baked it until a turkey thermometer registered 200 degrees, which was just right.)

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Renee

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Reviewed: Mar. 9, 2008

This didn't have quite the taste that I was expecting but it made a fine product and baked well in the breadmaker :)

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ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 25, 2007

This recipe turned out really well. I made it for sandwich bread and both my husband and I like it for that purpose. I felt like it was almost too dry though.

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Nique

Cooking Level: Beginning

Home Town: Ventura, California, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Jul. 24, 2007

I couldn't detect anything particularly distinctive about this wheat bread that the granola added, but it has a pleasant nice and nice, chewy texture. It rose beautifully and baked up into an high, dense, fine-grained loaf.

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Gussiecat

Cooking Level: Expert

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Reviewed: Dec. 30, 2003

This bread is delicous. I just love healthy good-tasting bread.

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TWEETYBIRD46

Cooking Level: Expert

Home Town: Seymour, Connecticut, USA

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Reviewed: Feb. 11, 2003

Very good whole wheat bread. Has a slightly sweet, but not overpowering, flavor. Texture is dense with good crumb. Makes great toast. I really like this bread recipe, Jon. Thanks for posting it.

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MAGGIE MCGUIRE

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Reviewed: Mar. 31, 2000

Mine turned out really tough and dense. I prefer a lighter wheat bread. What was left after dinner is going to the ducks tomorrow. My husband asked if they had risen (yes).

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