Reviewed: Aug. 12, 2011

This bread is simple and delicious. I added some oat flakes and used all whole wheat flour. I didn't flatten it out to 1" - more like 2-3"- and it came out perfect.

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Reviewer:

kathy

Reviewed: Mar. 13, 2011

This had good flavor and super easy to do. Definitely go with the full amount of salt. My bread did not rise during either stage of resting. I used brand new yeast too.Bummer. I can only assume that my water was too hot and killed off the yeast. It came out like a foccacia. Even though mine did not rise, I don't think this stock photo in an accurate photo for the bread. It doesn't look anything like a flat bread.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Mar. 7, 2011

easy and good. left overs are good for toast the next morning too

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Reviewer:

mr. drinky

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Nov. 23, 2010

Lovely, flavourful bread with a crunchy crust, yet moist and chewy on the inside. Made with olive oil and more whole wheat flour than all-purpose with great results. Can see using this as a base for many alternate bread recipes.

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Reviewer:

AllThingsYummy

Cooking Level: Expert

Living In: Quartz Hill, California, USA

Reviewed: Nov. 7, 2010

Ah, the way homemade bread should taste! I was worried it wasn't done after 25 minutes because it felt doughy but I sliced off a piece and it looked and tasted perfect. Very soft bread that melts in your mouth. I used stone ground rye and it was just enough to speckle the bread to give it a nice look. Definitely will make again! Thanks!

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Reviewer:

makimbo

Cooking Level: Intermediate

Reviewed: Oct. 24, 2010

This recipe was given to me by my grandmother. She copied it out of her Taste of Home cookbook. I absolutely loved it. Thanks so much for sharing.

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Reviewer:

Wendy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 16, 2010

One word depicts the bread- excellent - and very simle to make. My entire family loved it. The second time large loaf with a bit changed proportions went on the table....

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Reviewer:

Grace

Cooking Level: Expert

Living In: Guilford, Connecticut, USA

Reviewed: Jun. 17, 2010

This turned out quite well. I actually followed the recipe exactly except I cut it in half. I chose to use rye flour instead of whole wheat and I have to admit that it does take this from plain white bread to a slightly more substantial and flavorful bread, but you really can't taste it. I used the stated amount of both sugar and salt even though I worried about both. Thanks for a nice recipe that I will add to my bread repertoire.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Jun. 17, 2010

I made this bread as the Recipe Exchange Group Recipe for the week of June 14th. This is an excellent bread. Mine is darker than the loaf pictured, probably because I had to keep kneading more and more flour into it, and I chose to use rye for kneading (I was hoping for a pronounced rye flavor, which did NOT happen). It's my opinion that #1. This recipe needs the entire amount of salt and #2. The rye is completely lost here and might as well be wheat or white. To be fair this is my first time using rye flour to make bread and perhaps Arrowhead Mills Organic Rye Flour just isn't a flavorful flour, but I think it's probably just not enough of it to affect the outcome, so you might as well use wheat. Thanks for the recipe! (P.S. Don't read anything into the fact that I had to keep kneading more flour into it. It's pretty humid here, and I'm just not very good at kneading, so I flour it up pretty heavily.)

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