i got a lot of compliments on this bread. i followed the recipe except i used oatmeal because i didn't have any sunflower seeds and i added a little more oatmeal, cracked wheat, and ground flax seed then the recipe called for.

Very nice. I like being able to find a recipe that has whole grains in it. I didn't have flax seed, just flaxseed meal, so I put that in instead. I also didn't have cracked wheat, so I subbed oats. Although I don't usually have a problem with breads baking within the recommended time in my oven, this bread needed another 10 minutes for it to be done.

Very good. The texture was really nice. I added 3T. gluten and 2t. dough enhancer I also used all wheat flour. It a=only make 4 loaves though?!? My family loved it, we'll be making it again!

It was soft but bland. Mine didn't look as delicious as the photo. Changes: maple syrup instead of molasses, oatmeal, burgul, sesame seeds instead of flax seed, cracked wheat, sunflower seeds. Added 1 tbsp flaxseed meal. Do NOT coat the pan with cornmeal, it tastes gross. Next time will try reviewer suggestion: using NO white flour, using instant yeast, adding 2 tbsp each of dough enhancer, lecithin, and vital wheat gluten. I will try not doing the rising, just mixing all at once, kneading, put in loaf pans to rise, then put in oven and bake even while oven is preheating.

This recipe is fantastic! Thank you!

I have very little experience with yeast breads and half expected this not to come out on my first try, but it did come out beautifully. It's time-consuming but not especially difficult to make. I enjoyed making it and my husband and I are enjoying eating it. It's delicious and nice to bake something I can eat 100% guilt-free for a change.

This is the BEST bread recipe! I make it at least twice a week (6 kids.) The flavor is sensational--my very favorite. A few changes to make it easier, more nutritious, and fluffier. I use 100% whole wheat flour (no white flour) I use instant yeast and I do add 2 tbsp each of dough enhancer, lecithin, and vital wheat gluten. This bread is so light, fluffy, and delicious everybody just LOVES it. I don't do all the separate rising stages anymore, too much work, too much time, and too much mess. I just throw all the ingredients in at once, mix it up, knead it, put it in the loaf pans, (if you coat your hands with crisco this is much cleaner and easier) put them in the oven with the oven light on to rise, then when they are risen enough turn the oven on and bake them. It doesn't hurt them at all to be in the oven while it preheats. The loaves come out perfect: light, fluffy, and absolutely delicious.

My most successful bread-making experience yet . . . deliciously crispy crust but soft and chewy on the inside. I took some to my class and now everyone loves me. I added 2 T. wheat germ along with the other grains, substituting cooked whole wheat and oats for cracked wheat--it worked well. During kneading, the dough was quite sticky so I kept adding flour (up to 1-1/2 cups more than called for)--not sure if that was the right thing to do, but the bread still came out wonderfully! Thanks for all your work on this great recipe. Definitely worth the time.

This came out too dry for my tastes....

My first ever attempt to make homemade bread- and this was the absolute best! It was easy and tasted great! It made 4 loaves I froze some dough- two loafs and we are eating one instead of the bread we bought at the store.

This bread was really good and quite simple to make! I accidently used all whole wheat flour and it was still very very good - maybe didn't rise as much as it should have because of this but still did rise quite a bit. I halved the recipe and made 2 full sized loaves and 4 mini loaves.

MMmmm... one of my favorite restaurant/brewing companies serves a free loaf of excellent grainy wheat bread with every meal, and I was looking for a recipe that would be similar to theirs. I made this yesterday, scaled down to 20 servings, and ended up with two absolutely perfect loaves. I added 2 tbsp wheat germ and topped it all off with King Arthur's Artisan Bread topping... other than that I followed the recipe exactly, and it is positively marvelous. Exactly what I was looking for. Thanks!

This bread is really good! I changed the servings to 20 as others have suggested and it yielded 1 regular sized loaf and 4 rolls. I used olive oil rather than vegetable oil. I kneaded the dough for 20 minutes and it rose very nicely on top of a warm stove. I think different combinations of seeds and nuts would work just as well too. I will make this again!

I love this recipe. It's a lot of work to make but well worth it for delicious and healthy homemade bread. We make this often and freeze extra loaves.

This recipe is amazing, and easy too! I had never made bread before without a bread machine, and so was expecting it to not turn out so well; but it turned out wonderful! And it's very tasty! Thanks for sharing the recipe with us Dee!

amazing bread!!! i made the dough in the bread machine (half recipe) and baked it in the oven. you can add or substitute so many things...oats/wheat germ etc.

WOW!! This bread is great! I just started making bread a few weeks ago and this one is easy and great tasting. I scaled the recipe down to 18 servings and as recommended by another reviewer, I used only whole wheat flour and added 1T of wheat gluten. Additionally I used organic coconut oil instead of the vegetable oil and only used egg whites instead of the whole egg. The resulting bread is soft, fluffy and tastes great. I plan on continuing to make this bread as my staple one instead of buying from the store. Thanks much Dee!

This is a pretty good bread recipe. I blended different flours together and subsituted rolled oats and barley for the nuts. I substitued hazelnut oil for vegetable oil for more flavor. It is a really flavorful and slightly sweet bread.

Excellent!! Thanks Dee.

This is the best bread I have made or eaten. I have given the recipe out to numerous people because once they taste the bread they want to make their own. Thanks for sharing Dee!