The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 11, 2009
Love this! Thanks. I made half the recipe. Didn't have cracked wheat so substituted 1/2 C from the whole wheat flour for multi grain bread flour instead. Amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 11, 2009
I make this bread all the time. I use 100% whole wheat flour and add a few more grains. It is a pretty flexible recipe, and always tastes good.
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Jes

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 8, 2009
I've been making bread for about 6 months now with a very basic whole wheat recipe. I wanted more of a multi-grain bread and Dee's looked impressive, yet simple. I used 8 cups (instead of 7) of WW flour only because my daughter ground up too much, so I reduced white flour to 3 cups (instead of 4). I didn't have cracked wheat so I used oats instead. I also ground up the flax seed and used olive oil as others suggested. I put into 3 (9x5) loaf pans. It rose beautifully and tasted awesome the first time. I also skipped all the rests. Thank you so much, Dee. I have 4 girls who love to eat bread and making 3 loaves at once is wonderful and saves this mom some time in the kitchen.
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Kat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 4, 2009
This is what I've been looking for! Absolutely wonderful in taste, ease of preparation and in handling/working with the dough. I used oatmeal instead of cracked wheat, but kept everything else the same. I can't say enough good things about this recipe! This will surely be placed in my list of top 5 bread recipes. Thank you so much for sharing this recipe!
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Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 21, 2009
Delicious! Used oat bran hot cereal instead of the cracked wheat. Skipped all the 20 minute rests and step 5 totally. Bread turned out awesome and it saved some time not doing these extra steps. Oh, and I did add about 1T whole wheat gluten.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 27, 2009
loved it! i used 100% whole wheat flour (i don't see a point in making it less healthy than it could be). i didn't have sunflower seeds but added some unprocessed wheat bran and oatmeal. i tripled the honey, added some wheat gluten to help it rise and stay fresh longer, and added a little extra yeast since i was working with all whole wheat. and, i just threw the ingredients into my bread machine on the dough cycle. when it finished, i let it rise in a slightly warm oven for an hour, then turned on the oven. delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 13, 2009
I was so hopeful after reading all the rave reviews, but mine ended up really dense and heavy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 2, 2009
I make this bread often. It always turns out and even the kids will eat it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 27, 2009
This is awesome bread. I do cut the recipe in half and make two large loaves (instead of 3 small). With a few changes, this is our standard bread that I make once a week and we use it for everything from toast to sandwiches. I use agave juice in place of the sugar and I use a 9-grain mix from my grocery store's bulk bins in place of the cracked wheat. I replace half the water with milk. It is really delicious- nice and soft, good texture, and the taste is to die for!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 21, 2009
Overall I like this recipe a lot and use it often. I occasionally have trouble with the bread falling when it first begins to bake. Haven't figured out what I'm doing wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 2, 2009
Great recipe!! I reduced the number of servings to 24 and that was enough to make one very large loaf. I will be making this again and again, adding nuts and dried fruit, and reducing the bread flour to make it a little less soft for easier for slicing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 9, 2009
Amazing! I'm not a brown bread fan and this is going to become a staple at my house!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2009
The Loaf was way too small. i did divide the recipie by six for one loaf, not sure if that was the promblem or not. Other than that SO NICE!! it was a desert or somthing , that good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 15, 2009
My family and I love this bread! Sometimes I double up on the seeds and add alittle less of the bread flour. I also add some wheat gluten and it's awesome. Great recipe and thanks for sharing Dee!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 12, 2009
Good wheat bread-style bread. Soft texture and soft crust.
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Cooking Level: Professional

Living In: Limerick Township, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 19, 2008
Great recipe, easy to follow and great bread every time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 13, 2008
This was my very first attempt, ever, at baking bread. I halved the recipe because I didn't want to screw up a WHOLE batch. Because of the distraction of two small children things were risen longer than stated and kneaded less time than stated but the end result, while not high and fluffy like store bought breads is pretty darn good!! I will definately make this again and add more seeds, we love seedy breads.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 22, 2008
Like some other reviewers, I didn't do all the rising stages. Mixed all the ingredients with my KitchenAid Mixer, let rise for an hour, punched down and let rise another 30 minutes. Came out very nice! Next time, I might let it rise for longer the second time (to see if it the bread gets fluffier). Also, if you scale the recipe down to 24, it makes a 9X5 bread loaf.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 25, 2008
Fool proof and completely adjustable. I was baking with a 3 year old "helping" me and got distracted enough to forget the oil, egg and lemon juice...still turned out great. I cut the recipe in half and did two loaves and one pan of 12 rolls(8x8). I baked the rolls for 5 minutes less. Yum, yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 17, 2008
When you think about health breads, you normally think dark and heavy. This one isn't. It's light with a great wholesome nutty flavour. Unlike many homemade breads, it keeps for ages too! This is my family's favourite bread.
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