Reviewed: May 24, 2007

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.

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RIVKI1

Home Town: Brooklyn, New York, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 21, 2007

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!

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ndalum2002

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Reviewed: May 6, 2007

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.

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jkdodie

Cooking Level: Expert

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Reviewed: Mar. 26, 2007

Excellent!! Thanks Dee.

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KimmyB

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Reviewed: Mar. 6, 2007

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!

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Heather

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Reviewed: Jan. 16, 2007

This is a very delicious whole grain bread. I added some finely chopped pumpkin seeds. This is great for sandwiches and for dunking in soup!

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 21, 2006

This recipe worked well for me. You can really add as much flaxseed/cracked wheat/seeds as you want. Thanks for a good recipe that's easy to make.

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Rachel

Cooking Level: Professional

Living In: Austin, Texas, USA

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Reviewed: Sep. 19, 2006

This is really good and flavourful bread! I have a bread machine, but (when I have the time) like to make bread by hand...and this recipe was a good choice. It is moist, slightly sweet and so soft on the inside! I cut the recipe in 1/2 and made 3 loaves. I only have one loaf pan, so I made 2 into french bread-style loaves. Turned out great!!

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CHEN-SU

Cooking Level: Expert

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Reviewed: Jul. 13, 2006

Couldn't find cracked wheat so just increased the sunflower seeds etc. Processed some of the seeds. Great basic recipe. Will enjoy playing with the ingrediants. Thank you for a wonderful recipe.

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Feb. 8, 2006

This is some of the best bread I have ever made. To get more nutrition from the bread, I grind the flaxseeds. This bread is great for making calzones as well. I just cut in half the dough for one loaf of bread and that yields two good size calzones. I am having a hard time getting the bread to look like the picture. I'll keep trying.

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LITTLEWEEZY

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Reviewed: Feb. 5, 2006

A really good recipe, that wasn't difficult at all. I had no sunflower seeds, or cracked wheat, so I used double the flax and some poppy seeds. It was good, and I'm sure it will be better when I make it with the ingredients that it called for. I cut the recipe in half and it turned out fine.

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Jan. 20, 2006

I have looked for a long time for a whole grain bread recipe that works...this really turned out great. I used no white or bread flour but did add 2tsp of wheat gluten...I really favored this recipe....I recently have fallen in love with another that I got off of my wheat flour bag....but I think this is still very good as I was looking for along while till I found one that actually worked for me and this was it...thanks

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EHICKMAN

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Reviewed: Mar. 11, 2005

I just pulled some of this bread out of the oven and did it ever turn out great. I didn't have cracked wheat, but used chunked up cashews, sunflower seeds, sesame seeds, and flax seeds. I halved the recipe and made two large loaves. My mother was a baker and I have baked alot of bread in my time. This is an easy and great recipe in my opinon and I can't wait to bake it again. Tanks DD

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LUCY48

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Reviewed: Feb. 9, 2005

This bread is AWESOME! I made a few changes due to personal preference. I used refined sesame oil instead of vegetable oil. It gave the bread a nice, nutty taste. I didn't have any cracked wheat, but added a little bit of wheat bran, 2 tbs of sesame seeds, pumpkin seeds, and a tbs of poppyseeds. I also halved the recipe to make three good-sized loaves. Have a little patience, though, because it takes forever to rise, and will not raise at all after it's in the oven. After I took the loaves out of the pans and cooled them, I thought for sure they must be full of air pockets because the crust was so soft, but no, when I sliced off a piece it was just so soft and wonderful! I'm the only one in our family that likes multigrain bread, but I'm a happy girl today!

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 11, 2005

The bread had a very nice texture. It was light and chewy. But neither my wife nor I cared too much for the flavor by its self. However it was really good for sandwiches.

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TAHOTA

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Reviewed: Nov. 27, 2004

I'm giving this 5 stars. It turned out really well, and was good. BUT, what it really did for me is finally resolve what I was doing wrong when making wheat bread. I only make whole grain, wheat recipes. I have a favorite recipe which is GREAT in flavor, but I couldn't get the texture right. It's all in the PROCESS. THANK YOU, Thank You, thank you!!

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LECKMAN

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Reviewed: Oct. 29, 2004

I made this with quantity for two loaves and we thought it was delicious.

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NCAPERTON

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Reviewed: Jul. 28, 2004

I've made this bread a few times now, and with fantastic results each time. Lovely taste and great texture. I scaled it down to 18 servings so it would work in my bread machine, and I used egg whites in place of the whole egg. I've made it with all whole wheat flour, adding 1 T vital wheat gluten, and it still worked. Works well to grind the sunflower seeds, cracked wheat, and flax seeds so as to hide them from young eyes who wouldn't otherwise eat them! Love this bread! Thanks, Dee Dee.

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Heather U.

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Reviewed: Feb. 16, 2004

Bread is awesome. I did subsititute olive oil for veg oil, oatmeal for cracked wheat, ground flax seed for flax seeds, and needed to subtract 1 1/2 cups of bread flour and add 1/2 cup of water. I'm not sure how the author got so much flour in it, but it was falling apart for me after the 10th cup of flour. I was able to get 5 good loaves of bread with this recipe and it certainally is a keeper!

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ZEMYNA

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Reviewed: Jan. 15, 2004

Thank you for a great recipe. I baked it for a work "soup and bread" lunch where it was a hit. The extra loaves were snapped up in an instant and several bakers wanted the recipe.

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MIKI

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Dee's Health Bread

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