Reviewed: Dec. 7, 2007

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.

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222 users found this review helpful

Reviewer:

Michelle Stone

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Highland, Utah, USA

Reviewed: Oct. 31, 2001

I scaled the recipe to 20 and made this in my bread machine using the 1.5lb loaf whole wheat setting. It came out excellent!The best wheat bread I have ever made in my machine and I make bread daily. I din't have any lemon juice so I substitued it for water and it still worked GREAT!

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111 users found this review helpful

Reviewer:

Gina

Reviewed: Apr. 21, 2001

This is an excellent heavy, grain bread! The recipe was easy to follow with well-known ingredients. For anyone looking for a healthy bread recipe, I recommend this one! Also, I varied mine after I got to know the recipe. You can replace any of the following ingredients (flax seeds, cracked wheat, and sunflower seeds) with equivalent amounts of, old-fashioned oatmeal, sesame seeds, or even cracked bulgur cereal. For a nice, fancy touch coat your cookie sheets with yellow cornmeal (makes a nice bottom crust on the loaves)!!

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83 users found this review helpful

Reviewer:

Callie

Home Town: Saranac Lake, New York, USA

Reviewed: Mar. 18, 2002

I am not an expert at breadmaking and this recipie looked a little intimidating, but it really wasnt difficult to make at all. It turned out so delicious! I brought it in for my coworkers to try and they thought it was great too, even better than our favorite local bakery, some thought. And when I got home from work my honey had eaten half a loaf by himself! I would highly recommend this bread to wheat bread lovers like us.

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31 users found this review helpful

Reviewer:

CARLY5575

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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28 users found this review helpful

Reviewer:

Heather U.

Reviewed: Oct. 26, 2002

This bread is a winner. It has a great texture--chewy and grainy--plus really good flavor. I didn't have sunflower seeds so I substituted oatmeal in its place. This recipe is VERY large, so it may be better to have or even third it. I divided into 6 small round loaves like the recipes says to and baked individually on a small pan since my oven is tiny. I had to hand form the loaves because they were too sticky to roll out. I ended up using about an extra 1/2 c. of bread flour in kneading, but it never really became kneadable. I ran out of bread flour at that point. Nonetheless, the bread came out very good. I will make this again and do more subsituting. Maybe add dried cranberries with the sunflower seeds or walnuts and some orange zest.

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27 users found this review helpful

Reviewer:

LOTSUJI

Reviewed: May 8, 2002

This is simply the best bread I have ever made! Thank you for this recipe! I am opening a B&B and this is the third day in a row I have made up this delicious batch of bread! MMmmm.

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20 users found this review helpful

Reviewer:

BENTRIVER

Reviewed: Mar. 11, 2002

This is definitely the bread for us! I was looking for a healthy whole-grain bread recipe that wasn't too dense. This is it! Moist, chewy, and absolutely mouthwatering straight out of the oven. It doesn't last long around here!

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17 users found this review helpful

Reviewer:

Nacmacfeagle

Home Town: Hantsport, Nova Scotia, Canada

Living In: Dauphin, Manitoba, Canada

Reviewed: Nov. 15, 2000

I cut the recipe in half and it worked great. This is a very tasty bread and even I had no problem with it working out! Everyone went YUMMM!!

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17 users found this review helpful

Reviewer:

DIMEND

Reviewed: Oct. 28, 2000

This is an excellent recipe. The bread has a wonderful texture and cuts easily into slices for sandwiches. It retains its moisture and doesn't dry out quickly like other bread recipes I have made. My husband and I both love the taste and the texture of this bread. Ummmmm, good!

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14 users found this review helpful