European Black Bread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 30, 2002
This makes a smaller loaf. I didn't have oat bran, so I used toasted wheat germ. I also didn't have caroway seed, so I substituted fennel seed. It turned out GREAT!!! The whole family loved it. Thank you for awonderful recipe!
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Reviewed: Jun. 23, 2000
Excellent black bread! Taste and texture are great; moist, not spongy, won't fall apart when you spread butter on it. Even my 2-year-old grandson likes it a lot. The fact that I no longer have to buy this type of bread from "specialty bakeries" makes it that much better.
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Cooking Level: Expert

Home Town: Darmstadt, Hessen, Germany
Living In: Houston, Texas, USA

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Reviewed: Apr. 6, 2000
My husband said this didn't taste like the Black Bread he'd had while stationed in Germany, but that it was still very good. I don't have a bread machine, so I made it by hand. The crust is crispy and the inside tender and firm with a good texture. The kids loved it, too!
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Reviewed: Apr. 1, 2000
This is really good black bread . My family sat down and ate the whole loaf in about 20 minutes .
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