Reviewed: Feb. 10, 2012

I love Ezekiel bread...however this was a bit sweet and I did not even put in the full cup of honey. Since this is cooked, I think I'll substitute blackstrap molasses in my next attempt since my raw honey is prized and I hate to spoil it's enzyme power by heating it over 117 degrees! I could not get the loaves out of the pan without wrecking them. I greased very well. Next time I'll definitely use some parchment paper but the recipe needs to include the rest of the story. Slicing after a day would be helpful to include, as others mentioned. Tasted great and ingredients are great, too. I buy yeast in bulk so 2 tsp. = 1 pkg. yeast, or 4 tsp. for the entire recipe. I've used a recipe for steel-cut oats bread and in that you boil water and put it, salt, blackstrap molasses, butter and steel cut oats in a bowl and let them sit before continuing by adding yeast, water, flour, etc. this may help with the hard bits in this bread.

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4 users found this review helpful

Reviewer:

Cindee

Reviewed: Feb. 9, 2012

Excellent! Tastes fantastic and filling with honey and butter.

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1 user found this review helpful

Reviewer:

Athena Rork

Reviewed: Jan. 30, 2012

Except we just use 2 teaspoons of salt, and we use sea salt. We got our recipe out of Bread Beckers cook book.

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2 users found this review helpful

Reviewer:

julieann48

Reviewed: May 27, 2011

Great recipe,works well the amount of ingrediants actually made 21\2 loaves.

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2 users found this review helpful

Reviewer:

joe

Cooking Level: Expert

Living In: Thornhill, Ontario, Canada

Reviewed: Apr. 22, 2011

This was VERY Good. My 2 year old really likes it. My sister texed me to say "That was the BEST Bread I have ever eaten!!" My only thing was it raised too high and overflowed the pan so I will put it in 3 pans next time. Maybe 2 regular and one or two mini loaf pans. It didn't have enough time to obsorbe the liquid. Will make it again.

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10 users found this review helpful

Reviewer:

Jean Powell

Reviewed: Apr. 12, 2011

Awesome, very healthy, slow burning carb for diabetics.

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3 users found this review helpful

Reviewer:

Sandra Miller

Cooking Level: Intermediate

Living In: Ocean Springs, Mississippi, USA

Reviewed: May 17, 2010

This bread is easy and fun to make and is very healthy but i took off two stars because the recipe is has mistake in the ingredients. It should say 2 tsp. of salt not 2 Tablespoons. The first time we made it it was very salty so we researched it and all the other ezekiel recipes online call for 2 tsp of salt.

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417 users found this review helpful

Reviewer:

srowe

Reviewed: Apr. 29, 2010

I think I would add a couple of beaten eggs to the mix to give it even more protein and make it hold together better. If you're worried about cholesterol, just use egg whites.

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13 users found this review helpful

Reviewer:

ksrebel

Cooking Level: Expert

Home Town: Paducah, Kentucky, USA

Living In: Wichita, Kansas, USA

Reviewed: Mar. 1, 2010

THIS BREAD MAKES FABOULOUS CROUTONS! I WAS TIRED OF EATING IT ON IT'S OWN. I CUBED IT UP, ADDED A LITTLE OLIVE OIL, SALT AND PEPPER AND BAKED AT 3OO FOR ABOUT 10-15 MIN. IT IS AWESOME!

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9 users found this review helpful

Reviewer:

cathywilliams

Reviewed: Feb. 16, 2010

Very good bread.I soak the wheat berries first,cover with water,(2 days),change water once a day,then drain,and grind.Barley and beans I soak overnight then drain and grind.Millet and lentils I leave dry.Sometimes I decrease the water amount by half cup just depends on how the dough feels.I use chickpeas instead of beans too.You can even let the beans and wheat sprout then grind.I find you get the same benefits but no gas.

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46 users found this review helpful