Reviewed: Nov. 22, 2009

Very tasty! Good toasted, with coconut oil, agave syrup and cinnamon.

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Reviewed: Nov. 17, 2009

This was super easy and delicious! My husband and i loved the texture. This was my first experience using a bread machine. I will make it again.

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vkyboo

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 13, 2009

I followed the recipe exactly except I used milled flax seed. This bread was so good. I ate one slice with cheese for breakfast. I toasted a second slice for lunch and had Becel on it. It tasted so good and nutty. I don't like the the way my bread maker shapes the loaves so tall. I think the next time I make this I'll just use the dough setting and then bake it in a large loaf pan. I might even make perfectly sized buns. Thanks for this great recipe!

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losingit

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Reviewed: Nov. 12, 2009

Wonderful bread! I make bread in my breadmaker several times a week, and this one is a winner. Really delicious taste and texture, came out perfect, no collapsing on top as sometimes happens. I followed some of the tips I read: ground the flax seed; upped the salt to 1.5 tsps; used canola oil instead of butter; and added a bit more yeast. This will be a standard favorite

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ahnjy

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Reviewed: Nov. 11, 2009

I did exactly as reviewer CARLYNBETH did, except I DID use butter ;) and this bread was soooooo yummy! Will defintely make again!

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animlgrl

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Reviewed: Nov. 7, 2009

This is a great recipe. My husband and I decided to start making bread instead of buying it to save money. This is now our regular bread and we've been making it for several months. It slices beautifully and will slice nice and thin for sandwiches. The texture is sturdy but still moist. I make two changes: I can't find whole wheat bread flour at my regular grocery store so I buy plain whole wheat flour. It still comes out great. Also, like many reviewers suggest, I use ground flax seeds (aka flax meal) for the health benefits.

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Juliebug1637

Cooking Level: Professional

Home Town: Freeville, New York, USA

Living In: Tyngsboro, Massachusetts, USA

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Reviewed: Nov. 7, 2009

We thought it was just okay. Sorry. :-(

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 26, 2009

This bread is DELICIOUS. Made it by hand, as other reviewers have done. Didn't need quite as much flour as was written. Started with a cup of each and added (alternating between white and whole wheat) as I kneaded. I also used 1/2 cup of flax seeds which I ground in my coffee grinder, and toasted 1/4 cup of sunflower seeds, and 1/4 of pumpkin seeds before adding them to the dough. AMAZING.

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Alison

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Reviewed: Oct. 21, 2009

This recipe was good, but I think that it would taste better to me with about 1/2 as much sunflower seeds. I also substituded the 2 tbsp butter for a tablespoon of olive oil and 1/8 cup of no sugar added apple sauce. The bread came out very moist and fluffy.

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Nicole_Trapasso

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Reviewed: Oct. 7, 2009

This was very good. My kids liked it too. I used the flax meal instead of flax seeds.

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jcrfarm

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Reviewed: Sep. 26, 2009

I've ALWAYS made my own bread and recently (for at least the past 2 or 3 years) I've been trying very hard to incorporate "healthy" into my family's diet (better than middle aged couple, 3 adult children and -- as it stands right now -- 1 infant (the 4th most beautiful baby I have ever seen! :)) and another on the way). But this tasted really, really BAD (to us). I'm not attempting to blame the recipe -- the bread cooked up really nicely and, as far as I could tell, tasted exactly as it was supposed to. But NO ONE in my family liked it (on account of its flavor). I fed what remained of the loaf to our dog, and even SHE required that I mix in a can of Pedigree something or other before she would eat it. My guess is that my family is just not ready to go that far "natural" (or healthy) just yet. For who like it, I say good for you -- the loaf cooked up PERFECTLY as the recipe described it. And I would make it again -- if only ANYONE in my family enjoyed / appreciated the FLAVOR. Just my thoughts.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Sep. 23, 2009

I had never tried a bread maker, I borrowed my friends and she recommened I only use it up to the dough setting, and then took the dough out, punched it down and let it rise in a closed oven with the light on. I was better that the store bought bread, I usually buy. I am going to make this bread again and again. It toasts up great too.

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kmdavid

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Reviewed: Aug. 29, 2009

Delicious! I'm a novice breadmaker, but this recipe gave my confidence a huge boost! I did not have bread flour so used regular flour and regular whole wheat flour, and added one teaspoon of vital wheat gluten for every cup of flour I used. Only other change was to use ground flaxseed instead of whole. I used the dough cycle on my bread machine, then placed it in a greased loaf pan, let it rise again, and baked at 350 degrees for 30 minutes. A delicious, soft, chewy bread! thank you!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 15, 2009

Wonderful. Have made it three times, have barely changed a think. I use white wheat flour (King Arthur), which is so light, you really don't need to use any white flour at all. Also add a bit of wheat gluten (optional). I use golden flax seed, which has a milder flavor than the standard, red/brown kind.

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Jul. 30, 2009

I won't serve my family white bread but I couldn't get my kids to eat any multi-grain breads from scratch until this recipe! They like it so much that now I have to ration it so it doesn't disappear within minutes. They eat it with sandwiches, with butter, or plain...and they don't even ask me to cut the crust off!!! The combination of ingredients is perfect. The taste is light. The loaf size is about 1.5 lbs and the texture is perfect for cutting into thin slices without it falling apart. I get about 12-14 slices per loaf. I do use raw milk instead of water to add a bit of protein and I use a high heat oil instead of butter, mainly because I'm too lazy to wait for it to soften. Thanks, Erna!!!!!

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rodriguezintexas

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Reviewed: Jul. 12, 2009

This is a phenomenal bread. I've tried MANY and this has to be in my top 3. My husband, who's not the biggest fan of 'healthy' breads, loves it. I personally will add a tad more salt next time. This time around, I added a 1/4 tsp more yeast and would continue to do so moving forward. And, a tip re: flax seeds. Make sure you grind them - ground flax provides more nutritional benefits than whole. Whole seeds are very difficult for our bodies to digest. Great recipe. Thank you.

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ready2spark

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Reviewed: Jun. 27, 2009

I use flax seed instead of sesame, and add 3 T gluten. I now make this as my main bread for sandwiches and toast and no longer buy store bread. I also set the machine to light color, and a 1.5# loaf. My in-laws have fallen in love with it as well and consider it such a treat when I bring them a loaf.

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crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 20, 2009

Wonderful texture and flavor. I baked this at 375 for 35 minutes. We love all those seeds!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 15, 2009

I made this by hand and substituted whole wheat flour for a portion of the whole wheat bread flour (didn’t have any) and used milled flax seed. This is what I did: Dissolve 3 T. honey in 1 1/3 c. 115° water then add 1 t. yeast. Let stand ten minutes. I know the ideal temperature for yeast is 110°, but I figured that the water would have cooled down to 110° by the time the honey had dissolved and the yeast was ready to be added (it did). Also, I might not have needed all that honey, but I’m new at converting from bread machine to hand, so I didn’t change any of the ingredient quantities. Add 2 T. vegetable oil, then add 2 c. bread flour, 1/2 c. and 1/3 c. whole wheat flour, and 1 t. salt. Add 1/2 c. milled flax seeds and 1/2 c. unsalted sunflower seeds. Knead eight minutes. Let rise in oiled bowl for one hour. Punch down and let rise again for 45 minutes. Bake at 350° for 35-40 minutes.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 14, 2009

Very tasty...just remember to always grind your flax seed; a coffee grinder works perfectly. The whole seed has a pretty tough outer layer and is usually passed through the body before it can be broken down and utilised.

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annieb

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Flax and Sunflower Seed Bread

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