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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Reviewed: May 25, 2009

This was quite good, despite 2 mistakes that I made. Out of habit, I added 2 1/2 teaspoons of yeast - it still turned out, although quite tall, lol. Second, I didn't add the sunflower seeds at the appropriate tine, so I just sprinkled them on top, which made it quite presentable. Next time, I'll include it in the dough and save a tablespoon or two for "garnish."

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: May 24, 2009

Delicious recipe! I used whole wheat flour and white bread flour and it came out perfect! This is a keeper!

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SouthernChiquita

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Reviewed: May 18, 2009

I don't review often, but this is worth a review. This bread is excellent. I did not use a bread machine and made it by hand. After I mixed the ingredients together and kneaded, I let it rise in a loaf pan covered about 2 hours and baked at 350 degrees for about 35 minutes. It is delicious by itself or for a healthy sandwich. Last night, we grilled burgers and I toasted two slices and put a turkey burger with cheese between the toasted slices for a "turkey patty melt". Excellent - and its a filling bread not to mention a healthy alternative!

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Michelle M

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Reviewed: May 15, 2009

5-star hit. notes: I replaced all of the butter/fat with 2 1/2 heaping tablespoons of trader joe's unsweetened gravenstein applesauce. it is likely that any quality unsweetened applesauce will do just as well. I replaced honey with whipped/creamed honey. just what i happened to have on hand, regular honey likely to do just as well. I also did not use a true tablespoon for the applesauce portion of this recipe; instead, i used a dinner tablespoon (silverware). for all other measurements I used proper measurements. baked in zojirishi machine on basic white bread, light crust setting. the substitution resulted in a very soft, very moist, bread. very nutty, very low fat. my fiance loved it, i loved it, and my students (16 11th graders) ate it all within minutes. this is a highly recommended recipe and very good for low-fat substitution.

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duenor

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Reviewed: May 15, 2009

I have tried many recipes with sunflower seeds. This is the best I have tried. I made it with all the ingredients as outlined in the recipe. I did, however, bake it in a regular oven. This bread is light and delicious. My husband who usually does not eat bread with sunflower seeds, etc. thoroughly enjoyed this bread as well. We especially like it for tuna sandwiches.

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Grandmatw

Living In: Fillmore, Utah, USA

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Flax and Sunflower Seed Bread

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