Reviewed: Sep. 14, 2005

One thing I forgot to mention in my first post is that I had to add roughly 1 cup extra of flour.Without that extra flour it was way too moist to even begin to knead it.

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WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 12, 2005

This came out very tasty....I made according to the recipe with no changes, then about halfway through the mixing realized there wasnt enough flour, so I reread all the reviews and saw that most added extra. I wound up adding more than 1/2c flour.

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BB34

Cooking Level: Expert

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Reviewed: Aug. 29, 2005

Fantastic! We make this all the time now. The only change I've made is to use ground flax sometimes.

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BEAKIEBEAN

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Aug. 13, 2005

I was out of honey so used molasses. I also added some shelled pumpkin seeds and cut back a little on the sunflower seeds. It was great! We all kept going back for just a nibble more. It made the whole house smell great.

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KATHEE

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Reviewed: Jul. 3, 2005

this bread was delicious. Anyone who loves a good hearty bread will find this recipe excellent.

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AMANDAPLEASE2007

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Reviewed: May 11, 2005

I came across this recipe the other day, and even though I'm on a low-carb diet, I just HAD to try it; it's simply terrific!! Wonderful texture and flavour, and I took the advice of an earlier reviewer and used olive oil rather than butter - perfect results, and it couldn't be better! I've tried one slice, and trying to resist more!! Thanks!!

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GREENGABLES

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Reviewed: May 2, 2005

This is delicious and so nutritious too. Just had the last piece (the crust) from the 2nd loaf that I've made and it was still so crisp and good.I store it cut side down on a cutting board with no wrap to keep the crust real crisp. Used olive oil instead of butter, interchanged the flour measurements, (more whole wheat than white)and ground the flax seeds, other than that followed the directions exactly and love it. Thanks Erna.

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BONTON

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Reviewed: Apr. 29, 2005

I just finished baking this bread, and my husband and I LOVE it! Can't wait to try it toasted! Yum. This recipe is a keeper!

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cynthia

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 12, 2005

Very tasty and hearty bread. I ground up the flax seeds in my coffee bean grinder and also used the dough option on my breadmaker. Then I added the sunflower seeds to the dough and baked it in my oven. It looks and tastes great. I have given some loaves out to friends as gifts - great bread for those with high cholesterol (thanks to the flax seeds).

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WOLFEYFAM

Cooking Level: Expert

Living In: Gulf Breeze, Florida, USA

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Reviewed: Apr. 10, 2005

I've never purchased flax seed before. It gives great texture to this moist and flavorful bread. I didn't have butter, so used olive oil instead. I could eat this bread sweet or savory.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Feb. 22, 2005

YUM!! I don't usually bake bread in the bread machine but this one is a winner. It did take a fair amount of extra flour in the beginning, but afterwards no muss, no fuss and what a loaf. I'm upset i have to wait until after work to have another slice!

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KREITY

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Reviewed: Feb. 3, 2005

Outstanding recipe. I made it using ground flax seed, and used my stand mixer and baked in the oven. I did have to add about 1/2c additional flour. This bread has a marvelous texture. I can't wait for summer and fresh homegown tomatoes to have with this recipe!

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LNZLECCE

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Reviewed: Jan. 27, 2005

Delicious! I will make this again soon to give away - I don't want to share this first batch! I made this bread in the traditional manner, without the bread machine: 1. proof yeast in 1/2 cup water 2. add yeast, additional water, honey, and butter to the mix of flour, salt, and seeds 3. knead by hand or in a sturdy mixer 4. let rise one-hour, punch down and let rise 30 minutes 5. shape into two loaves and let rest 20 minutes 6. bake at 400 degrees about 25 minutes.

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SUZANNAH

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Jan. 24, 2005

I LIKE TO MAKE BREAD WITH MY KITCHEN AID MIXER AND THIS SOUNDED YUMMY SO HERE IS WHAT I DID: DISSOLE HONEY IN THE WATER(WARM) AND THEN PUT THE YEAST IN THE WATER MIXTURE TO ACTIVATE. PUT ALL THE OTHER INCREDIENTS IN THE MIXER(WITH A DOUGH HOOK ON IT) EXCEPT THE SUNFLOWER SEEDS AND BUTTER(WELL I USED OIL INSTEAD) THEN ON LOW GRADUALLY ADD THE OIL AND YEAST MIXTURE. MIX FOR ABOUT 7 MINUTES, MAY HAVE TO SCRAP SIDES. THEN ADD THE SUNFLOWER SEEDS AND LET THEM MIX IN. I THEN ADDED A EXTRA 1/3 CUP OF WHEAT FLOUR BECAUSE IT WAS TOO STICKY. THEN I FORMED DOUGH INTO A LOAF AND PUT IT IN A GREASED LOAF PAN COVERED WITH PLASTIC WRAP TO RISE UNTIL DOUBLED IN SIZE. BAKE AT 350 FOR 40 MINUTES. TURNED OUT WONDERFUL!!

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CARLYNBETH

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Reviewed: Jan. 22, 2005

This is my current favorite, the best that I have personally made in my Welbilt machine. The only variation that I recommend is that I use %100 ground flaxseed meal instead of whole seeds. You get all the goodnes and flavor but no dark spots in your teeth!

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JLYTTLE

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Reviewed: Nov. 28, 2004

We love this bread. It's one of the few whole wheat recipes that we really look forward to eating every morning. The loaf rises really high, and it has a crisp crust with a soft center. It also made great toast. It's great in the bread machine but it's also good when you put it on the dough setting, split the dough in half and put in greased loaf pans, let rise for 1/2 hour, then bake at 375 degrees for 30 min. We always use 1/3 cup flax seeds and then add 1/3 cup each of both sunflower seeds and pumpkin seeds at the signal. I've also added walnuts, which are also pretty good.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 31, 2004

Totally loved it just the way the recipe reads!!! It has a nice nutty flavor, slightly sweet, and super!!! I didn't even butter it or anything. It's good as is. Only the second homemade bread recipe I actually liked.

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JewRican

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Reviewed: Oct. 15, 2004

This bread is AWESOME. Very nutty and chewy - substance! Thanks for submitting it... (The scales won't thank you tho..!)

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SANDI

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Reviewed: Oct. 6, 2004

I have made this twice now. The second time I added a couple of tablespoons of millet as well. I use the dough cycle and finish it in the oven. It makes a high, attractive, delicious loaf. The only problem now is to stop myself making it too often and getting tired of it.

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ELEANORR

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Reviewed: Sep. 22, 2004

This bread is the best! I had it toasted with eggs this morning, with a turkey sandwich for lunch, and beside my salad at dinner! Next time I will probably add the sunflower seeds along with all of the other ingredients...I forgot to add them at the alert sound, so I had to mix them in by hand. I also might try grinding the seeds. My one young son is turned off by the look of the seeds, but I know he would love the flavor!

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