Reviewed: May 4, 2012

The texture and density were good but this bread was way too sweet and needed more grains. Next time I will halve the sugar content as it tasted too much like a dessert!

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Pamela12

Reviewed: Apr. 29, 2012

Fantastic bread. The family devoured it. I used molasses instead of brown sugar (just didn't have any) and oats and pumpkin seeds instead of millet and quinoa. Out of this world. Will bake often and give as gifts. Thank you, Debbie!!

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julietdavis

Living In: Saint Petersburg, Florida, USA

Reviewed: Mar. 15, 2012

Sounded good but i was expecting an actual handmade recipe, not one where you put in a bread machine for it to do the work for you. If you ever get the actual recipe let me know! Sounds yummy!

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Skimos11

Reviewed: Feb. 19, 2012

Loved it!

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Example: cupcakes

Reviewed: Feb. 5, 2012

Delicious -- I doubled it, so I cut down the amount of yeast to about 1 tablespoon; I'm not certain whether I used to much or too little, because it did seem to fall the slightest bit. That said, it was very tasty. I didn't use the full amount of salt called for, but it probably needed it (unless you don't want/like salt in the loaf). Also, I did as everyone recommended and added more seeds than were asked for. All in all -- delicious recipe.

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Reviewed: Dec. 31, 2011

I used this recipe for my first loaf attempt in my bread machine. Turned out great, with the minor additions I made: oat bran instead of millet; wheat germ instead of quinoa; multigrain bread flour (not white) and followed other reviews by replacing the brown sugar with 2tbs of honey + 2tbs of molasses. Excellent loaf for sandwiches or even toasted with jam and cream cheese.

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Jennifer Young

Reviewed: Dec. 19, 2011

Not sure why but I tried this break over the weekend using a breakmaker and it didn't rise. It was very dense and didn't taste good either. Any suggestions? If not, I won't be making this again.

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danadisborough

Cooking Level: Beginning

Home Town: Annapolis, Maryland, USA

Living In: Edgewater, Maryland, USA

Reviewed: Dec. 17, 2011

Great Bread.....If you live in Canada you can substitute some or all of the seeds with "Red River Cereal" which consists of a wonderful mixture of Cracked Wheat, cracked rye and flax seeds. I also substitute the brown sugar with 1/8 cup of molasses....makes the recipe a little less dry.

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Liz

Reviewed: Oct. 18, 2011

I've made probably a dozen batches of this bread, used it for loaves, rolls and pizzas, and it never disappoints. It's also a great starting point for experimenting (for example, oatmeal or nuts or grain mixes instead of the suggested combination, honey or maple syrup instead of brown sugar). This is definitely my favorite bread recipe!

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