Hearty Multigrain Bread Recipe Reviews - Allrecipes.com (Pg. 12)
Reviewed: Mar. 6, 2002
I used 1/4 c. soaked wheat berries in place of millet, quinoa, and flax seeds. Made into hoagie buns and baked in a french bread pan. awesome!
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Red Wing, Minnesota, USA

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Reviewed: Sep. 21, 2001
Increasing the size to 16 servings was necessary to have some left for toast the next day. Overall an excelent loaf.
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Reviewed: Sep. 17, 2001
I used the dough setting and let rise 30 min. then baked on lower rack for 30 min in a 375 F. oven. It is excellent with a great flavor and texture. So happy to find a Multigrain bread for the machine. Thanks!
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Reviewed: Jul. 14, 2001
I love this bread! I have been looking for a good multigrain/seed bread and have found it. It made a fairly small loaf in my 1-1.5# bread machine but was perfect for me and my daughter. It is particularly good when toasted (with peanut butter on it...yum!). The next time I will put the crust setting on light, as medium made it a little too dark for me. I will also probably increase the amounts of seeds and nuts. Thanks so much for sharing!
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Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA
Living In: Suwanee, Georgia, USA

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Reviewed: Jun. 16, 2001
A very good, solid loaf. I find it turns out best when made with a light crust setting.
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