Reviewed: Mar. 24, 2012

Just took two loaves of this recipe out of the oven and the verdict: delicious! I made the recipe as listed except that I made it by hand instead of the machine, used 1 cup water and 1/2 cup milk instead of the dry milk powder, and baked the two 1 lb. loaves at 350 degrees F for 30 minutes. I'll be making this again for sure. Thanks to Jennifer for the recipe!

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Reviewer:

TROUZER

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Jun. 18, 2011

This is WONDERFUL bread. I threw in some ground flax, and used wheat bran instead of bran cereal, but otherwise followed the recipe as stated. I used the dough cycle and then baked the bread in the oven. Fantastic! I got 2 medium sized loaves out of this recipe.

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Reviewer:

Susan

Reviewed: Feb. 28, 2011

Really good bread! I used wheat bran instead of whole bran cereal, and should have put it in my machine right after the liquids. I used the dough setting as I wanted to shape and bake my own loaf. (After removing the dough from the machine, I let it rise for 45-50 min, then baked it for 30 min. in a 350 oven.) This recipe could easily make 2 loaves. I made one HUGE loaf and hubby and I both agreed that it's the best whole wheat/bran bread to come out of the breadmaker!

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Reviewer:

sadbramer

Reviewed: Jan. 8, 2011

This is an incredible bread. It is a 2 lb bread and looks beautiful I followed the directions except I did not have dried milk so I just substituted a few tablespoons of the water with milk. This is our favorite wheat bread. Thanks Jennifer

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Reviewer:

Dee

Reviewed: Mar. 2, 2010

Great bread! Very hearty, has the density of a batter bread, like banana bread. I am very happy with how moist it turned out. Hubby likes it with PB & J! I used Fiber 1 original and you can see chunks of that throughout the bread, looks cool. My 4 y.o. called this treat bread, now that's pretty awesome!

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Reviewer:

Leah Joy

Cooking Level: Expert

Home Town: Bellflower, California, USA

Reviewed: Feb. 20, 2010

I followed the recipe exactly and the bread came out great. I used All-Bran cereal. Nice dark color and very nice texture. I'm sure I'll make this again.

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Reviewer:

SUZZANNA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 10, 2009

I love this bread, very nice and dense, just what I was looking for. I omitted the molasses because with honey it was sweet enought for us. Thanks Jennifer this is a keeper!

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Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Jul. 28, 2009

I love love love this bread, I hand make my breads so I bake it at 375 or 400 for 40 minutes. My ingredient subs are soy milk powder so it is not a dairy bread and agave instead of molasses. I also always have to add more flour to make it the right consistency, everything else is as is.

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Reviewer:

Shifra

Reviewed: Mar. 2, 2009

this is a very good bran bread...quite dense and i also used brown sugar instead of molasses like one viewer suggested and added vital wheat gluten...but i really liked it...i will make it again...

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Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Jan. 10, 2009

I've made this bread twice and it is delicious. I didn't have molasses so I used brown sugar instead and it was yummy. I used Kellogs All Bran for the cereal. This will be a mainstay in our household!

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