Good bread! I like this bread as sandwich bread. I made the full recipe, and made one loaf plus four bread bowls to serve with my chili. I think I just like it as sandwich bread--bf and I weren't keen on this bread as bread bowls. Normally we both eat the entire bread bowl, but we left bread pieces on our plates tonight. As bread, though, it's hearty and a little sweet but not too heavy. I'll stick with loaves on this one. Thanks for the recipe!

This was my first attempt at making home made bread! Made a couple mistakes but still love the bread and my picky 2 yar old even ate the crust! May be a silly question but can anyone tell me how to store this bread? Can it stay out on the counter? IF so for how long?

My kids love this bread. Here are some hints for Robert from Georgia and any new bread bakers. First of all, use fresh, tasty ingredients. Often, locally grown flours will taste best to you. Filter your water before using it. So, first put the salt, olive oil, and honey into a large mixing bowl. Then put the water in a saucepan and add the cornmeal. While stirring it constantly, bring the cornmeal to a low boil and boil it for 5 minutes. If you aren't attentive enough, you will get lumps that will need to be picked out during the kneading process. Add the cooked cornmeal to the mixing bowl and stir until thoroughly blended. If you have a candy thermometer, stir the mixture until it cools to between 110 and 115 degrees. If you don't have a thermometer, continue to stir just until there is no more steam coming from the mixture. This is the time to add the yeast. Stir in the yeast and let it rest for 10 minutes. While you are waiting, prepare your flours by sticking a whisk into the flour bag and whisking the flour to fluff it up. Now add a large cup of rye flour to the bubbly cornmeal yeast mixture and stir it in. Then add a large cup of whole wheat flour and mix it in. Next, add all-purpose flour 1 cup at a time until the dough isn't too sticky (probably 3 or 4 cups). Then sprinkle lots of flour onto your kneading board and scrape all of the dough out of the bowl. Set your timer for 10 minutes and start kneading the dough, continually sprinkling generous amo

DELICIOUS! We followed others' advice and reduced the amount of white flour. I ended up using 4 1/2 cups. Otherwise, followed published recipe and it was great! We ate sandwhiches for lunch and dinner, just so we could use the bread!

Awesome!! A very tender bread with nice flavour. Like other reviewers, I didn't use the full amount of flour. I subbed one cup of white flour with multigrain in addition to the rye and whole wheat and didn't keep track of the white flour used. I'd guess maybe 5 cups at the most but am not sure. I didn't like the look of the mixture just after adding the yeast so I threw it out and did it again, this time doing the yeast like all the other recipes I've used have called for - sprinkling the yeast in warm water and letting it sit for a few minutes. I reserved some of the water for the cornmeal before cooking it and used that for my yeast. Don't know if it makes any difference or not. Someone commented that the crust was rather hard. After taking the bread out of the oven, I've always brushed the tops with melted butter. I find it makes the tops look golden and gives them a nice sheen as well as softens the crust. I've just eaten my first slice and it is a nice tender bread. Not bland, with a very subtle taste of honey. I expect that the flavours will be more pronounced after the bread sits overnight, as most loaves taste even better the next day. Five stars because the only issue seems to be the amount of flour if the recipe is followed as written.

I was a little concerned because so many people seemed to have difficulties with this bread, but I decided to try it anyways, since most of the problems seemed to be related to the amount of flour in it - an easy fix. I'm so glad I made it! It had a wonderful, smooth texture unlike any other multigrain bread I've made before - due, of course, to the fact that you cook the cornmeal first. The key, I think, is to add only a little white flour at first (2 cups, maybe, when the other flours are added), mixing in more as you knead the bread. This is certainly one of best bread recipes I've ever made!

I wasn't pleased with this at all.Like others mentioned,I could only work in roughly 6 cups of white flour.I still had to add an extra cup of water to get the dough to a workable stage.There was just a bit too much dough for 2 loaves so I made it into 3.The finished bread had a hard crust,something I didn't like at all.The taste was a little bland for me also.If I make this again (which I doubt) I'd add an extra teaspoon of salt and cut back on the flour.

This bread turned out very heavy despite multiple risings. I wouldn't want to use it for sandwiches, but it's not bad sliced really thin and toasted very crisp. Dry, though. Needs jam or something. I used half of the loaf to make bread pudding, which turned out very well.

Like the other reviewers (that coincidentally all reviewed in January as well), I found this recipe asking for too much white flour. I used approx. 6 1/2 cups (without changing anything else) and found that perfect. I just couldn't imagine kneading any more into it. Other reviewers mentioned multiple risings which I didn't find necessary. After mixing and kneading, I put them in the pans, let rise 40 minutes and then baked - how quick and easy! Very nice taste and texture.

I think that there is too much white flour in this recepie. I ended up using 4 cups and I think that that was too much. I'm going to try 3 and add more if it needs it. I didn't get much rising either. I'm going to try three risings...see if that works. The bread, even with it's faults, was awesome. Very tastey.

Hard dough to work with---I had to add more water to be able to knead. Didn't rise well during first or second risings, and I use a thermometer and high-quality flours. It tastes great though.