The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 15, 2009
I thought this recipe was fantastic. I did add a few heaping TBSP's of flax seed meal and some vital wheat gluten.. This seems to give me moister and fluffier loaves. Very happy with this recipe and will make again! Thanks!
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Photo by JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA
Living In: Cedar Park, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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Reviewed: Jul. 21, 2009
This is a thick, dense loaf! I needed to add some extra flour to make the consistency right. I'll be making this again!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 2, 2009
This bread is wonderful a great crunchy bread. I made it just like the recipe. Today I am going to add a few pumpkin seeds. Very healthful. My family loved it,great for toast and sandwiches.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 7, 2009
I attempted to make this recipe recently, and it did not rise. And it was really heavy and not appealing to eat at all. I'm not sure what I could have done wrong, but I followed the recipe exactly.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 8, 2009
I don't have a bread machine. Worried about the "dense and chewy" comments, I used 1 Tbls yeast. I scaled the milk with the butter, honey and salt and let cool. I dissolved the yeast in the 1/2 cup warm water, then added the remaining ingredients and beat about 20 strokes. I then added the recommended 1/2 cup flour, I used white to make it fluffier. Kneeded until smooth and elastic, let rise for 1 and a half hours until triple, beat down and let rest for 5 mins and formed into a loaf. I put it into a buttered loaf pan, and let rise again for another hour or so, until double again. Baked at 350 degrees for about an hour. Lovely, dark brown crust. Slightly sweet, only a little chewy, but very airy. Will make fabulous toast for breakfast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 16, 2008
This bread has a wonderful texture and a great taste when I use ground flax seed in place of the wheat germ. I used the extra 1/4 cup of bread flours too. My bread keeps falling though and I don't know how to fix the recipe. It's very frustrating!
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JFD
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Cooking Level: Expert

Home Town: Northwood, Ohio, USA
Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 23, 2008
chewy
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Home Town: Greenville, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 16, 2008
It didn't really rise. The flavor is okay though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 27, 2008
Didn't rise enough, I was skeptical about the small amount of yeast called for and should have added a little more.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 13, 2008
It is ok, missing something??? I did add 1/4 c flour and used 1 T yeast, bread machine on dough cycle and made rolls then, 12, 350 12 minutes. I even added 1 t salt, still missing something, but ok
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 10, 2007
I made a dozen rolls in a muffin tin. They turned out great! Yummy flavor, healthy, not too dense. They even warmed up nicely the next day.
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Pam

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 28, 2007
I really liked the texture, I added a 1/4 cup of flour per the other suggestions. I set my bread machine on whole wheat setting and chose a medium color, should have chose dark as it seemed slightly underdone. It is great toast with butter and jam! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 29, 2006
Very good.
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Cooking Level: Expert

Home Town: Vancouver, Washington, USA
Living In: Bristow, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 16, 2006
Rather dense for my taste; but moist and very tasty. I added 1/2 C extra flour (per other reviewer's suggestions about too much liquid) and I had some pure maple syrup that I used for the honey. Thanks for recipe!
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Cooking Level: Expert

Home Town: Ashland, Missouri, USA
Living In: Centralia, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 2, 2005
This came out ok. It was a little thick for my tastes, but in the end was a good nutritious bread.
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Cooking Level: Expert

Home Town: Pikesville, Maryland, USA
Living In: Potomac, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 30, 2005
I added about 1/2 cup of flour because of people saying this was too dense, but I'm not sure this was necessary. With that extra half cup this bread came out SUPER fluffy and soft, so I think it would have been just fine as is. I set it on the light crust setting, 1 lb, whole wheat bread because my machine doesn't have multi-grain. Turned out good and tasty, and healthy. The whole family liked it.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 8, 2005
This was the first time I have ever made bread and it came out perfect!! I love the flavor and it was so easy!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 2, 2005
Produced a nice little loaf.
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Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 1, 2004
I don't use a bread machine, so I let this rise for 1.5 hours first, then put it in a 9x5 pan and let it rise for another hour. I doctored it a bit, adding 1/8 c. gluten and 1/4 c. ground flax. I had to add a little more flour--about 1/2 c. The loaf rose perfectly, had an open, light crumb, and was slightly sweet. My husband loved it too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 26, 2004
This bread is great. So many healthy ingredients yet so tasty. You may need to reduce the water a little and add a little more flour though. I used "dough setting," made 10 rolls which I baked in the oven for 20 minutes at 400F. They turned out perfect.
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