Reviewed: Sep. 16, 2011

This recipie did not turn out for me. I used the wheat setting on my bread machine. The loaf fell in the middle and the crust was pretty hard. I was disappointed.

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Reviewer:

Brenda

Reviewed: Apr. 7, 2011

I've been making this for months now - it's soft but not gummy and very tasty. Our go-to sandwich bread. One nitpick - the way the yeast ingredient is written is confusing - is it a quarter of a package, with the package being .25 ounces? If so, I have been using far more yeast - a full package worth. My neighbor claims this recipe didn't rise for her and perhaps it's because I'm adding more yeast. I also add 3 tsp wheat gluten.

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Reviewer:

alyssa77

Reviewed: Nov. 7, 2010

This bread has good flavor but a few adjustments were needed. I had to add 1/4 cup extra flour and I increased the yeast to 2 tsp since the amount called for was too little and others said theirs came out too dense. It is a great bread but needed a little help.

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Jan. 4, 2010

Yummy! I have really enjoyed this bread. I am new to making bread in my machine- so I not going to be able to give too much a technical review. My mother was wary of the small amount of yeast called for in this recipe, so we used a half of a packet of yeast, and proofed it with half of the water and a dollop of the honey. It worked well! The bread has a dense consistency, and is a good hearty breakfast food. Perfect for cheese toast!! You don't specifically notice the oatmeal or the wheat germ. This is a winner!!!!

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Reviewer:

lorzarn

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Cooking Level: Beginning

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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Reviewer:

JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Cedar Park, Texas, USA

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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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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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Reviewer:

ginny

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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Reviewer:

oishii86

Cooking Level: Beginning

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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Reviewer:

Katherine

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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