Reviewed: Apr. 26, 2012

DELICIOUS Bread! I'm keeping this recipe for the rest of my life. THANK YOU! It's perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Sep. 5, 2011

This is great bread. I used a breadmaker on the dough setting - just tossed all the ingredients in without any proofing in the order of wet, then dry, then yeast. The baking directions are spot-on. Flavorful bread that slices perfectly and has a lot of substance. Only needed about 2.5c bread flour in the machine. Next time I may use a little more wheat flour than this calls for.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

monicad221

Reviewed: Apr. 26, 2010

best bread to make pb&j on ever! i want to make this bread once a week now. so good! i did 1/2C sunflower seeds, 1/4C pumpkin seeds and 1/4C flax seeds. excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

softthings

Reviewed: Jun. 9, 2009

YUM! I am eating the first piece now, right out of the oven! Only thing I did was used 2c. skim milk in place of the water, to sub for the dry milk powder because I didn't have any. SO GOOD!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GRoubos

Reviewed: Jun. 14, 2008

mmmmm! i've made this bread a few times and we all love it! i usually use half sunflower and half golden flax seeds, but the recipe is delicious just as it is. i've also subbed dry buttermilk powder and molasses for the dry milk and honey, for a little bit of a tangier loaf for savory sandwiches. it toasts like a dream and my kids gobble it up. delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SARA K.

Cooking Level: Expert

Home Town: Hazard, Kentucky, USA

Reviewed: Jan. 21, 2008

I absolutely love this bread. It is the best bread, home-made or otherwise, I've ever had. I'm including the high priced wheat nut breads as well. I made one slight change, only due to neccesity: my store didn't have any unsalted sunflower seed so I used salted ones but decreased the added salt by half. I'd give this bread a 10 star rating if possible.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Janean Yates

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Reviewed: Dec. 20, 2007

This is a really yummy bread. Unfortunately, it has such a distinct flavor of its own that it's not a good dipping bread (for soups or anything). I also didn't like the sunflower seed taste as strong as it was. I think I would probably half the seeds next time. (btw I did the recipe as written!)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

Reviewed: Jan. 14, 2007

Although my loaves were not picture-perfect (I let them rise too much, then they fell in the middle), the flavor of the bread is so good and hearty and earthy! I started with some leftover batter from the Whole Grain Pancakes (on this site), sprinkled a packet of yeast over it and let it sit overnight. From this starter, I added the ingredients for this recipe. I only had 1/3 cup each of oatmeal and sunflower seeds, so I added about 1/2 cup of granola! I would probably only add 1/2 cup of sunflower seeds. This is a wonderful recipe that I will definitely make again. Thank you, Lillian!

Was this review helpful? [ YES ]
2 users found this review helpful