Kohlrabi Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by sueb
Reviewed: May 11, 2013
Wonderful taste! I used a combination of spelt and sorghum flours to make this bread, so my product wasn't quite like the recipe. This was my first experience with kohlrabi, and I loved it! Thanks for the recipe!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Aug. 31, 2014
Followed this recipe ‘as is’ except used just 1 tsp of yeast. We have an SD-YD250 Panasonic bread maker, which does a reverse order of ingredients.....The flavor was excellent, just enough Rosemary. Definatley one of the best tasting loaves made. I too got a boatload of kohlrabi at a CSA and had no idea what to do with it. This helped me use some of it. Will make this again!
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Reviewed: Mar. 17, 2013
Probably the best bread I made in the nread maker and everyone loved it!
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Reviewed: Jul. 30, 2014
I'm giving this 4 stars only because the bread, as made in a bread machine, is a bit too dense for me. The flavor is wonderful, but I think next time I'll put it in the machine at the dough setting, and when done I'll put it in a bread pan to rise and bake. Thanks for a delicious recipe that I can make when my garden over-produces kohlrabi again!
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Cooking Level: Expert

Living In: Hancock, Wisconsin, USA

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Photo by roxanasolt
Reviewed: Jun. 11, 2014
Loved the flavor but needs a few tweaks. My loaf collapsed, I believe this was secondary to excess yeast- will probably decrease to 1.5 tsp if I get to make this again. The dough was also VERY wet, I ended up sprinkling flour during the kneading cycle until it finally formed a ball. I did not meassure how much extra flour I added but my best guesstimate would be close to 3/4 of a cup. All in all, if I find myself with a kohlrabi in my hands, would love to make again.
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Home Town: Hollywood, Maryland, USA

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