Light and Grainy Wheat, Rye, and Flax Seed Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 6, 2014
I make a lot of bread and really loved this one. I placed the shredded wheat in the KA bowl, waited the recommended 15 minutes. I used the dough hook to knead everything. I let the dough hook do the work for 10 minutes, the dough will ride up on the hook so I had to stop the mixer and push it back down. I then wiped out the bowl and lightly greased it with olive oil and put the dough back in. In exactly one hour the dough had doubled in size. I then put it on a floured counter, cut in half and put it on two prepared loaf pans, I sprinkled the bottom of the pans with corn meal. I made two small changes as I only had 1/4 cup of ground flax seed. I added two Tbs of vital wheat gluten and oat bran to measure 1/2 cup. Yes, the dough was very sticky but from past experience I know that this makes very moist bread. The cooking time was a bit off, it was done in 40 minutes. I will be making this one again. Thanks Abrux.
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Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 7, 2010
Not sure what went wrong, mommyjo - this bread turned out great. I used 4 Quaker Muffets for the cereal, and used 1 cup rye and 4 cups whole wheat flour. It baked up perfectly in 50 minutes. The loaves are dense but not overly dense and have a nice crust. Wonderful! I will make this again.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 11, 2009
This was a really good yet dense bread. I think mine was denser because i used spelt instead of white flour. It was bread thaat ate like a meal.
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Reviewed: Nov. 19, 2009
I made this bread according to the recipe and it was so dense that the outside cooked but the inside didn't. It also didn't rise at all after I split it into the two pans, maybe this is why.
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