Reviewed: Jul. 15, 2011

Wow! Fantastic! Very light and fluffy, great flavor! I followed amyetah's recipe changes and used honey instead of sugar, as well as used double oat bran instead of wheat germ (didn't have any). I also substituted 1 cup of rye flour for 1 cup of wheat flour just because I had a ton to get rid of. Halved the recipe just because I didn't know what I'd do with 4 loaves, but next time I'm goin' for the whole thing!

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Reviewer:

ehobbs

Reviewed: Nov. 21, 2010

beautiful color and texture, but didn't have much flavor

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Reviewer:

dixie

Reviewed: Jun. 5, 2009

You must understand I am not a novel bread maker, only a newbie. I have a bread machine but did not use it this time although I think it would work with half a batch. I tried this with minimal adjustments. It was actully very good. I will be making this again. By hand it was a lot of work, but my son (11 yrs) helped with it and loves to cook so together it was lots of fun. I wrapped the extra loaves and froze them. They thawed beautifully and tasted as fresh as the day they were baked. Everyone raved about it!! Thank you for the recipe.

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Reviewer:

Beth

Reviewed: Oct. 7, 2008

A great recipe! I give it 4 stars instead of 5 because I did change the recipe to some extent and because I felt like it needed salt (maybe because I used Kosher salt). When I make it again, I will double the salt. Here are the changes I made: I used oat bran instead of wheat germ on top of the oat bran already called for; I used honey instead of sugar; I also used much less white flour than called for. I actually ground up oats in my coffee grinder to make fresh oat flour and combined that with mostly whole wheat flour and a little white flour (I probably used less than 1/4 white flour ratio-wise). The resulting bread is so good! It's moist and soft and nutty and I know it has lots of fiber with all those oats, oat bran, oat flour and whole wheat flour. I can't wait to eat it this week!

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Reviewer:

amyetah

Reviewed: Oct. 5, 2008

Made this a few days ago and just now tried it. It's a bit dry, but I think that's the few days ago part (I meant to try it, really! But we had friends over and we ate out a couple of times!). It has a good flavor, and I made my friends try it. They thought it would go well with honey. It also goes well with jam. Thanks!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 11, 2008

Wonderful bread. Very moist inside and slightly crusty on the outside. I used applesauce instead of oil, and that worked out very well. Will definitely make again!

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Reviewer:

Jessica

Reviewed: Dec. 15, 2007

This bread was delicious - soft inside, and a nice thin crust. I used honey instead of molasses (didn't have any) and I would probably use more whole wheat or wheat germ next time. I think I used a bit more flour than the recipe called for, but perhaps it's the humidity in the tropics and rainy season in Guyana.

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Reviewer:

chennette

Cooking Level: Intermediate

Home Town: California, Couva-Tabaquite-Talparo, Trinidad And Tobago

Living In: Georgetown, Demerara-Mahaica, Guyana

Reviewed: Jun. 28, 2007

I made this bread yesterday, and it turned out so moist and delicious! It baked up high and made the whole house smell divine. Mmm. Nothing beats homemade bread.

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