Reviewed: Jul. 10, 2009

Crisp, crunchy and dense like biscotti but with less flavor! I like the seeds in the bread and on top along with the whole wheat and corn meal. Next time, I think I will add 2 T honey, and see if we like it better, although I like the idea of not even having a sweetener in the bread!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Apr. 27, 2005

Finally a wheat bread recipe that's not sweetened! This is as tasty as German breads, but mine was not as elastic. I did tweak it, using oats instead of cornmeal and flax seeds instead of sesame seeds, and I used all water rather than part milk (more in line with German recipes). Based on a previous review I doubled the salt, but that made it a bit too salty for my taste. Next time I would stick with 1 - 1 1/2 tsp. salt. It is still a very good old world-like bread.

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Reviewer:

CAYUGA2

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Reviewed: Feb. 8, 2004

I skipped the seeds, and I used coursely-ground cornmeal that I had let soak in the 3/4 c. milk. I added about 2 T. gluten to this as well. I let it rise twice, baked it in a 9x5 pan in a 350 oven, and it rose really well. It perhaps could use a bit more salt.

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Reviewer:

MACKALLEN

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Reviewed: Aug. 15, 2003

This recipe made a really dense loaf. Very yeasty. The combination of whole wheat and corn meal made a really neat texture and flavor. There is no sweetener in the recipe so it seemed to be missing a key flavor. Not bad, I think I'll tweak it a bit next time.

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