Reviewed: Apr. 13, 2012

Wonderful recipe, although I confess I tinkered with it some, which is par for the course when I do any baking. I did not have rye flour on hand, so in its place I used fresh, ground flax for a nice and nutty flavor, plus I used more WW flour. So here are my changes: 2 cups WW flour, 3 cups all-purpose flour, 3/4 cup ground flax and about 1/4 cup wheat germ (I was getting rid of some left overs). In place of 2 T sugar, I used honey, and did not pack the 1/2 cup brown sugar. It turned out great, and like a few others have commented, it's wonderful with peanut butter and honey!!

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Reviewer:

AuntieJen

Reviewed: Feb. 12, 2012

Absolutely delicious! We're making it again right now. Last time after forming the loaves we froze a loaf which came in handy when we ran out of bread.

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Reviewer:

Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Jan. 22, 2012

This is a wonderful bread! I mixed the 1/2 cup water (heated to just warm) with the yeast and 1 T. of the sugar. Let sit while I mixed the dry ingredients. Mixed with other ingredients as written in recipe. Probably added about another cup of all-purpose flour. Used my Kitchenaid Mixer to knead the bread. Loved the method of forming the bread. Really pretty when it was done. Also, this bread holds together very well while still being light and very tasty. Great for sandwiches or toast. Thanks for the recipe, Dorothy.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Jan. 17, 2012

My family LOVED this bread. I did not use rye, no white sugar, some molasses, and used mostly wheat flour. And I always use bread flour when using white. I think next time I will bake it at 350 for 30 minutes. The method of shaping the loaves was easier than the way I usually make it.

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Reviewer:

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

Reviewed: Jan. 8, 2012

Delicious! I used fat-free sour cream instead of oil and threw in a 1/4 cup of steel cut oats and it turned out amazing!

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Reviewer:

Bearette

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Swisher, Iowa, USA

Reviewed: Nov. 24, 2011

Delicious! I used a full cup rye flour and less all-purpose, I also skipped the white sugar and used only about 1/3 cup brown sugar. It was perfect, it rose huge and looks fantastic! We will be making this often!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Nov. 17, 2011

I made this bread for a potluck last week, using fast acting yeast but with the same rising times as the original recipe. I have had rave reviews! One person told me it was the best bread she had ever had. A friend texted me from another city to ask for the recipe, saying that a single guy she knew had been in town and been to the dinner and had the bread. He had asked her to get the recipe to make it for a dinner they were having.

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Reviewer:

eatwell

Reviewed: Nov. 3, 2011

I was looking for a multi-grain bread with all the "stuff" in it and while I can't find a good one already listed on AR, this recipe is a GREAT base for the additions! So, I did just that: added sunflower seeds, flax, wheat germ and oatmeal. Since I took the previous reviewers' suggestions to omit the sugar and use half molasses, half honey instead, the extra dry ingredients I added afforded a PERFECT consistency to balancing out that wetness. The recipe made (2) 12 inch loaves, which were done baking in 30 minutes. Oh, I also heated all the wet ingredients, including the sweet stuff, in the microwave together, and used shortening rather than oil. SO WONDERFUL. Served with "Swanson® Roasted Tomato and Barley Soup" but this bread would be perfect alongside any soup!

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Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

I think this is the first recipe I have ever reviewed but I HAD to for this one because it's fantastic! I followed the suggestion of one review I read and replaced the brown sugar with equal parts molasses and honey. I ended up using a bit more white flour too. I keep sneaking back into my kitchen to cut a slice and eat it with a thin layer of butter. SUCH a great recipe!!

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Reviewer:

Mirda

Cooking Level: Expert

Home Town: Hastings, Nebraska, USA

Reviewed: Feb. 1, 2011

I am making this bread tasty bread for the second time. Only thing I did different was added 1/2 cup rolled oats in place of 1/2 cup of the white flour. But I did have to add a little more white flour to kneed properly. I used my kitchen-aide for the mixing and kneeded it myself. It will go wonderfully with the minestrone soup I'm making for dinner on this blustery day...

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