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Reviewed: Sep. 27, 2008

Delicious, healthy bread. I braided one of the loaves into a challah and brought it to a vegetarian Shabbat dinner.

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Minnie K

	Cooking Level: Beginning Home Town: Ra'anana, Mehoz Tel-Aviv, Israel
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Reviewed: May 20, 2008

I had been looking for this type of recipe. I loved it but substitued some oatmeal for some of the wheat flour and some honey for white sugar. Tastes like Longhorns bread to me.

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I love this bread but I did make a few changes to this recipe. Instead of using 1/2 cup of brown sugar try using 1/4 cup of honey and 1/4 cup of molasses, this does give it a more rustic flavor. I did not use the white sugar at all. I mixed the liquid ingredients with the milk when I heated it. Also I always use lard when I bake bread so I substuted lard for the oil. I also added this to the milk mixture and it melted while I heated the milk mixture. For those of you that like Flax Seed try adding 2 tablespoons to the bread, it was wonderful. Just remember you will have to add a bit more white flour to the bread because of the honey and molasses.

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luv2bakebread


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Reviewed: Feb. 25, 2008

Love it..Love it!! Didn't change a thing. I love this bread toasted with peanut butter..so good!! It is a little on the sweet side so if you don't like sweet bread..cut back on the sugar a little.

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gina brown

	Cooking Level: Expert Living In: Adrian, Michigan, USA
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Reviewed: Feb. 2, 2008

I really like this bread. I scaled it down for just one loaf so I could try it, and used my bread machine to make the dough. I almost didn't braid the bread but then decided to go ahead and do it that way. I brushed it with some egg to make it golden brown on top. It came out looking very good. It's a nice presentation and a bit sweet. I might tone down the sweetness next time by adding less sugar and play around a little bit with add ins, as I'd like it to be a bit more whole grain, but I think it is a wonderful bread. I didn't really taste the whole wheat or the rye flour in the bread.

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Dec. 9, 2007

This is a very nice bread, just a little bit sweet and without too noticeable rye flavor for our tastes. I will very likely make this again. Thanks for the recipe.

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Aaron


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Reviewed: Nov. 4, 2006

Very good recipe - twisting the dough together after the first rise gives the loaves as much visual appeal as the flavor.

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Jeff Wainright

	Cooking Level: Expert Home Town: Denver, Colorado, USA Living In: Columbia, Missouri, USA
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Rustic Multi-Grain Bread

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