Reviewed: Apr. 18, 2006

My first attempt at this recipe left me with a sunken top bread so I tried again and used less water--about 1 C and 2 Tbs. I had to add just a little flour so next time I'll try 1 C. 1 Tbs, but the flavor was excellent and made the house smell wonderful. I used the Kashi 7 grain medley pilaf (the whole grain). Excellent crunchy bread.

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Lindsey J

Cooking Level: Expert

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Reviewed: Apr. 5, 2006

I love this recipe! What's more, so did my family! I generally make 100 % whole wheat bread but I didn't have enough flour for my recipe. So, I made this recipe and it was AWESOME! The texture of it was a great medium weight bread. I have a 2lb. machine and it rose just fine. I made a few adjustments. I love to use olive oil instead of veggie oil. I added about 1 1/2 - 2 T more honey than it called for. I also used 1 c. of whole wheat pastry flour and only 1 1/2 c. of bread flour. I chose Bob's Red Mill 10 grain cereal blend and it came out fabulous. I don't know about the other reviews and the complications they experienced. I had no trouble! Thanks for the yummy recipe! Will make again and again! :)

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KUHLMANIA

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Reviewed: Mar. 26, 2006

The texture of this was great, but it really doesn't have alot of flavour. I don't have a bread machine, so I just made it by hand, and formed it into 2 loafs. It's ok if there is butter, or jam on it, but in all honesty, I am a little dissapointed with it. I had expected more. Sorry :(

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 8, 2006

I've been looking for a 7 grain bread recipe. I'm not sure about this one. I made this recipe exactly as written and the top "sunk" in and the texture was spongy. Too much water or too much yeast?

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JCDLADYHAWK

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Reviewed: Jan. 21, 2006

This recipe made way too much dough to bake in my 2 lb bread machine. I used the dough to make 18 good size rolls, and placed them fairly close together on a cookie sheet to rise so they would be "soft sided". They turned out great! The cereal lends a nice crunch to the finished product, but the bread is still nice and light. This seems to be a very versatile recipe and next time I may actually make it into an loaf.

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LUSKI

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Reviewed: Jan. 13, 2006

This is an excellent bread which combines high fiber with a medium-weight bread. I found this bread perfect for sandwiches (not too heavy)! I put it in a large ziploc bag steaming hot to soften the crust. As for the recipe, I think it might have too much yeast. I used the 1.5 lb and whole wheat settings, and the bread rose too high - I had to "deflate" it a little with a toothpick in the middle of the second rise and immediately bake. 1 tbsp of yeast is equal to 3 tsp which just seems like too much for even a 2 lb loaf, let alone this recipe. Next time I plan to cut the yeast down to 2 tsp. I think I'll also soak the grains next time, as I'm not as fond of having a crunch in my bread - but this is just a personal preference.

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scientific mom

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 9, 2006

Very good. I used brown sugar instead of honey. And I used a whole grain cold cereal with dates, raisins, etc. in it. Turned out yummy. Thanks!

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 8, 2005

I made the mistake of adding the cereal to the water, and the cereal absorbed the water making the dough sort of dry. I then added 1T of water and it was too wet, so had to add a little bit more flour. Because of this or maybe not, it was too big for my machine. It was worth it though, the best bread machine bread I've ever had! Next time I'll put the cereal on top of the flour.

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JTSMOM

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Reviewed: Sep. 21, 2005

The first recipe I've used with my bread machine that didn't come with it and I'm in love. I was hesitant about putting honey instead of sugar because in my exeperience it really changes the taste and don't like it, but I figured I'd give it a go one more time...you can't taste the honey at all. It's soft and light in the middle, the crust isn't too dark or hard. I used 12 grain cereal mix (the kind you cook), turned out great. Will make again and again, it's better than store bought!

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T-LYNN

Cooking Level: Expert

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Reviewed: Jul. 10, 2005

I don't buy a lot of cereal and was a bit confused when I discovered that 7-grain cereal comes in both hot and cold varieties. Judging by the flour:liquid ration I took a chance on hot cereal. Bingo! I've used this a number of times as is, but I've also made cinnamon/raisin rolls out of it and they turned out delicious.

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CAROLZOZS

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Reviewed: May 31, 2005

I Loved this recipe!! I have tried several bread machine recipes and this was the best so far! The loaf was big, not too hard and the texture was perfect! I used 12 grain cereal instead of 7 and it turned out great. I will use this again and again for sure.

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ALLIEBUBA

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Reviewed: May 14, 2005

Nice and tasty!

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KNICK21PT3

Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada

Living In: Gays River, Nova Scotia, Canada

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Reviewed: Mar. 24, 2005

I added a tablespoon of gluten; the loaf was tall and not heavy. Next time I make this, I wlll try less salt: it tasted a bit too salty for me. The bread sliced nicely. I liked it toasted (athough I had to toast the slice, turn it upside down and re-toast it, because it was so tall): the millet in the grain mix I used annoyed me, but disappeared into the crunch of toast.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2005

I love this bread. It's very tasty. I use Kashi 7 grain cereal (the granola type). I make it every week and if I forget my boyfriend reminds me. It always turns out perfect. Thank you Pat!

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Lorie Eileen

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Reviewed: Sep. 17, 2004

This recipe is awesome! I use my KitchenAid instead of the breadmaker to do all the mixing. Then I let it rise, and bake it in the oven.

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H_LANE

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Reviewed: Aug. 11, 2004

It wasn't until after I put the ingredients in my bread machine and set my timer that I realized that this was a 2lb loaf recipe and my machine is only a 1 1/2lb! So I set it on the dough setting and when it was done I had to put the dough in the fridge overnight. Then I finished it off in the oven the next evening. I set it at 375 degrees for 30 min, but it was not enough because even though it looked done, the middle was still a bit doughy. I had to wrap it in tinfoil and put it in for another 10 mins. Aside from that, it tasted really good fresh out of the oven but I wasn't crazy about the toast it made the next day. It stayed soft and didn't get very browned and crisp. I think next time I'm going to scale the recipe to 12 servings and try it again in my bread machine to see if it will be any different.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 19, 2004

very tasty! I'll probably add a little wheat gluten next time to see if will come out a little less dense, but even if it doesn't, this recipe is a keeper!

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Moxie

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 6, 2003

This is my first "non box" bread machine recipe, and it came out just great. Will make this one again.

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JAMIMOM

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Reviewed: May 22, 2003

I used Kashi Puffed 7-grain cereal in this recipe. My bread caved in a bit at the top but I don't care about aesthetics when I'm just serving the family. I was impressed with the taste and texture. Gave this 4 stars as I still prefer Brownberry's 7-grain loaf.

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Z

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Reviewed: Dec. 9, 2002

This recipe is wonderful. I let my bread machine do the work thru the second rise then formed a loaf and baked it for 40 minutes at 375 degrees in my oven. The texture and taste are excellent. My family couldn't stop eating it.....

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MAGGIE MCGUIRE

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