Reviewed: Sep. 4, 2009

This tastes like sweat very dense, wheat bread.

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Mike

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Reviewed: Jan. 25, 2009

A dense, hearty grain bread. Don't skimp on the kneading time, it is vital for the texture of the finshed loaf. I kneaded mine longer than the directions called for (about 20min), since the dough was so sticky at the start. I didn't add any extra flour, just coated my hands a few times, and kneaded some more! Next time I make this, I will add more raisins, their flavor was very subtle.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 16, 2009

This is a very good, heavy bread. It makes great toast. We love it. I substituted 1 1/2 c of a flax/oatmeal mix for the rye flour. Very good, fiber rich.

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liza

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Reviewed: Jan. 13, 2009

Pretty good bread. I don't like rye so I used more wheat flour in place of the rye flour and it turned out good...just a little different from the breads I usually make.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Feb. 14, 2008

Compact, dense bread with plenty of grain flavor. Can be sliced thin! This is a "keeper" recipe!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jul. 17, 2007

My favorite bread, everyone I have served it to loves it.

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lsteve220

Cooking Level: Professional

Home Town: Dekalb, Illinois, USA

Living In: Fircrest, Washington, USA

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Reviewed: Jun. 21, 2006

I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, dense crumb. It kind of tastes like squaw bread but it definitely doesn't look like it (not as dark as I'm used to). Still gets 5 stars b/c it's good. I made it in the bread machine on the wheat setting, medium crust, 2# setting and it was a little dark. Next time I'll try the 1.5# setting and light crust.

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CYUMICKEY

Cooking Level: Expert

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Reviewed: May 27, 2006

This is my absolute favorite bread. A slice of this with some ice cold milk is a meal.

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faeriechef

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Durham, North Carolina, USA

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Reviewed: Sep. 13, 2005

YUM!! I made this recipe in my bread machine by cutting the ingredients in 1/2 and changing the order around slightly... now it's just about the only one that I make!

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Lauren*

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Reviewed: May 4, 2005

While this tastes really good toasted with a bit of applebutter or jelly on it, it's a really REALLY heavy, dense bread. If you're looking for something lighter, skip this one. But if you're looking for a sweet and tasty whole wheat type bread, give this a try.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Apr. 2, 2005

I was first given this bread as a gift basket item. My son who does not like dark or whole wheat breads just loved it and my friend used to make it for him. When we moved across country she gave the recipe to me. I have mad this recipe since then and everyone who tastes it just loves it. I don't think it is intended to rise to quite double since it is a slightly denser type bread. We just love it!!

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AMAGINE

Cooking Level: Expert

Home Town: Sparks, Nevada, USA

Living In: Mills River, North Carolina, USA

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Reviewed: Feb. 20, 2005

A good bread, worked fine in my bread machine (I always bake in oven though), But it wasn't the dark hearty bread like the ones served in restaurants or the squaw bread I buy at the market.

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MYKIDSMOM

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Reviewed: Oct. 5, 2004

Just ho-hum. There was not enough salt for the amount of bread that was made. It did not raise very much for me. I'll try other recipes.

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Joyce A.

Cooking Level: Expert

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Reviewed: Jun. 20, 2004

While this bread has wonderful flavor, I have made it twice with good and active yeast, but neither time has it risen properly. Since other reviewers don't seem to have had this problem, I'm not sure what I am doing wrong.

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HAVEMERCY1

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Reviewed: Mar. 21, 2004

I made half the recipe into 3 mini loaves (in tinfoil loaf pans). I used 1/4 c. ground flax + 1/2 c. whole wheat flour in place of 3/4 c. of all purpose flour (using just 1/2 c. of all purpose). I let the dough rise for well over 2 hours on the first rise and about 2 hours in the loaf pans for the second rise. The loaves rose well, and they taste terrific. I can taste the sweetness of the raisins and the honey, and the bread is really soft (but pretty dense). I really like this recipe, but I think it should be noted that the name is pretty offensive and should probably be changed.

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MACKALLEN

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Reviewed: Jan. 12, 2004

Delicious. I cut the recipe in half and made one large loaf instead of 2 round ones, and it was perfect.

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Mallory

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: New York, New York, USA

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Reviewed: Jul. 18, 2003

Excellent bread, Ive made it 3 times and people just rave about it. My favorite bread recipe!!

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KATHYABAD

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Reviewed: Nov. 22, 2001

My husband just loves this bread. He requests it all the time. actually had to buy a long slot toaster so he could fit a whole slice off the round loaf in at once. (cutting it in half didn't do it for him must be)

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Karlie

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Reviewed: Jun. 13, 2001

I found this bread to be one of the best I have ever made. It makes wonderful toast and mine sliced beautifully for sandwiches, contrary to what another rater said (she probably did not knead the dough enough, which will make it crumbly). I like to leave the raisins a little speckled in the bread - too much processing and they disappear. The sweetness causes the top to become a bit dark, but otherwise I love this bread! It slices well and makes wonderful toast.

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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 3, 2001

This bread is a very delicious dark bread. A little different recipe than some I have made, but fun to do.

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Shirley

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