Reviewed: Aug. 31, 2011

Pretty darn tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rabidchkn

Cooking Level: Intermediate

Reviewed: Oct. 12, 2010

try with molasses

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sazsprite

Reviewed: Oct. 5, 2010

If I could give this 10 stars, I would! The time it takes is definitely worth it. I always make a double batch so that I actually have some left for the next day. Add a little extra yeast to make it a bit fluffier - 1 tsp. (1 pkg yeast = about 1 tbsp active dry yeast). I make this into 4 round loaves (so 8 from a double batch) and cut crosses in the top. I also top them with oatmeal, steel cut or old fashioned, after I butter the top, before baking.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sassy-pants

Reviewed: Sep. 5, 2010

Very dense, and a bit sweet. I made 1/2 a recipe and baked it in a loaf pan instead of making a round loaf. It does make decent toast, but it is pretty dense so it's a bit chewy. Nice and flavorful though. I love whole grain breads, so this gets a thumbs up from me. Bf probably not so much, but his opinion will have to wait since I tried this one for breakfast (he wasn't up) and froze the remainder of the loaf for later. thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 5, 2010

Very tasty, Turned out good, nice dense bread

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gailleet

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Bangor, Maine, USA

Reviewed: Jan. 9, 2010

This is a pretty good bread. Next time I would bake at 350...the top got a bit too brown before the bread was done. The crumb wasn't as dark as I wanted. I might increase the raisins next time. You don't need 3 T of butter, just a tad brushed over the surface is fine.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Baking Nana

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Sep. 4, 2009

This tastes like sweat very dense, wheat bread.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mike

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

liza

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.

Was this review helpful? [ YES ]
2 users found this review helpful