Reviewed: Apr. 16, 2012

So I don't like having to substitute, but had to thinking I had three cups buttermilk instead of two - was gonna make 3/4 recipe. Anyway, stuck with the 3/4 plan using 2c buttermilk & 1c Greek yogurt. Added sugar as listed since that yogurt is a bit cheesy (if you know what I mean. & if you don't, try it - you will. ;D) I thought it was okay. Kids thought it was "too brown." :D 'Wish they liked it. Oh, in one of the three miniloaves I made, I added a heaping eighth teaspoon cinnamon. It was just barely noticeable. 'More would've been fine. It's pretty dense, as expected.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Mar. 9, 2012

This is definitely an easy bread to make. I love that there's no yeast in it - makes it mighty quick to make. Personally, I love the sweetness of it, but if you're not into it you could easily cut down on the sugar to maybe 2/3 cup. Still, it's delicious!

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gehbienes

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Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Feb. 26, 2012

My only change was using Splenda in place of sugar. I have mixed feelings about this bread. It was incredibly quick and easy to throw together but it was far from my favorite. I took some to my mother and she thought it was really good. I'm sure it would complement some dishes, as it is very dense and hearty. I actually think it would taste pretty good using 100% all-purpose flour but that would take all the nutrition out of it.

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6MOUTHS

Cooking Level: Intermediate

Reviewed: Oct. 3, 2011

First time buying 100% whole wheat flour. I found this recipe on the side, but I cut in half,and I added splenda about 4 or 5 pks, I used Fat Free milk and I used 4 pks of Also Salt (salt subsitiute) Turn out great, not to sweet and not salty. I think next time I may just add 2 or 3 pks of splenda. Just because I don't care to much for sweet bread. I am glad to have to use regular salt.

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jhs5508

Reviewed: Sep. 29, 2011

Made this today for the first time and it is delicious. I did cut back on the sugar a bit and I was glad I did. I only made one loaf but will make another in a few days. I think i will make it a savory loaf then with some chives and other herbs mixed in.

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CYNDYHH

Cooking Level: Expert

Living In: Wichita, Kansas, USA

Reviewed: Jul. 18, 2011

Very similar to the Colonial Brown Bread on this site, which we preferred to this recipe. Taste is pretty much the same, except it seemed that this bread got moldy quicker than the Colonial recipe. Could just be the funky weather we've been having.

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Reviewer:

Patty

Reviewed: Jun. 16, 2011

I made this to get rid of some buttermilk that was leftover. A good dense bread. Quick to make. I cut back on the sugar because of reviews since I was making it to go with roasted chicken. Glad I did. I think this would be good in the morning, toasted.

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CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Apr. 16, 2011

I had about 1 cup whole wheat flour and used AP flour for the rest and used Stevia instead of sugar. This was EASY, quick, baked beautifully in 45 minutes and was wonderful! Nice and dense (great with the stew I cooked it to go with) but there was a lightness to it as well I loved the crust!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

Reviewed: Apr. 9, 2011

I made this bread this a.m. just to give it a try. So far half of one loaf is gone - I'm thinking it's a keeper. My kids and husband seem to really like it. I made it according to the recipe. I think raisins would be good in it, too.

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