Reviewed: Nov. 5, 2009

this was very good bread i wonder if the ration of whole wheat to white flour could be increased

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Penorcas

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Reviewed: Oct. 2, 2009

I made bread bowls for soup... it was amazing!

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Nicole

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Reviewed: Jul. 7, 2009

I made a half recipe of this hearty bread because I was low on flour. It turned out well, though did not take near as long to bake as specified. Be careful to keep a close eye so as not to over bake. I wish I had wrapped the bread right away to preserve the moisture. All in all a good basic recipe that I am sure to make again.

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Easy123

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jan. 30, 2009

This was so easy to make and to work with. My young daughter made the braided loaves with ease. I found the loaves did not need to bake even 30 minutes though. Just keep an eye on them so they don't get too crusty! It has a wonderfully soft texture.

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flygirl22

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Hagerstown, Maryland, USA

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Reviewed: Jul. 14, 2008

This was good, but not the best ww bread I've made. The flavor wasn't as good as I wanted, and it was a tiny bit dry.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 20, 2008

I didn't use all the flour the recipe calls for, there was about a cup left over. I also found that it was easier to put the mixing bowl over a pan of boiling water to heat the buttermilk and melt the butter, everything mixed better while warm, after mixing in a little bit of the flour mixture I took it off the heat and mixed in the rest of the flour off heat. Once the bread came out of the oven I wrapped it in foil for 20 minutes to keep the moisture in the bread. We made French Toast the next morning and it was wonderful! We also made sandwiches for lunches. All and all this was a great recipe and I will use this recipe again.

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Michelle

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Reviewed: Feb. 9, 2008

I'd give it ten stars if I could. This bread is so good and so easy to make. I wanted to make some whole wheat bread for a friend's 80 something mother - she was kind of craving it. This made two nice loaves a braid and several rolls. The mother "lurved" the bread and my friend even snuck a few slices. I took the braid to the office next day and 12 people managed to plow through a 12" loaf. I'm not a whole wheat fan but this bread has such incredible flavor, crumb, etc. I know I will make it again. Trish

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Trishinomaha

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 13, 2007

Enjoyed this recipe -- nice flavor and texture. It makes a very good basic bread, good for sandwiches or to complement a meal. I made 2 standard loaves, one braided loaf, and a dozen cloverleaf rolls from this recipe. Cut the recipe in half, or freeze half after baking, if your family can't use 4 loaves before they become stale.

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Becky

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 26, 2006

Delicious--this bread has a hearty, rich flavor and good crunch. I didn't have wheat germ and used ground flax seed instead. I used less salt because the butter was salted. The dough was easy to work with and I made two large loaves to use for sandwiches. I really like this recipe and will definitely make it again! Thanks Patricia!

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