The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 2, 2002
This recipe was AWESOME. I grind my own grain so I used freshly ground wheat and cornmeal; and what I came up with was a moist and delicious loaf. Thanks!!!!!
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18 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 8, 2002
Very good texture! I love it toasted with cream cheese and cinnamon/sugar sprinkles1
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14 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 20, 2001
Yeah!! I finally found a wonderful and easy wheat bread. My husband and I loved it. Thanks
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23 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 1, 2001
This is the one I've looking for. It is super.
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13 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 17, 2000
The best flavor of any whole wheat bread I've made. My 13 year-old daughter had a piece this morning, plain bread with nothing on it, and asked if I would make it again. That's pretty high praise. Thanks!
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18 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 8, 2000
This is great bread, very moist. I enjoyed the corn meal crunchy crust but I usually make it without the corn meal and instead add more whole wheat. My kids especially love it this way for their peanut butter and jelly sandwiches. I feel great giving my kids such healthy bread!
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21 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 17, 2000
This recipe produces a great light textured wheat bread. The corn meal gives added goodness to texture and taste. I made a few minor substitutions such as using powdered buttermilk for regular powder milk, 2 cups of whole wheat flour plus 1 cup of bread flour. My only problem was I used 3 teaspoons of dry yeast which was too much with the bread flour.
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16 users found this review helpful

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