The reviewer gave this recipe 5 stars. This recipe averages a 3 star rating.
Photo by Can_It_Rachael
Reviewed: Apr. 22, 2009
After following other reviewers suggestions and adding ww flour this turned out to be a great bread! I used blackstrap molasses in place of the sugar. You can't beat the hearty flavor of this bread. This is the perfect bread to go with veggie soups and creamy chowders!
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Photo by Can_It_Rachael
Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3 star rating.
Photo by larkspur
Reviewed: Feb. 2, 2009
This bread is amazingly good, with a couple of changes! The recipe as written is not edible, but I added about 3 cups of whole wheat flour, and it tastes wonderful! The only changes I made was to add and extra 1/8 cup of oatmeal, because I didn't have any roasted pumpkin seeds; I also used 2 tbs. of honey instead of the 1/4 cup of brown sugar, and reduced the water to 1 1/2 cups. I also converted the recipe to make in the oven, because I don't have a bread machine. The loaf is very moist, and gets a wonderful flavor from all the seeds/grains. It is also very good for you, with such a variety of grains and no oil! I will definitely make this one again!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3 star rating.
Photo by Scotdog
Reviewed: Oct. 6, 2008
Thanks to the Recipe Exhange, I had a few friends help with this recipe. I was able to add 2 c whole wheat & about 3/4 c bread flour. Used 1 & 1/2 c water & was afraid it was really too much water. The bread worked beautifully. I did use a packet of fast rise & made mine on the rapid cycle (my machine only seems to work on that cycle). Also another T of glueten. You really have to get used to wheat bread. It is harder & denser, but good for you! I love all the crunch in this.
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30 users found this review helpful

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Photo by Scotdog

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3 star rating.
Reviewed: Oct. 6, 2008
The ingredients in this recipe exactly match the submission.
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Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3 star rating.
Reviewed: Jun. 9, 2008
I usually don't ignore other ratings...mistake #1. It sounded good enough but totally lacked body, flavor and everything else...sorry..
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 3 star rating.
Reviewed: Jan. 10, 2008
Lesson learned!! Read the reviews first. The author left out the flour ingredients. Imagine my frustration when I used this for my first time bread and found that I had wasted a lot of time, energy and ingredients.
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The reviewer gave this recipe 4 stars. This recipe averages a 3 star rating.
Reviewed: Jan. 6, 2008
It definitely was missing a few ingredients.......I added 2 c whole wheat flour and 1 c bread flour, plus 3T olive oil. It turned out great!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3 star rating.
Reviewed: Jan. 1, 2008
I haven't finished the bread yet, but it seems like it needs to have some kind of flour in it. I added 2.5 cups of wheat flour to the recipe and I hope it turns out!
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Photo by Lindsay Littlejohn

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