Reviewed: May 19, 2012

I love this recipe, I've made it exactly, a couple of times now and the flavour and texture are great. I have trouble working out which of my assorted bread tins is the right combination for the amount of dough - but that's MY problem!! This does make a lot and freezes well.

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Reviewer:

purplebecca

Reviewed: Feb. 9, 2012

Really liked this bread! It rose so high that I had to remove th e other rack in the oven. Tastes good too! It has a smooth and soft texture. Very pleased!

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Reviewer:

kenphoe

Reviewed: Sep. 10, 2011

I'm crazy about the ingredients in this bread, but not the proportioning of them. Would recommend quadrupling flax seed, cooking oats, sunflower seeds and cracked wheat ... and doubling water, applesauce, honey, molasses and oil. Would also recommend oiling dough once placed in pan for final rise ... and sprinkling with flax seed, cooking oats, sunflower seeds and cracked wheat. Crust gets darker than desirable before bread finishes baking; covering dough with aluminum foil in late stages of baking would help.

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Reviewer:

Lori

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Edina, Minnesota, USA

Reviewed: May 24, 2011

I love this bread. It made 3 large loaves and they froze beautifully. I didn't have cracked wheat so I substituted quinoa and it was delicious.

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5 users found this review helpful

Reviewer:

shaunnawahine

Reviewed: May 2, 2011

I cut this in half for my Zo bread machine; it still kept rising over the top. Next time I'll cut it down to 9. Had a good taste & moist but we'll try again.

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Reviewer:

pmp

Reviewed: Apr. 13, 2011

Grandma! I knew you prolly posted your bread on here! Still is the most favorite bread I ever had, and even though I'm so many miles away I still think of home and your bread :) Now I have it with me :)

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5 users found this review helpful

Reviewer:

NavyGirl

Reviewed: Feb. 28, 2011

This was great. It is nice and fluffy. It smelled too much like molasses and I was worried that it would taste like it too, but this was quite tasty. Other than the smell, I couldnt taste the molasses at all. Its pretty sweet, but not over powering. The changes I made was, I used olive oil in place of the vegetable oil and did not put in the lemon juice because I didnt have any. Im not sure what difference it would make leaving that out. I liked it anyways. I filled 4 loaf pans. I recommend cutting this recipe in half.

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Reviewer:

darthotto

Reviewed: Jan. 23, 2011

This recipe is fantastic! I am just learning how to make bread (this is my second recipe) and it came out great! I used 6 cups of whole wheat flour and 3 cups of white flour, didn't use the sunflower seeds, and replaced the 3/4 cup of cracked wheat with flax seeds. It came out great but it made 3 large loaves so I get to share with my friends.

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6 users found this review helpful

Reviewer:

cooknstuff

Reviewed: Jan. 13, 2011

I think this bread is wonderful and tasty! I would recommend that you cut the recipe in half and use more flour when kneading it. I also use a third of maple syrup for the amount of honey and molasses, instead of the full amount for both, as it takes away the molasses flavor and makes it sweeter. I think I like to make rolls out of it better than making the bread loaf. You can make them bigger to make little sandwiches out them. Great taste!

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Reviewer:

Rosetender

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Fontana, California, USA

Reviewed: Mar. 16, 2010

What a great bread recipe! Like the submitter, I have a family member who is fighting cancer, and this bread fits perfectly into his diet. I made it pretty much as written, except I used home-canned pumpkin instead of applesauce, and cut the amount of honey and molasses in half. The only complaints I have about this recipe is that it could use a bit more salt, and that the dough was very sticky. I had to add at least half a cup of extra flour...but that might be because I used the pumpkin instead of applesauce. Other than that, this bread is absolutely delicious...even family members who turn their noses up at whole-grain breads were eating this and enjoying it! The texture is nice and soft, with all that wonderful graininess from the cracked wheat and sunflower seeds. The oatmeal gave it a lovely texture as well. I found that I needed WAY more than two loaf pans, because this made A LOT of dough. I used 1 9x5" loaf pan, one smaller loaf pan, and one long sandwich bread loaf pan, in addition to two 9" round pans that I used to make into pull-apart rolls. Thanks so much for sharing this awesome recipe! I'll be making it again!

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11 users found this review helpful