This recipe was great with a couple of modifications. I used ground flax instead of the wheat germ, 2 tablespoons of honey, and 3/4 cup water. For the whole wheat flour I used 1/2 spring wheat and 1/2 hard white wheat, both of were freshly ground from whole grains. I used one teaspoon of instant yeast and let the dough ferment overnight in the refrigerator to activate the phytase enzyme in order to break down phytic acid and release the nutrients of the whole grain. A couple hours before baking, I removed the dough from the frig so it would warm up before I rolled it out. It was a little sticky. So I oiled the rolling pin to roll it out. I used this dough for calzones and it was great. Crisp on the outside and soft and chewy on the inside.

Reviewed On: Nov. 18, 2011

This is the best cornbread I've had in a long time. I had been using the recipe on the Quaker Corn Meal can, and the cornbread was too dry for me. So my husband ate them. My buttermilk had spoiled, so I decided on this recipe because it didn't require buttermilk. I made it per the recipe except for a couple of modifications. I had only 1/4 cup of corn meal left in the can after I measured the 1 cup. So I poured it in. I also add 1/4 cup of honey and 1/2 cup of sugar as suggested by other reviewers, and used 1 tsp of baking powder, and omitted the baking soda. This recipe is a keeper. The extra corn meal add a little texture which I like. The corn bread is also moist, sweet, and light.

Reviewed On: Aug. 9, 2009

I have always used moist cooking for tougher cuts of meat. I came across this recipe in searching for a different way to cook an eye of round roast, and decided to try it tonight because of the positive review. I made a 1 1/2 pound roast because there are only two of us. I injected it with an herb and garlic injectible marinade and seasoned it with Kansas City Style steak seasoning, Canadian steak seasoning, garlic salt, and a little Cajun seasoning. With the seasonings, I used, it looked pepper crusted. I preheated the oven to 500, turned it down to 475 and cooked the roast for 14 minutes on a cast iron roasting pan. I wasn't sure how long my oven would hold heat, so I reduced the temperature to 180 degrees and cooked the roast for 2 1/2 hours. The roast turned out absolutely wonderful. It was full of flavor and very tender, not to mention so easy to prepare. I'm looking forward to trying this cooking method for the next london broil I make.

Reviewed On: Nov. 16, 2008