I love this recipe. For those of you that said it turned out too dense and that it called for too much flour, how much flour a bread recipe calls for is more like a guideline. Altitudes, climate, and even seasons will change how much you put in. I myself have varied a whole cup amount in the same location, but the season was different. After you've added the first 3 cups you want to add just half a cup at a time so it doesn't end up too dense. The less flour you add, the lighter/fluffier it will be. If it is still sticky but can stay in one piece if you hold it up, that's about where you want it. I just made it yesterday again but did half brown wheat and half white and my husband and I both liked it better. I always get compliments when I make this and have had several people ask me if I added gluten because it doesn't crumble and is very moist. I have found that most bread recipes are great right out of the oven but are crumbly and dry the next day, but this one stays good for about a week and a half before it starts to get a little dry. Love, love it :)
Was this review helpful?
1 user found this review helpful
I love this recipe. For those of you that said it turned out too dense and that it called for...