Reviewed: Jan. 27, 2011

AMAZING! I followed the recipe exactly and it turned out perfect. So moist, just a touch of sweet. I will be making this again and again.

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21 users found this review helpful

Reviewer:

TRUMANMEG

Cooking Level: Beginning

Home Town: Elburn, Illinois, USA

Living In: Arlington Heights, Illinois, USA

Reviewed: Jan. 25, 2011

I had some leftover buttermilk and was looking up recipes to use it in and whole wheat flour. I wasn't sure with the list of ingredients or the fact that it had no yeast, etc. But, it tasted like a mix between pumpernickel and beer bread, and it had a pretty good texture. Mine baked in about 50 minutes. It tasted best though, when it came out of the oven warm, with margarine or butter. I wouldn't call this an everyday kind of bread, as it has such a strong and distinct taste, but it tasted fine for the evening with our meal.

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8 users found this review helpful

Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 18, 2011

Made as directed. Great healthy, hearty bread. Surprisingly moist and tasty. Ate it with soup, but it's also really good toasted with jam.

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3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 3, 2011

My family loves this brown bread as is. After making the recipe as written I did get creative. I found that using 1/2 cup rye flour for part of the whole wheat flour works well. I also add 1/2 cup ground flax seed for part of the all-purpose flour. Easy recipe without the steaming required for most brown breads.

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3 users found this review helpful

Reviewer:

TeeJay

Reviewed: Dec. 21, 2010

very easy to make and turned out even better than I thought it would - sweet, moist and dense. Try it with some apple butter spread on top.

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5 users found this review helpful

Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Dec. 8, 2010

A very fine tasting bread. I added 3/4 cup of raisins and it made even better

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5 users found this review helpful

Reviewer:

mini14gb

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Missoula, Montana, USA

Reviewed: Oct. 4, 2010

Wonderful! Change nothing, this recipe is perfect except add 2/3 c raisins soaked in 1/4 c apple juice for 15-30 minutes. :)

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22 users found this review helpful

Reviewer:

SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Halifax, Massachusetts, USA

Reviewed: Sep. 21, 2010

Moist, flavorful, and easy. I wouldn't change a thing. Served with a white chilli and it was perfect.

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3 users found this review helpful

Reviewer:

Kyle's Alicia

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: San Francisco, California, USA

Reviewed: Aug. 30, 2010

This is a pretty good recipe. The only change I may make next time is to either do 1 1/2 cups each of the whole wheat and unbleached flour, or do 2 cups unbleached and 1 cup whole wheat as suggested by another reviewer. Thank you for a yummy recipe! :)

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5 users found this review helpful

Reviewer:

musicaldragon

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Aug. 2, 2010

very good. rises to two - three times the volume and is lighter than expected. I used Splenda brown sugar (so used 1/2 the volume) and it was a little sweet for me. Next time I'll reduce. Also, the cooking time was too much. After 30 minutes I reduced the temp to 325 and covered with foil to prevent over-browning. It was done after 45 minutes

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2 users found this review helpful