I used Bob's Red Mill Cracked Wheat Hot Cereal and the exact amount of flour requested. Instead of butter I used fat free sour cream. I let the dough initially rise in a warm place for 30 minutes (instead of 10 minutes), and then an additional 45 minutes once in the loaf pan. The dough rose beautifully! The rosemary was a wonderful addition, I absolutely LOVED this bread and will definitely make it again!

Excellent recipe, I use bulger, add rasins, and nuts. Omit the rosemary and egg wash. This is definely a keeper.

This is a really tasty bread. I use a bread machine on the dough setting and for the final rise I put it the pan. I have made 3x. The first time it didn't rise very much and seemed WAY too wet. I used 1.5 c of WW Flour the second time and reduced the water to 1 1/3 cups. IT WAS PERFECT...the second loaf was the same. Go forth and bake!

Tasty bread.. very hearty. I ran out of butter, so had to sub canola oil at the last minute. Came out fine. Rose nicely. I had never used rapid rise yeast before. It worked great. This was a nice compliment to some chili

Like Donna, I had to add a lot more flour to get an elastic dough with this recipe. I added about 1/4C extra whole wheat flour and another 1/4C unbleached AP flour (estimated). I didn't get a lot of rise with the bread on the initial rest and I was a bit worried that the dough was too dry due to my additions. It rose beautifully in a cool oven (my kitchen is very drafty) and baked to a beautiful golden brown. My only real problem is that it honestly doesn't taste like anything at all. Maybe I forgot the salt? :(

Instead of using the cracked wheat,I used Bob's Red Mill 10 grain hot cereal.I really can't rate this according to the orginal recipe because I tried to make this more like a 10 grain bread.I had to use more flour than called for .I found that this was very dense and heavy.When I mixed this according to the recipe flour amounts, the mixture was very sticky.therefore I had to add more flour to be able to work with it.Mabe because I used the grains instead of the cracked wheat.If anyone tries out this recipe as I did,mabe you can experiment a little more than I did.I was afraid to keep adding more flour.I will try this recipe again using the cracked wheat to see if it makes a difference in the texture.Aside from not getting much rise,it had a wonderful taste.