Reviewed: Apr. 16, 2012

This became an instant hit in my household. It's soft and fluffy, with the chewy wheat and seeds...so delicious. Will definitely be making this often.

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KHarley

Cooking Level: Expert

Reviewed: Apr. 6, 2012

Good bread but definately needs to be put into a sealed container or bag.

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skiermom

Reviewed: Mar. 1, 2012

I like it, the husband does not.

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riz

Living In: Chapin, South Carolina, USA

Reviewed: Feb. 18, 2012

My first homemade bread (with yeast) - great! I have a few kinks of my own to work out, but the recipe has lots of wiggle room for additions and flavouring, my boyfriend ate an entire loaf out of the oven.

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potamun

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Feb. 6, 2012

Oh my gosh! This bread is wonderful! Last time I made it it was gone efore I knew what happened! This time I didn't have cracked wheat so I used pumpkin seeda and let it rise one extra time, fabulous!! Soft and moist! Even my daughter who hate "stuff" in her bread loved it! Makes alot of bread, so I made rolls along with the loafs! Try this you will not be sorry! Thanks Dee Dee!

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carabrown3

Reviewed: Jan. 21, 2012

I am new to bread-making and this is the first time that I've had success with a yeast wheat bread! I substituted bulgar for the cracked wheat because I couldn't find it in the store. I scaled the recipe back to 40 servings and made one loaf by hand and the other in my bread machine. Both turned out lovely soft loaves with excellent chewy crusts. This is now my go-to bread recipe as it is perfect for breakfast toast and sandwiches. Will be making again and again.

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Anna

Reviewed: Jan. 21, 2012

This is a great recipe. I ground the flax and sunflower seeds since one of my children doesn't like "bits". I also used the food processer to knead. Mine is fairly small so I had to divide the dough into three parts. Each one got 30 seconds in the processor and a bit of extra flour to stop the sticking to the sides of the drum. I cooked half the batch as rolls (cut time to 20 minutes) and the rest as loafs.

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Sliss

Reviewed: Nov. 1, 2011

This is a great recipe. I made a few changes using ingredients I had on hand. I used Spelt flour instead of wheat flour, I used oatmeal and grounded it instead of cracked wheat and organic hard wheat instead of bread flour. I did have to add extra flour. I also had to divide the recipe in half. I made the full recipe just in 2 bowls and used my loaf pans yielding 4 loaves, the extra flour then equaled 1 cu in each bowl. It tasted great and I have made twice now. Just a caution using the spelt your dough will be moister you will have to kneed in flour to so it isn't so sticky. Also roll the dough in flour before putting in your bowl to rise. Enjoy

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Reviewer:

mamaskitchen

Reviewed: Oct. 23, 2011

Finally a bread that's not only healthy but also tastes great! I used a tablespoon of sesame seeds instead of cracked wheat. Adjusted the recipe to 20 servings and set bread machine to 1.5 lb loaf. Will definitely make again

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Reviewer:

irchik

Reviewed: Oct. 10, 2011

THE best bread I've ever made hands down! This will be the bread I always make in the future. Thank you so much for posting! It made 6 loaves if you're wondering.

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