Reviewed: May 12, 2013

This was a yummy bread. I made a couple of substitutions based on what was on hand, but in essence I followed the recipe. Due to a couple of changes I had to make to yeast amounts for high altitude and baking in the oven it didn't rise as much as I would have liked. Not the fault of the recipe, but my adjustments. Next time I'll use a little more yeast, and, oh yes, there will be a next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommasangelbaby

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Mar. 24, 2013

Very wonderful bread, I am vegan and I added coconut oil verses butter, i also added pumkin seeds by mistake, thought I had sunflower seeds in my hand... but no old age I guess... however, what a lovely recipe. I personally didn't have a bread machine either and mixed it all up until combined, then let it rest for 8 minutes. Flop it out on to a lightly floured board and knead it for a few turns, sprinkle a little more flour and knead for a full 10 minutes (just think of that last guy that broke your heart and what you'd like to do to him; or lady if you're a fellow here) :) . Place in a bowl and cover tightly with plastic wrap and place in a warm place for an hour and a half. after rising punch down gently and shape into your loaf, mine was round. let rise one more time for at very least 30 minutes. then place the loaf on a stone or pan and heat your oven to 350. When the oven is heated now set the timer for 40 minutes. Yup... it's a little rising trick I found out by mistake one day. Works pretty good. GREAT BREAD!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rmcgrew2

Reviewed: Feb. 23, 2013

This was REALLY good. I'm making it tonight too and I will double the recipe. I threw in some flax meal along with the flax seeds and it didn't hurt the flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nasja1984

Cooking Level: Intermediate

Reviewed: Feb. 9, 2013

My first ever review of a recipe online, because this recipe is excellent - exactly as written. I don't know how it is possible to rate a posted recipe, after making numerous changes. Somewhat reminiscent of "Cobbs" quinoa bread. Soft and good texture inside, nice crust, and the lovely addition of the seeds and grains - for texture, flavour and health. First made the given quantity for 12 servings, and it was a little bit smallish. Second time, I made it in same breadmaker that does no more than 3 cups of flour, for 16 servings. For a while, I thought there was going to be overflow, but worked out fine. Did not change the ingredients or measurements as provided by adjustment, at all. At the same time made third loaf in another breadmaker that takes up to 4 cups of flour. Used adjusted recipe for 20 servings. Same ingredients, no change to the adjusted quantities. Another success. Now I am ready to experiment with maybe poppyseeds, chia seeds or hemp seeds. Might try to increase the proportion of whole wheat to white flour. Might play with olive oil, or coconut oil. Might play with honey or molasses. But only one change at a time!! Definitely a keeper recipe, that will be made often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

duona94

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Jan. 24, 2013

I've been looking for a bread like this for a long time. First of all - easy! The texture was great(definitely not fluff bread), it got a nice crust, tasted wonderful, utilized good fiber, seeds and grains. It's a nice small recipe for one or two meals and did I mention that it's easy enough to throw this recipe in the bread machine in the morning and have bread a few hours later or for the evening. Exactly what I was looking for. I will experiment with various seeds, nuts herbs and grains. Thanks Debbie! This is my new favorite thing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WENDYDARLING

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Reviewed: Jan. 19, 2013

This recipe is great. For my bread machine, I found that I needed to add more water. I package up pre-measured baggies of the sesame seeds, quinoa, flax, milk and millet an put in the freezer, so when I want to make a loaf, I just pull out a baggie to make the process faster. It makes THE BEST toast

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

homebound

Reviewed: Oct. 6, 2012

Tried this recipe today, bread sunk in the centre and didn't rise as much as it should have. I substituted the brown sugar with honey, should have reduced quantity according to previous reviews as the bread does turn out a tad too sweet. I also added a tablespoon of amaranth instead of the sesame, a handful of oats and used 2 cups wholemeal flour. So that could be the reason for not rising enough but oh well.. better luck to others!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vrushali

Reviewed: Aug. 5, 2012

I usually don't take the time to review recipes that have more than 50 reviews because people usually won't see them. This time I made an exception. This bread is review worthy. I hate reviews that modify the recipe so that you can't even identify the original recipe so I decided that I would make it as is, no modifications whatsoever. I'm so glad I did. This bread is amazing and it is now the go to for any bread that I want other than a default white loaf. Don't believe the hype about having to "modify" every recipe and just make it as it is. You'll love it.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Zane

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Jul. 30, 2012

had one heck of a time making it without a bread machine. heres the alterations: mix dry ingredients together in one bowl, warm(NOT HOT) water in another with yeast and sugar till dissolved. add yeast mix to dry slowly and knead(with hands is best) until just combined then turn onto floured surface and finish kneading till the texture is similar to your earlobe(lumps from seeds are okay). place in greased bowl, grease top of dough, and cover to let rise for 30 mins. punch down and roll out with rolling pin till about 1/2" thick and oblong, roll up tightly to release any extra gas bubbles and fold edges under. place in greased loaf pan(grease top again) for another 30 minutes. then bake at 350 for 40 minutes. the rolling out and tucking under ensure an even texture inside and a smooth, rounded crust. take out, let cool on rack, and enjoy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara Perales

Reviewed: Jul. 8, 2012

This is my go to recipe for wheat bread. I modify it to 16 servings, set the wheat cycle on my bread machine, then before it starts baking I take it out and put it in a loaf pan. Let it rise a bit more (or leave in the fridge over night) and bake in the oven. I just throw whatever extra seeds and grains I have on hand and it turns out great. I do make one change though-I use honey instead of brown sugar. I've tried it both ways and just prefer honey more.

Was this review helpful? [ YES ]
1 user found this review helpful