recipe reviews for:

Multigrain Seeded Bread

“Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.”

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Reviewed: May 3, 2012

I was very much looking forward to making this bread, because I love seeded breads. This particular recipe makes a very course, dense, bland, fairly dry bread. While others might like that, I much prefer many other recipes for this type of bread that have more moisture and elasticity. While we won't be making it again, if you do make it, don't worry about how gooey and viscous the dough is (others have commented on their concerns about this). Adding more flour would make it far too stiff to eat (it already leans in that direction). If you let it stay gooey, it bakes fine. I used a bread machine, and at first it appeared to be gooing up the bread pan without any hope of adhering as a loaf, but then it balled right up.

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julietdavis

Living In: Saint Petersburg, Florida, USA

Reviewed: Apr. 21, 2012

I was quite disappointed in the final product. While it tasted marvelous, it hardly rose at all. Therefore, I have a small, quite dense loaf that tastes really good. Can't have it all, I guess! I give it 5 stars for taste but onloy 3 for appearance - average of 4.

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Judi

Reviewed: Sep. 18, 2011

Turned out really well in the breadmaker. I am diabetic and can't get wholewheat bread/flour where I live so make my own - used flaxseeds instead of sesame seeds. Used only ¼ cup regular flour and made up half a cup with stuff I had in the cupboard - soy flour, oat bran and wheat germ. Can cut into very thin slices & freezes well.

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BevTZN

Reviewed: Jul. 20, 2011

Can go easier on the seeds

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Ginny

Reviewed: May 13, 2011

good recipe, everyone in the house enjoyed the bread. as for the problem that fussylittlechef encountered, that is part of the nature of flour. all flour is different, one bag of your average unbleached will vary from the next. flour measurements are approximations, you have to judge the consistency of the dough, to sticky add more flour to dry add more water. if you've ever made more than a few loaves of bread you should know this.

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zstev1978

Reviewed: Feb. 15, 2011

We really did not like the flavor of this bread. However, my friend did, and asked for the recipe. It baked well and came out as pictured.

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BONF

Reviewed: Oct. 4, 2010

I added 2 tablespoons of flax seeds too. I love this bread, Teroula

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Reviewer:

teroula

Reviewed: Oct. 20, 2009

Loved this bread. Will add a little more salt next time. Also used egg white wash on top of loaf, instead of milk and seeds adhered perfectly. Delicious! My diabetic husband loved it. I'll make this often.

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6 users found this review helpful

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georgiabee

Home Town: Auburn, Alabama, USA

Reviewed: Mar. 13, 2009

I wanted to make two loaves so doubled everything but ACK! forgot to add double the yeast. The loaves turned out OK but slightly more dense than typical bread. I added 4 tbsp of pine nuts to mine. The house smelled wonderful after i finished baking!

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Big Fella

Home Town: Barnhart, Missouri, USA

Reviewed: Feb. 2, 2007

I used flax seeds instead of sesame seeds and this recipe is a keeper! I also poured about 1/4 cup of boiling water over the nut & oats mix to moisten them. I let them soak up the water while the bread was rising. This made the bread nice and moist.

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20 users found this review helpful