Reviewed: Feb. 28, 2004

This bread is really good. I like the high fiber content. My only changes were: reduced white bread flour to 1 cup and added an extra 1/3 cup wheat flour. I also added about 1 1/2 tsp of vital gluten. The bread not only tastes great, it looks great, too! Thanks for a great, high fiber recipe!

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32 users found this review helpful

Reviewer:

TLAAD

Reviewed: Feb. 28, 2005

excellent! I added 2 tsps vital wheat gluten, and used the bread machine for the dough cycle and made rolls from the dough (let rise 45 minutes), absolutely amazing served with Honey! thank you so much for this recipe!

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21 users found this review helpful

Reviewer:

peep

Home Town: Los Angeles, California, USA

Reviewed: Apr. 20, 2009

Very yummy! I used wheat bran instead of oat bran and unsweetened applesauce instead of oil and it came out great. Also used all whole wheat pastry flour instead of whole wheat and all-purpose and ground flaxseed (not sure if that is any different from flax seed meal). It is a somewhat dense bread, but it melts in your mouth; it's not dry at all. I had it with soup the night I made it, and then the next morning I had it again as toast. Delicious! I will be making this one again. Thanks for the recipe!

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15 users found this review helpful

Reviewer:

400luv

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

healthy and moist. does not hold up well for making sandwiches but delicious eaten plain with maybe a little cheese on the side.

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4 users found this review helpful

Reviewer:

dirkslady

Living In: Pearl River, New York, USA

Reviewed: Oct. 14, 2003

Great taste! My bread machine doesn't work well, so I mixed the dough in my kitchen-aid mixer instead. It is very hearty and dense...and I may try to add a bit more sugar, and some gluten next time so it will rise a little higher...to use for sandwiches. This would also be terrific as mini-loaves baked free form (similar to what some of the steakhouse's serve). Tasted great toasted with honey, too. Thanks for sharing a really good and healthy bread recipe!

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20 users found this review helpful

Reviewer:

BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

Reviewed: Jul. 1, 2007

This was very good. I followed the ingredients exactly and it came out very good-very soft in the inside. The outside is alittle "hard" but not too bad. This bread tasted great with honey alone or with a chicken sandwich. Thanks!

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11 users found this review helpful

Reviewer:

Dannon

Reviewed: Jul. 12, 2012

I ignored the directions and made this start to finish in my breadmachine.(on whole wheat setting) Although I added 1 1/2 tsp vital gluten, it did not rise much. The top looks rough and the bread is very dense. It does need more salt and it doesn't have much flavor. I hope that it will make yummy toast!

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0 users found this review helpful

Reviewer:

Lori55

Cooking Level: Beginning

Reviewed: Jun. 1, 2006

Way too dry as is. Needed more gluten and about 3/4 cup more water.

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10 users found this review helpful

Reviewer:

chef

Reviewed: Sep. 8, 2011

This would make a good english muffin bread. It raised very little and think that gluten would have have helped it to raise rather than stay dense. Also felt it needed more salt. But it was still good toasted with a little butter and jam or honey.

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4 users found this review helpful