I LOVE THIS BREAD....I did make some changes though. I used DARK rye bread flour, very dark honey (instead of the molasses) and boosted the brown sugar to 4 Tablespoons (instead of 2 Tablespoons). I also used 1/2 butter, 1/2 oil to make up the 1/4 cup. I used a chocolate coffee that I brewed, which does not overwhelm by any means. I made one large loaf by using a springform pan which another reviewer had suggested. This does make a gorgeous looking loaf that way. I put the springform pan on a cookie sheet, so as not to burn the bottom of the loaf. I sprayed the loaf with water and sprinkled the oats on top just before putting in oven to bake. I did let it rise for at least an hour before baking it too. It baked up perfect in the 35 minutes at 375 degrees. P.S. Now I'm having a hard time keeping my husband away from it!!!
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I LOVE THIS BREAD....I did make some changes though. I used DARK rye bread flour, very dark...