I liked the taste and variety of grains added to this bread but found that there wasn't enough flour in the mix. I made as directed but during baking the centre fell in. I should have used my instinct and added more flour. I am making this again today and have added an additional 1/3 cup of flour and 2 Tbsp of instant milk powder. So we will see if I get the results I am after.
Excellent texture. Crunchy outside yet soft and moist inside. I used sesame seeds and added quinoa, great taste! (All in BM)
Great bread! It's very tasty, and versatile, as I found out when I realized that I didn't have sunflower seeds! In the photo on the left, I made the recipe as is, using white flour (ok, half white, half nutriblend, which looks and tastes like white and can be used in place of white, but has more nutritional value and fibre.) In the photo on the right, I used half nutriblend and half whole wheat, substituing 1/8 cup white sesame seeds and 1/8 cup black sesame seeds in place of the sunflower seeds. The one on the right didn't rise as much, likely due to the heavier wheat flour. I will most definately add this to my rotation of favourite grain breads! Yummmm! Made for Spring '09 PAC.
I've made this twice now, definitely a very tasty bread! The first time I used the ABM to mix the dough, and then baked it in a loaf pan, the second time I made it completely in the ABM. I had sunflower seeds but no flax seeds, so subbed some linseed and white sesame seeds. A good loaf, wonderful with salad fillings! Made for PAC Spring 2009