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Added November 20, 2002 | Recipe #47083
Showing 1-4 of 4
on December 08, 2002
This bread was a life-saver today because what I really needed was a bread with no milk or butter in it because mine went bad in a long power outage and I haven't gotten myself fully restocked. The bread tastes great too. The only alteration I made was that I have a mix of sunflower seeds, sesame seeds, flax seeds, poppy seeds, oats and wheat berries that I have on hand and I used some of that rather than just the seeds you suggested. Very tasty!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 18, 2008
I used 1 cup each of the flour. didn't have sesame seeds, I added some sunflower seeds instead. I removed after kneading cycle and shaped and baked in oven after it rose again.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 25, 2007
Soft on the inside with a crunchy crust. As I wanted more of a wholewheat bread, I used only a 1/2 cup of bread flour and 1 1/2 cups of ww bread flour. You didn't specify what oil to use so I used half veggie oil and half sesame oil and didn't have flax seeds, so used sunflower and pumpkin seeds along with the sesame and poppy. I also baked it in the oven as I don't like the square shape of my bread machine pan. I baked it in a loaf pan at 200C/400F for 25 minutes. Thanks!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 20, 2005
Serving Size: 1 (528 g)
Servings Per Recipe: 1