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Showing 1-5 of 5
on December 31, 2011
This makes the most amazing bread! I have modified the recipe to use olive oil instead of butter, omit the sunflower seeds, and use my stand mixer with dough hook. I found I needed a bit more flour because the dough was too soft; knead with the dough hook until dough leaves the sides of the bowl, about 6-10 min. Let rise in a bowl sprayed with Pam, covered about 45 min. Deflate and form in a loaf and let rise, covered for another 45 min. Bake 40-45 min. @ 350, tenting with foil after 20 min. to prevent over-browning. Delish! p.s. Buy the cracked wheat from MySpiceSage.compeople 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 October 21, 2010
This recipe is great! I made it twice--the first time with sunflower seeds as mini loaves and the second time without as a regular loaf. I preferred it without the sunflower seeds. I also prefer to use the bread machine on the dough cycle and then make the bread in a bread pan in the oven because I don't like the shape of bread machine dough, but that's just my preference. If you want to do that--the recipe makes 5 mini loaves (350 degrees for 20 minutes) or 1 big loaf (350 degrees for 45 minutes). I live at a high altitude, over 7,000 feet, and this recipe turned out great!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 February 27, 2009
By Diana #2
on October 17, 2008
I am so very pleased with the way this has turned out. I don't have a machine, but Donna in the Bread Forum guided me through doing it be hand. I'm not too familiar with the machines, but I don't see how you could possibly get this much bread out of one. This sucker measures 14 x 8 and is about 4 inches high. What amazing bread it is too. I used multi-grain in place of the whole wheat, all the salt, and salted sunflowers. Couldn't be more perfect. I mixed in all but 1/2 cup of the flour, then used the last bit as I was kneading. It was still slightly sticky (Donna said that would be okay). I will definately be making this one again. Thanks M&M for posting, and Donna M for the guidance.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 04, 2008
I made a couple changes. I used canola oil instead of butter. My sunflower seeds were salted so I cut the salt down to 1 teaspoon. I thought 1 tablespoon of yeast sounded like a lot for a 1 1/2 pound loaf so I only used 2 1/4 teaspoons. I didn't use bread flour as our regular Canadian flour is equivalent to American bread flour. It rose up fine. I notice you live in Ontario. I found 1/2 cup of sunflower seeds was too much. 1/4 cup would have been enough. I do like the boiled cracked wheat, it was much nicer than using it raw. Thanks M&M for posting this recipe.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
Serving Size: 1 (744 g)
Servings Per Recipe: 1
The following items or measurements are not included: