Served this last night, along with pasta. This recipe is a keeper, good taste and texture, as well as the added health benefits of wheat germ and bran. I didn't have fresh parsley, so I used 1 tsp. of dried.
What a tasty loaf of bread! I made this just as written. It had a great aroma when it was baking, and was very tasty as toast this morning, slathered with butter. Can't wait for my lunchtime sammich! Thanks, Geema, this is a winner!
I made this quite a while ago and just realized I never reviewed it. This was pretty much a flop in my machine - didn't rise well and ended up crispy-cruncy around the edges and dense. The flavor was OK - but nothing extraordinary. Not a bad recipe as far as flavor goes but not anything I'll be making again.
I made this awhile ago and forgot to review it. This is a fabulous bread. I used dried parsley and garlic powder and I didn't have wheat bran so I just upped the amount of wheat germ. It turned out moist and very yummy! Thanks for sharing. :)
This bread did smell amazing, and taseted amazing too! My only concern is that it was a very heavy loaf. I also used dried parsley, and I didn't use the wheat bran because I didn't have any on hand. Maybe that's a reason it was so heavy, I don't know.
This is a great tasting bread. I served it last night with lamb stew. I used Garlic power instead or garlic cloves. A family favorite.
I made this bread to accompany potatoe soup. Everyone really liked it. The only thing different was I used dry granulated garlic,( It was faster) and thyme as well as parsley. Very good!