- Most Helpful
- Highest Rating
Made this to go with soup for a friend and myself. We both thought it was very, very good. Good texture, excellent honey flavor, went very well with our vegetable barley soup. Very easy to mix up. Will definitely make this again. Thanks so much for posting.
What a great recipe--this bread is fantastic!! The whole grain flavor (and scent) is just delicious; it's easy to make; the finished loaf is beautiful (like something from a bakery); and it's even good for you! I made a few changes (out of necessity): I used 1 cup of whole wheat flour and 1 1/3 cups of whole wheat pastry flour (we didn't have any A/P flour), replaced the baking powder with a sodium-free variety--and reduced the salt to 1 teaspoon (to lower the sodium a bit), used light sour cream (we didn't have any plain yogurt), and subbed light olive oil for the canola oil (which we also didn't have)...and it came out fine anyway! This recipe is definitely a keeper--I can hardly wait to make it again! Thank you Mrs Goodall!!
I am highly impressed with this recipe! It was so easy to make, simple to put together, and it turned out very 'bread' like, even though it didn't have yeast. I will definitely be making this again and will add it to my regular repertoire. I love making bread but don't always have the time to make yeast breads and this recipe has made it possible to me to make bread on a regular basis again! The only sub I made was to use apple sauce in place of the oil and it turned out fine. Thanks!
Well, Mrs Goodall, you've posted a winner here! It certainly is quick, moist and so healthy! Plus, it makes a beautiful, impressive loaf just to look at! I'm used to quick breads being sweet, but this has a refreshingly flavorful grainy taste. I will be enjoying this many times! Thank you! MERP'd for My 3 Chefs '08.