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We enjoyed this. I did use 2 cups whole wheat flour instead of 1 whole wheat and 1 all-purpose. I also used buttermilk instead of the lemon juice & milk. Mine baked in 35 minutes and sliced easily. Thanks.
I guess ovens vary! I cooked it just 35 minutes, and it turned out great. Nice, chewy crust and dense but moist inside, just the way I like it. Great with soup. Will try toasting a slice tomorrow. Don't skip the sesame seed ( I used black), they give it an extra layer of flavor! Thanks for posting this, Paula!
I too had to cook it much longer. More like 50 minutes. And dh thought it smelled bad while cooking. But the result was a thick, chewy, tasty loaf of bread that was wonderful with soup. Not a pretty bread. Think of it as "rustic"! One that you pull hunks off of instead of cutting into pretty slices. But great dunked into soup.
Gosh, I was really hoping to like this, but it didn't go over well with me or the man. It was pretty dense and I had to cook it an extra 15 minutes or so. Sorry Paula :(