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Excellent multigrain bread, hearty and a bit sweet. Like Dj's Eagles, I increased the proportion of whole wheat and rye flour, and it still came out great. I made one 9x5-inch loaf and a dozen rolls (clover-shaped, in a muffin tin.) The rolls were done in about 20 minutes, and I brushed the tops with melted butter 5 minutes before they were done to encourage browning.

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Podkayne December 03, 2011

I made this with my bread machine. I followed the directions, except, I put the cornmeal/yeast mixture in my bread machine first. Then, I put my flours in. I also used 1 c. whole wheat flour. I set the bread machine on the dough cycle for a 2 lb. loaf. Once the machine stopped after mixing and kneading, I put the dough in the bowl and covered it. Then, I just followed the rest of the directions. It makes a perfectly textured loaf of bread. This is really a wheat bread recipe. The rye flour does not stand out but probably adds to the rustic texture.

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Scrivener1 April 12, 2010

I followed the recipe exactly, and this bread turned out absolutely amazing. Very flavorful, sweet, and a nice soft crumb with a firm crust. Fabulous!

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superlib September 10, 2009

I really like this bread. I doubled the recipe except I only used 2 tbsp. yeast. I used 2 cups of whole wheat. Next time I will try increasing the whole wheat flour some more and maybe add flax.

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Ty's Kitchen April 21, 2009

This is definetly a 5 "OH MY" recipe!!! I have made it 3 times now! I made it again yesterday but made 3 changes. I reduced the salt to 3/4 tablespoon, and increased the whole wheat flour to 1 cup and increased the rye flour to 1 cup. Awesome!! This recipe is as good as money!! Thank you very much!

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Dj's Eagles February 13, 2009
Pilgrim Bread