Love the recipe. I made it with water and canola oil. I added 1/4 cup extra water. Turned out wonder - crunchy exterior and soft doughy interior. Love, love, love!
Great recipe! Didn't change anything. This bread is a little on the sweet side but actually still works for some types of sandwiches. I've made it a few times already ... DH says it is outstanding :-)
I did change a lot so I won't have the most accurate rating. For the buttermilk I used 1 1/2 c skim milk and 1 1/2 T vinegar, let it sit for 5 min. I had some graham cracker crumbs, I added about 1/2 cup of that in place of some of the wheat flour. I just threw out the bigger pieces the sifter didn't get. I used 1/8 c honey and 1/8 c molasses. I also used 1/8 c applesauce and 1/8 vegetable oil. The bread is very good, especially with peanut butter.
It is very good, and it is a little on the sweet side. Very tasty! Only change I had to make was to use a little lemon to sour my milk as that is what I had on hand.
I made this today and the children deemed this recipe a keeper. It is sweeter than I expected but not overly sweet by any means. One child is yeast sensitive to flavorful bread options are always welcome. Thank you for posting this recipe.
This is a great tasty whole grain bread that is quick and easy to make. I used stone ground whole grain flour and Blackstrap molasses as the only changes. The Blackstrap has 7 times the calcium, 5 times the iron and twice the magnesium - with half the sodium and almost half the sugars and 15 percent fewer calories than plain molasses. This loaf makes one that is too cake-like to use for sandwiches, but perfect with a meal or just with butter. Thanks for sharing!
I needed a quick bread for dinner and this was perfect! Just a slight sweetness to it, which to us made it great. My husband went on and on about how good this bread was. My 3 year old loved it too. Nice dense texture. I'll be making this often. THANKS!