By CaramelPie on February 08, 2008
"I found this recipe in an old Taste of Home magazine. It was submitted by Ruth Andrewson. I have some aunts that LOVE this bread. It calls for bread flour, but I use 100% whole wheat with great results."
Serving Size: 1 (118 g)
Servings Per Recipe: 6
"I rarely leave reviews - but this bread MADE me! I've cooked DOZENS of whole wheat bread machine recipes, but this is hands down THE BEST one I've ever made! Love baking with molasses since it's the only sweetener that has an actual "benefit" (iron). THANK YOU for the recipe!!! :)"
"This bread was amazing!!! I wasn't to sure of it when I smelled it after and when it was baking, but WOW!!!! The taste is not too sweet but it's just enough. I used regular white flour and it turned out great!!! Thank you for sharing such a great recipe :)"
"Delicious! I didn't have a packet of yeast, so I measured 1/4 oz based on my little measuring shot glass which equaled 1.5 tsp. I think I should have used more so next time I'll try 2 tsp. Nevertheless, this was a sweet, delicious dark bread. I will definately be making this again! Thanks!"
"This was great bread-and very easy to make! I usually don't try recipes that have not been rated before, (because I like to see if others had problems first,) but I was looking for something different to make in my bread maker; this was the first recipe that popped up and it looked really good. I used the whole wheat flour, which really turned out nice, and I only had 1/4 cup of molasses left, so I added dark corn syrup for the other 1/4 cup. The thing I really like is that this is a nice, substantial bread, but some wheat breads are sort of tasteless, and this has a very fresh taste. I will probably make this bread once a week."