This crusty bread has a very rough texture - both the crust and the body of the bread itself. I'm not sure if its a product of the "rolling" step, or simply the ingredients, but this recipe produces a very dense, filling bread. I am very much a novice bread maker, and I managed not to screw it up! The molasses does not add a sweet taste, more of a very slight tang. Next time, I'll dust the loaf with oats before baking. I have also successfully substituted cornmeal for the wheat germ. Found in Prize Winning Recipes.