This is a seeded, wholegrain loaf good for sandwiches or to accompany a meal.
This is the bread loaf i will make now on and forever, I don't have a bread machine so i added a cup more of flour and added a tbsp of gluten. I substituted honey and molasses for the brown sugar and I omitted the sunflower seeds and the bread flour for spelt flour to get 100% whole grain bread. I also used oil instead of the butter. I also like to add dissolved (in water) vitamin C tablets to my bread it always makes the bread come out better (smoother and soft) for some reason. It makes a small loaf so I will double it from now on. This makes a great gift loaf of bread, great for sandwiches, french toast, toast or with dinner. Not heavy at all either. Dh and my picky eater little sister loved it, even asked for the recipe. - 06 Jan 2006 (Review from Allrecipes US | Canada)
Fantastic recipe. I wanted a 100% whole-grain bread so I used all white wheat (white spring --Wheat Montana and King Arthur have this as do other brands, and it's a great way to get a lighter, sweeter flavored whole-wheat product) and it worked wonderfully. I used just 3 TBS of sweetener as suggested by others and as I didn't have sunflower seeds or quinoa, I used rolled oats and doubled up on the millet and flax. Great toasted. Makes a small loaf so next time I'll double. I also took mine out after dough setting and shaped it and let it rise for 30 min and placed it in a greased bread pan on a lower rack for 40 min. at 350. Delicious! Thanks Debbie! - 25 Aug 2005 (Review from Allrecipes US | Canada)
I love this recipe! I use molasses and honey (just a little of each) instead of the brown sugar. I also add more seeds than stated in the recipe, but it is a fantastic base. I don't own a bread machine, so I bake it at 375F until golden brown and hollow sounding when tapped (1/2 hour to 45 min). The first time I made the bread, I followed the recipe exactly as is, and the bread was wonderful--albeit a bit too sweet. It was the best peanut butter and jelly sandwich bread on earth, though. Thank you Debbie! - 19 Feb 2005 (Review from Allrecipes US | Canada)