This wonderful bread is packed full of flavour! It's wheaty, lightly sweetened with honey and has a crunch from the granola. Enjoy with lashings of butter.
Lovely bread that rose spectacularly!! Think it must have been the vital wheat gluten. Will make again. - 25 Sep 2014
Very good whole wheat bread. Has a slightly sweet, but not overpowering, flavor. Texture is dense with good crumb. Makes great toast. I really like this bread recipe, Jon. Thanks for posting it. - 11 Feb 2003 (Review from Allrecipes US | Canada)
My test of a good homemade bread is how good it is two days later -- untoasted, with just a little butter. This held up pretty well. I'd even give it a 4 1/2 if I could. It was good fresh with butter and honey (although I would have liked a crunchier crust at this point), good the next day as toast and for sandwich bread. A very all-purpose whole wheat recipe. I might try increasing the amount of granola some next time. It more or less disappeared into the texture of the bread. (I baked it until a turkey thermometer registered 200 degrees, which was just right.) - 13 Sep 2008 (Review from Allrecipes US | Canada)