*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I also halved this recipe and made it in the bread machine...although I accidentally added an extra 2 T. of water...I think it turned out ok. Anyway, this is a fantastic bread with a small, dense crumb. It kind of tastes like squaw bread but it definitely doesn't look like it (not as dark as I'm used to). Still gets 5 stars b/c it's good. I made it in the bread machine on the wheat setting, medium crust, 2# setting and it was a little dark. Next time I'll try the 1.5# setting and light crust.
I found this bread to be one of the best I have ever made. It makes wonderful toast and mine sliced beautifully for sandwiches contrary to what another rater said (she probably did not knead the dough enough which will make it crumbly). I like to leave the raisins a little speckled in the bread - too much processing and they disappear. The sweetness causes the top to become a bit dark but otherwise I love this bread! It slices well and makes wonderful toast.
A dense hearty grain bread. Don't skimp on the kneading time it is vital for the texture of the finshed loaf. I kneaded mine longer than the directions called for (about 20min) since the dough was so sticky at the start. I didn't add any extra flour just coated my hands a few times and kneaded some more! Next time I make this I will add more raisins their flavor was very subtle.
Not a "sandwich bread" as such. Definitely a bread to be served with a meal or savoured warmed by itself brushed with just a touch of butter and served with a cup of steaming hot chocolate. My kids first thought it was cake (though it is defintely not a traditional cake texture). We had to make second batch just have some left for ourselves. Marvelous bread. One of our family favorites & we make lots of different kinds of breads.
This bread turned out beautifully! As with any type of yeast bread it took much of the day to make but it was worth it! The only problem that I ran into was that I had to keep adding flour and the dough never really pulled away from the sides of the bowl. I just floured my hands when handling it so that they wouldn't stick and it turned out fine. I would definately make it again!
This is a pretty good bread. Next time I would bake at 350...the top got a bit too brown before the bread was done. The crumb wasn't as dark as I wanted. I might increase the raisins next time. You don't need 3 T of butter just a tad brushed over the surface is fine.