*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 don't use a bread machine so I let this rise for 1.5 hours first then put it in a 9x5 pan and let it rise for another hour. I doctored it a bit adding 1/8 c. gluten and 1/4 c. ground flax. I had to add a little more flour--about 1/2 c. The loaf rose perfectly had an open light crumb and was slightly sweet. My husband loved it too.
Great bread, Frank! Thanks for sharing. I, like other reviewers found that the dough needed another 1/4 of flour. Because I like to make most bread recipes into dinner rolls, I also used 2 teaspoons of yeast. Great flavor and texture.
Fantastic healthy bread - I increased the loaf size to 2 lbs - so I added an extra 1/2 cup of bread flour - as well as adding 1 cup of raisins at the add-in stage of my machine. I also did not have multigrain on my machine and used the wheat settting instead - total baking time doing it this way is 3 hours and 55 minutes - you need to watch your machine when it is kneading and if necessary mix the items together with a rubber spatula - even though that forced me to restart again - it did no harm to the bread. Thank you Frank for a great recipe -
I thought this recipe was fantastic. I did add a few heaping TBSP's of flax seed meal and some vital wheat gluten.. This seems to give me moister and fluffier loaves. Very happy with this recipe and will make again! Thanks!