I've made this twice using all white whole wheat flour, and it turned out better the second time. The first time I followed the recipe but with the extra bran in the flour it didn't rise much. The second time I sponged half the flour and the yeast in the hot liquid for 20 minutes before proceeding with the rest of the recipe and it turned out much better. I also dispensed with the parchment paper as it caused the loaves to brown too quickly on a stone pan. This makes a down-to-earth yet elegant loaf that works nicely with breakfast, stew or with more formal meals - and makes pretty gifts! I will definitely keep this recipe in mind in the future.
detailaddict Posted: 04/17/10
rachelcooks Posted: 11/14/09
This bread is certainly gift-able! I followed the recipe exactly and YUM.
Brittiny Posted: 04/12/10
Absolutely amazing. I'll make this recipe again and again. Warning though--it is a little time consuming. Totally worth it!
Teagal Posted: 11/02/09
When I saw this bread in the magazine I knew I wanted to make it. Not only is it pretty, it's delicious. I made it with CL Golden Winter Soup and ate it through out the week for lunch. It is worthy of serving to company or gift giving. I froze the second loaf. I don't own a stand mixer so I made it in my Cuisinart in divided portions. Next time I'll probably just knead it by hand. I proofed the yeast to make sure it was active.
jackieNF Posted: 12/11/09
This was the best whole wheat bread I have ever made, and probably the best I have ever had. It had a great texture and stayed moist for several days. It was great with pimento cheese. I sliced it very thinly and made toasts to eat with soup. Everyone loved it. I cut the loaves in half and froze them. It was just as good thawed and toasted. I always have yogurt on hand, so I used half milk and half yogurt instead of buttermilk. I am making it again as of this review.
fooddancer Posted: 01/19/10
WOW! I love to make bread but have tried many uninspiring recipes lately - no favorites. Well, finally, here's the favorite!!! It's a light, delciously flavored wheat bread. The walnuts give a hint of heartiness (and protein) without me (or my kids) even noticing. I dd feel like the walnuts take longer to mix in than the recipe implies. I will make this again and again and again. I think I'll try using a light wheat flour in place of the white flour next time, just to increase the amount of whole grain. But as it is, this is wonderful bread.
eatyourheartout Posted: 12/01/10
I was looking for a bread to make for Thanksgiving last year, and this one sounded perfect. I'm Vegan, though, and don't eat wheat, so I had to make a couple of adjustments. I made a Vegan Soy buttermilk, substituted whole spelt flour for the wheat, used Organic Sunflower oil, and added 2 Tbsp. of chopped fresh rosemary. It was (is) amazing. Rave reviews from family and friends. It is now a sure holiday tradition.
AnnaBird Posted: 10/08/11
Great recipe! The nutty flavor was perfect.
fairydragonstar Posted: 11/27/11
Made this to go with the apple-blue cheese chutney from November 2011 and it was fantastic........the flavor was wonderful and made a good addition to the meal..we ate it for breakfast and it was supper easy to make I did not braid it as I was in a hurry and I actually stuck it in the fridge to rise over night so I could make it in the morning