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
Great recipe! The nutty flavor was perfect.
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.
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.
Absolutely amazing. I'll make this recipe again and again. Warning though--it is a little time consuming. Totally worth it!
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.
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.
This bread is certainly gift-able! I followed the recipe exactly and YUM.
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.