Dee’s Health Bread

This is by far, the best bread recipe that I have made! I added 1/4 cup hemp seeds to make it even healthier and it was still perfect.

Love this recipe. I used 1/2 cup of molasses instead of honey and used hemp, chia and flax seed. So easy to make. Thank you for the recipe.

Tasted very yeasty but apart from that family loved it

It was fabulous. My husband is over the moon about it…healthy, sturdy enough for his “famous” French Toast. Thank you for sharing this recipe. Made it just like it was written. YUM! Going to make it again Friday!!!

Giant amount, great to store if there are a lot of breade-eaters at home and you don’t have time to bake all the time. Simple recipe, well worth it.

I made it as is, apart from cutting the portion size to 24( for 2 loaves). It’s delicious and so easy to make. Thanks for posting this

This bread is soft and has a great flavor. My whole family liked it. The recipe is a lot larger than I expected – six loaves. I used a mixer and had to split It when no more flour would fit. I used the opportunity to mix in some dried cranberries into half of it. I used all whole wheat flour due to dietary restrictions and it worked fine. I am very new to baking – this is the second time I have made bread. The recipe was much less complicated than it appears and it turned out well. I would recommend this recipe, even for beginners, but suggest that you cut the recipe in half.

I make this bread for our family every week. I am not able to buy molasses locally so substitute extra dark honey or demerara sugar. I sometimes use a blend of different flours (local whole wheat, stoned ground whole wheat) and mix of seeds/oats for crunch.

I’ve made a lot of whole grain breads in my time, and this is one of the best. Considering the ratio of whole grain to white, it is surprisingly light. I don’t know if it’s the ingredients (the eggs and lemon juice are unusual) or the rising method, but this one works! Notes: I made this into four loaves; 6 would have made very small loaves. Also, I could not incorporate as much flour as the recipe called for.

Even though I ended up splitting it and kneading half by hand and half in my Kitchen Aid, it turned out light and rose beautifully. I couldn’t find cracked wheat and substituted wheat germ and also used all purpose flour instead of bread flour. I didn’t have six loaf pans so I made four loaves and they turned out fine. I will most likely half the recipe from now on, but I’ll definitely make it again!

Very good but even cutting the recipe in half it almost was to much for my kitchen aid to knead.

This bread is delicious – especially toasted!! I made it in my bread-making machine so it was also super easy.(I cut the servings size down to 22) I threw all the dry ingredients in, added the wet ingredients, closed the lid, pushed the button and 5 hours later I had a great loaf of bread! Great crust and a hearty, but not heavy, texture. I made a few changes: All whole wheat flour, Added 1 Tbs gluten Bobs 10 grain cereal instead of the cracked wheat (didn’t have any) Added a little whole grain quinoa I’m going to be making this bread often. I usually make up batches of the dry ingredients and this recipe is going to allow me to make many variations. Thanks Dee for a great recipe and thanks everyone else for all the great suggestions!!

This is the best bread I’ve ever made! I cut the recipe in half and made two huge loaves. I also didn’t have cracked wheat, flax seed or sunflower seeds so I used flax meal, oatmeal, sesame seeds and ground up a pecan and almond mix and added that as well. As I was putting them in the oven to bake, I sprinkled a small amount of the nut mixture on top… I did bake it most of the time with aluminum foil on the top so the nuts didn’t burn. They turned out toasted and super tasty. It turned out light and fluffy but really sturdy. Mr. Cinnamon loved this bread and ate almost half a loaf with dinner. I will be making this over and over! Thanks for the perfect recipe! **Edit – Didn’t mention that I used brown rice syrup in place of the molasses.

Very good, nice moist loaves, and plenty to share.

I have made this bread several times now. I added wheat germ and sesame seeds and everyone loved it! We use the rapid rise yeast and it works out great. I let it rise once and put it in loaves to bake. Mom suggested I put a damp towel over the loaves to let them rise and it turned out great.

This bread is amazing! The best bread me and my wife have ever made! Will definitely be making more. We had no cracked wheat, so we substituted it with chia seeds. Very good!

My family loves this bread, it’s my go-to healthy recipe. I generally cut the recipe in half to only make 3 loaves, and it always works out. In the past I have forgotten to add the molasses and it was still delicious. I always make it in my Kitchenaid stand mixer. I can never find cracked wheat, so I just use 100% natural wheat bran (not the cereal). I also just use all-purpose flour, not bread flour.

Very light and airy. Good texture for a healthy bread.

This recipe is easy and delicious. A great breakfast bread with honey or sugar and cinnamon. I look forward to experimenting with future loaves by adding dried fruits and nuts. The bread remains soft and fresh right down to the last slice. I did not have cracked wheat and substituted wheat germ with perfect results. If there were 10 stars this recipe certainly would qualify!

I really like this bread. I never have sunflower seeds so I just double the amount of cracked wheat. I also usually add about a half tablespoon more of yeast, as I just like a yeasty bread. I also substitute EVOO for vegetable oil and it turns out just fine. This bread has a really great flavor, and is fun and easy to make.

I have tried this recipe with a few minor changes… I substituted the grains for Bob’s Red Mill 10 grains and the molasses for maple sirup ! I cut the recipe in half and baked two of the very best loafs I have ever tasted. This recipe is now one of my favourite on Mac Gourmet.