Comments on: Apricot almond whole wheat bread

By: Tricia

Tricia — Wed, 23 Jun 2010 17:31:12 +0000

Oh good! So glad you liked it! Thanks for sharing

By: Liz

Liz — Wed, 23 Jun 2010 15:37:54 +0000

I’ve been waiting for 10 days to have the time to make this bread, and it was so worth it! I didn’t have any syrup on hand (despite the ten days I had to buy it…), so I used extra honey with no problems. I also had to add more than a cup of flour, but it made a HUUUUGE loaf and it’s so yummy. With butter, with peanut butter, with a good hunk of cheese…toasted, untoasted…you get the picture. Thank you!

By: Tricia

Tricia — Sun, 20 Jun 2010 00:33:12 +0000

My pleasure! Spelt is a wonderful flour that I’ve come to appreciate and love–careful not to kneed it too long or else it will make your finished bread hard and dense!

By: smilinggreenmom

smilinggreenmom — Sat, 19 Jun 2010 20:02:00 +0000

Looks so good! I am thrilled that it calls for whole wheat flour since our favorite is Kamut Wheat Yay – I cannot wait to try this! I would love to see what spelt tastes like too as I have not yet tried this one. TY for sharing.

By: Tricia

Tricia — Tue, 15 Jun 2010 15:02:23 +0000

It does taste great . Thanks for stopping by!

By: sarah

sarah — Tue, 15 Jun 2010 02:33:33 +0000

I was thinking the same thing. Next time I have a brunch, I’m going to test out this bread. I am typically a banana bread person but this recipe looks moist and dense. Can’t wait!

By: shayma

shayma — Sun, 13 Jun 2010 17:48:08 +0000

Love how you use sea salt, and the image of this being slathered with butter- loves it. This would be such a great dish for a brunch, or a picnic. x shayma

By: Tricia

Tricia — Sun, 13 Jun 2010 15:44:27 +0000

I had to add a cup or so more of whole wheat flour to get it less paste-like and more bread like. I used my kitchen aide bread hook too, adding a half a cup more flour each time until it was more doughy. They do not rise all too much in the pan from my experience either! But in the oven, they get nice and filled out. Thanks for the comment, I’ll change that in the recipe instructions.

By: sweetfeed

sweetfeed — Sun, 13 Jun 2010 15:27:35 +0000

This sounds and looks lovely, but I’m a little uncertain about the ingredient amounts listed. 3 c. flour + 2 c. kefir + the eggs/syrup/butter does not create something that can be kneaded, much less described as firm and spongy. I have it all in a bowl and like paste. Are the amounts listed really correct?

By: Tricia

Tricia — Sat, 12 Jun 2010 21:01:09 +0000

Sure! You can use buttermilk or plain yogurt instead with pretty much the same results. Cheers!