This is a delicious chewy bread with a great texture and flavour. It's very easy to make in a bread machine but it can be baked in the oven if you prefer.
Very good whole wheat bread. Has a slightly sweet, but not overpowering, flavor. Texture is dense with good crumb. Makes great toast. I really like this bread recipe, Jon. Thanks for posting it. - 11 Feb 2003 (Review from Allrecipes USA and Canada)
My test of a good homemade bread is how good it is two days later -- untoasted, with just a little butter. This held up pretty well. I'd even give it a 4 1/2 if I could. It was good fresh with butter and honey (although I would have liked a crunchier crust at this point), good the next day as toast and for sandwich bread. A very all-purpose whole wheat recipe. I might try increasing the amount of granola some next time. It more or less disappeared into the texture of the bread. (I baked it until a turkey thermometer registered 200 degrees, which was just right.) - 13 Sep 2008 (Review from Allrecipes USA and Canada)
I couldn't detect anything particularly distinctive about this wheat bread that the granola added, but it has a pleasant nice and nice, chewy texture. It rose beautifully and baked up into an high, dense, fine-grained loaf. - 24 Jul 2007 (Review from Allrecipes USA and Canada)