Yummy, true rye bread taste that I haven't found in any other breadmaker rye recipe I've tried so far. I have a Zojirushi Mini Breadmaker (BB-HAC10) that bakes 1 pound loaves. I found that dividing in half all the ingredient amounts in this recipe results in the perfect quantities for my Zojirushi breadmaker. I baked it using the regular cycle, normal crust setting. The only other change I made is to substitute dark corn syrup in place of the same quantity of honey, since I didn't have any honey on hand. This seemed to work great, and as a bonus for some people, turns this into a vegan recipe. As I mentioned above, it tasted great, probably better than the best store-bought rye I've had. In terms of texture, it was light and fluffy - not dense like I would expect from a rye loaf. While I'm sure some people would prefer this light and fluffy texure, I'd like to see if I can get a denser loaf. I may try the recipe on the French bread setting next time to see what happens. Thanks for posting this recipe, Wynn!

Reviewed On: Oct. 4, 2009