I made this recipe exactly as written except I cut back on the sugar to 1/2 cup. It was still slightly too sweet for my family's taste, but we liked it. Colorful and tasty

Reviewed On: Aug. 23, 2009

I really liked this bread, but did make a couple of changes. Increased the rye flour by 1 cup and decreased the wheat flour by 1 cup. Plus made it the standard way, by proofing the yeast in the sugar and water for 10 minutes, then kneading and letting rise til doubled, etc. The dough was VERY moist; I was not able to knead it by hand without adding flour, so I used the KitchenAid with dough hook to knead it.

Reviewed On: Jun. 2, 2009

excellent; but even 1/2 recipe makes a LOT of soup. We didn't mind because it was so good. I just used a mixture of whatever dried beans I had on hand

Reviewed On: Apr. 4, 2008