Reviewed: Feb. 25, 2013

This was a good recipe. I did not use a bread machine, omitted the cocoa and brown sugar. I left the loaf free-form on a cookie sheet... the bread is moist, dense... lovely. THX for the recipe!

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Reviewer:

Helen

Cooking Level: Beginning

Reviewed: Jun. 11, 2011

While the taste was ok, the breadmaker had trouble kneading the dough. My bread fell during the final baking. I will try it again but with modifications.

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Reviewer:

knotty head bajan

Reviewed: Mar. 17, 2011

This was very good -- but the texture was better with bread flour, rather than all-purpose.

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6 users found this review helpful

Reviewer:

Tym F

Cooking Level: Intermediate

Reviewed: Dec. 3, 2010

I'm giving this one a 5 Star rating, even though I didn't actually eat any of this bread! I turned out perfectly in my bread machine & my husband DEVOURED it before anyone else got a chance LOL! I'll definitely be making this one again for him! I would like to point out though, that this recipe and one for "Dark Rye Bread" on this site are exactly the same. I went into the recipe thinking that it would be a "basic" rye bread & turned out darker than I thought it would. However, my husband thoroughly enjoyed it, so no matter! LOL

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Reviewer:

Ainsley

Reviewed: Nov. 15, 2010

I had a disaster on my hands. I followed the recipe exactly as it reads and I added ingredients as per the bread machine instructions. It came out lumpy and doughy with the top 1"-2" cooked. Out of curiosity, I tried the cooked part and it was VERY tasty, I just don't know if someone can offer help of what to do with the bread machine? Perhaps I should make it sans the machine?

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6 users found this review helpful