Reviewed: Jun. 29, 2008

This is my favorite rye bread recipe to date. I made only one change, which was to use First Clear Flour instead of bread flour. First Clear Flour (available from Baker's Catalogue, a gread resource for serious bread makers) is described as "the flour NYC bakers have always used for the signature Jewish-style rye breads...in combination with rye flour." Maybe this change will bring this recipe up to your mother's ideal -- who knows?!

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danser

Cooking Level: Expert

Home Town: Batavia, Illinois, USA

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Reviewed: Mar. 16, 2007

Very nice bread! I love the wholesome taste of the rye combined with the tang of buttermilk. I added a tiny bit of wheat to mine, too, and about 1/4 cup of plain yogurt that I needed to get rid of. Thanks for the post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 23, 2003

The bread came out fine...but I wasn't "wowed". I've tasted better.

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MISTY IN GOTHENBURG

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Reviewed: Jul. 9, 2001

I made this recipe in my bread machine. It turned out very well--nice texture and a light rye bread taste. I agree with Phyllis's mother; it's just about ideal.

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