Reviewed: Jun. 19, 2011

Nice twist on a rye loaf. I used buttermilk instead of buttermilk powder, so I used the amount of liquid called for (water) by subbing buttermilk instead. I just left out the powdered buttermilk. This makes a loaf that is clearly rye but with a bit of an extra zip. I rarely bake fully in the bread machine, so I did the dough cycle and then baked in the oven at 375 for 40 mins. Turned out perfectly. Thanks for the recipe!

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11 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 29, 2010

Best rye bread to come out of the breadmaker yet! I used 1 1/3 cups of buttermilk since I had some to use up instead of the powdered, but otherwise I followed the recipe exactly. It smelled terrific while baking. The caraway seed really punched up what I think of as rye flavor. I will try adding that to my other rye bread recipe and see if it helps

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6 users found this review helpful

Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Roseville, Minnesota, USA

Reviewed: Sep. 9, 2010

I loved the texture and tangy flavor of this loaf. I added 1 tsp. dough enhancer to the dough and shaped and baked it in a 350 degree F. oven for 35 minutes. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

Vicki O

Cooking Level: Intermediate

Home Town: West Covina, California, USA

Reviewed: Apr. 5, 2010

I baked this in a covered clay baker for 40 min. at 400 degrees. Used the dough cycle, let rise in the baker, then covered it and baked in the oven. Nice light rye flavor and very light in texture. I love it!!! I don't usually bake white bread and like wheat or rye.

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6 users found this review helpful

Reviewer:

Penny

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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14 users found this review helpful

Reviewer:

danser

Cooking Level: Expert

Home Town: Batavia, Illinois, USA

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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10 users found this review helpful

Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Jul. 23, 2003

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

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6 users found this review helpful

Reviewer:

MISTY IN GOTHENBURG

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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16 users found this review helpful