Reviewed: May 21, 2012

This bread has SO MUCH FLAVOR! My 20 year old son and my husband could not get enough of this stuff. We could really taste the mustard in this. Certainly a unique bread with a really good flavor kick!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

reddelicious

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Saint Peters, Missouri, USA

Living In: Saint Charles, Missouri, USA

Reviewed: Mar. 22, 2012

This was tasty, but very dense, with a consistency more similar to shortbread than bread. It was pretty good straight out of the oven, but the taste had deteriorated a bit by the next day. I increased the caraway slightly and used 1 cup of whole wheat flour in place of the white flour. I'd probably make it again, but increase the caraway even more and try adding yeast to make it rise. Still a good recipe though, thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joy1982

Reviewed: Jan. 18, 2010

Yum, this came out great! I love easy recipes like these, and I love putting my caraway seeds to use! We ate this fresh out of the oven with some butter and it was great. Will definitely make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

helpmecook82

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Tampa, Florida, USA

Reviewed: Jan. 13, 2010

This was so different and very tasty!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Judy Kerr

Home Town: Macomb, Illinois, USA

Reviewed: Jan. 11, 2009

Oh my word, this was amazing! It has a strong rye taste (duh, caraway) that blends very well with the cheese and mustard. I will be making this over and over! I think it would be great in biscuit form as well.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Lori

Reviewed: Jan. 5, 2009

that's a good one! ready in a flash, and fragrant with cheese, smells heavenly! I was worried about mustard, but the taste was very subtle, you really couldn't detect it. My kid said "we'll keep this!". Next time I'll try with whole wheat flour.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

Reviewed: May 30, 2008

I love caraway with rye, so I substituted 1 cup of all purpose flour with rye flour and increased the baking powder to 1 tsp. I also used oil instead of butter or margarine. The baking time should be increased to about 50 minutes. This looks great and smells wonderful. My son who normally doesn't like caraway told me, "We've got to make this again!"

Was this review helpful? [ YES ]
4 users found this review helpful