recipe reviews for:

Caraway Rye Bread

“IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan”

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Reviewed: May 20, 2012

The flavor was very nice. But, the second rise wouldn't rise fully' it only went halfway to my bread pans.

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qcky8652

Reviewed: May 15, 2012

Very delicious and moist. I doubled the caraway and ground half of it. It gave it a very nice strong flavor. When letting it rise, don't worry so much about the time as about the condition of your dough. Whether it rises fast or slow depends on temperature and pressure.

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veriia

Reviewed: Mar. 25, 2012

I think this will be a good recipe and I will try it again. I put mine in loaf pans and baked for about 25 minutes. the inside was not done. Oops. Definitely need to bake the whole 30 minutes. It may have been because of the loaf pans but I am not sure. I made a couple small tweaks to the recipe because I started the water and yeast and then read the recipe. OK, so I am learning.

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Sir Robert

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

This bread came out really good, I agree with others that more caraway seeds would make it better. Next time I will double the amount. I let the dough rise overnight in the refrigerator, then brought it to room temperature the next morning for it's second rise. I used this dough to make Reuben bread and it was fantastic!

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Reviewer:

Kristen DuFrain

Cooking Level: Expert

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

Reviewed: Mar. 8, 2012

FANTASTIC!!!!!!! I will so make this again! It was a little goey and sticky when I was kneeding it but it was no big deal! As soon as we took it out of the oven my daughter and I gobbled down half a loaf! It was SCRUMPTIOUS!!!!!!!

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ONEOF3HOBBIES

Reviewed: Mar. 4, 2012

Like others I doubled the caraway seeds. The flavor and texture are great. I might make it as one combined loaf next time so I can make sandwiches from it, since it doesn't rise much. Also the "ready in" time is obviously way off. It's really like 2 hrs 15 min.

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