Reviewed: Sep. 23, 2009

Excellant bread! Rye dough is supposed to be sticky and hard to handle thats what gives you the right texture. followed the directions with no problems at all. Were Danish and loved this recipe:)

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minette

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Reviewed: Jul. 21, 2009

we love this bread. i use about half the water, and it comes out just great!!

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aviva

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Reviewed: Feb. 23, 2008

I just made this for a Danish student visiting the states for a few months and it was a hit. The closest thing to her home bread! Thanks.

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tstraw

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Reviewed: Jan. 25, 2008

I am from denmark and i have not tryed this recipe, but i just want to say that ryebread are normally made in a mould. it is usually so wet a dough that you can knead it. hope this helps

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whiteedk

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Reviewed: Jul. 11, 2007

This recipe does notmake any sense whatsoever. Need more direction!!!

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mousey

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Reviewed: Mar. 21, 2006

Ingredient amounts, rising time and cooking time are all totally off on this recipe. Needs more flour, rising time and cooking time. My loaf was soggy, under-risen and undercooked.

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DOMSMUM

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Reviewed: Dec. 28, 2005

Excellent rye bread recipe! I added sun flower seeds for that extra crunch. The dough was rather wet, but the baked bread was fine. Keeps for a long time after baking and can be frozen too.

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JBACHFRO

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Reviewed: Aug. 11, 2005

This bread is a very good rye bread, and my husband gave the taste a 5, but they don't tell you to add enough flour. I added 2 more cups of all purpose flour, and that still wasn't enough, but I was tired and swollen and cranky (95 degree weather while 8 months pregnant will do that) so I said oh well and threw it on the pan in the best loaf shape i could get it and figured it was a lost cause. If you are going to put the dough in a 9x5 loaf pan ...or 9x7 or what ever size the 9 inch loaf pan is, it will make 2 loafs instead of 1. Anyway, will make this again, but will make sure I add more flour.

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