Reviewed: Oct. 28, 2009

awesome bread - made no changes to the recipe as I don't think it needs to be changed.

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Marta

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Reviewed: Sep. 11, 2009

My family loves it! We leave out the Caraway seeds, but otherwise make it just like the recipe!

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JMATASO

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Reviewed: Aug. 15, 2009

This bread is tasty! I used whole wheat flour in place of the all purpose flour and added a tablespoon of gluten.

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koneill

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Reviewed: Aug. 3, 2009

Made this twice - first time strictly by the recipe, and it came out terrific! Very nice and perfect taste. Husband said was a bit too sweet, so second time, I omitted the sugar altogether, just added the molasses - this is when the surface is somewhat irregular, and doesn't rise as much, but still is wonderful. A definite keeper

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Yulia

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Reviewed: Mar. 18, 2009

Really good bread. Made following the recipe, with exception to reducing the brown sugar to 2 T as a few other reviewers felt it was too sweet with 3. This loaf didn't rise as well as some of my other breads, but that may be due to some inadvertant thing I did. Made in the dough cycle of my bread machine and baked in the oven. Will definitely make again.

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Toasty Mama

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Reviewed: Mar. 11, 2009

Oh...my....GOD! The smell of this bread baking in my breadmaker woke me up out of a deep sleep and I actually got out of bed! It took me a minute or two to realise it was like 4 am and though the smell was awesome, I should probably consider sleeping more before eating it :P Seriously though, it has a rich rich taste, great toasted with peanut butter and for sandwiches. I made mine on the medium crust setting and it was a little tough on the outside, this time I'm doing it on the light crust. Also I have a hard time digesting refined flour so I put 1 cup of whole wheat flour and 1 cup of all purpose. DEFINATELY worth a try to all of you rye junkies out there!

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JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 11, 2009

My family loved it! I did not alter the recipe one bit. I am not a huge "rye" bread fan but this was the perfect amount of rye for my family.

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JoppyLa Rue

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Charles Town, West Virginia, USA

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Reviewed: Jan. 25, 2009

Interesting recipe! I don't have a bread machine so I followed the suggestions of another reviewer. The yeast bloomed nicely and I mixed the dough in my Kitchen-Aide for 5 mins. It sat for an hour under a damp towel in my kitchen and rose nicely. I increased the amount of caraway seeds and coated the bread with an eggwash before baking. Also sprinkled caraway seeds on top. Baked at 375 for 40 mins and it turned out just fine. Next time I might leave the molasses out if I can..I prefer a lighter rye. This one was a little too close to pumpernickel for me. But overall a nice simple recipe.

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krista v.

Cooking Level: Expert

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Reviewed: Jan. 22, 2009

Loved the taste, but as another reviewer stated, the crust got really hard the next couple days. My machine dosen't have a crust setting, so will try coating with some butter while still warm next time, and storing in a large ziplock bag. This seems to help when I make white bread.

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Grpatiny

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Reviewed: Jan. 8, 2009

I used slightly less flour and made by hand. I baked it at 375 for about 23 minutes and it was perfect. Thanks!

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Nicki Shearer

Cooking Level: Intermediate

Home Town: Lancaster, New Hampshire, USA

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Reviewed: Dec. 27, 2008

I made it on the dough cycle and baked it on a stone. Excellent!!

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Em

Cooking Level: Intermediate

Home Town: Wrangell, Alaska, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Nov. 22, 2008

Yummy! I tripled the recipe so that I could have extra bread to freeze; I was uneasy to triple a recipe I'd ever tried before, but I'm definitely not regretting it! I omitted the molasses and caraway seed, and replaced the cocoa powder with carob powder. I didn't use a bread machine but it turned out fantastic anyway! I'm going to go make a second batch now - thank you!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 16, 2008

The only adjustment I made was to use potato water (leftover from draining cooked potatoes) for the plain water. Made a loaf & took it to a church brunch yesterday without even tasting it first. It disappeared so fast I almost didn't get a slice. I was concerned that it would be too sweet, but it was just right. The sugar seemed to heighten the other flavors. Definitely a keeper.

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Pattycake

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Reviewed: Nov. 15, 2008

I made this twice, once with a loaf pan and another time using the bread machine. On both occassions, I found the dough was a little sticky because I had subtituted molasses for honey. After the first rise, it's hard to get it to form a smooth tight surface for the second proving. The finished bread had a somewhat irregular surface. Nonetheless the taste and texture was excellent. Toast the slices and serve with fresh butter. Makes a perfect breakfast. Then, for the third try, I got some molasses and the result was fantastic!

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syawal21

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

This is the best rye bread I have ever eaten. I baked it without a bread machine.

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amanecer

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Very good flavor and texture. I left out the caraway seeds (personal preference) and did the dough in the bread machine. I formed the dough into a free form loaf on a cookie sheet and baked it at 350 for about 25 minutes after the second rise. Better than a lot of the store bought rye breads I have tried.

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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Oct. 4, 2008

Used Dough cycle on the bread machine, because I wanted to make two small loaves of rye bread for appetizers. The dough seemed quite dense when I removed it from the bread pan, but the 2 loaves turned out great and the flavor is exceptional.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 28, 2008

Like a heavy dark rye - made it as one large round loaf.

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Ken

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Reviewed: Sep. 25, 2008

This bread is MARVELOUS! I live above 5000 feet, so I reduced the yeast to 1 1/8 teaspoon, and added an extra 1/8 teaspoon of salt. I also tend to get very thick bread using all-purpose flour, so I chose to use bread flour instead. The end result was a PERFECT rise, with a light, fluffy loaf full of flavor! My picky fiance is hooked and declaired this is new "favorite"! Thankyou!

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LizzyCooks4Dallas

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 8, 2008

Good bread. Nice and dense. I used whole wheat flour in place of the all purpose flour, used more syrup in place of the brown sugar, and omitted the caraway seeds because I didn't have any. I thought the bread a bit too sweet, and would perhaps half the second portion of brown sugar/syrup in the future. If not enough liquid, add a tablespoon of water when mixing.

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