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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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Jul. 18, 2008

Came out sweet. Not what I was expecting.

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Adele

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

The flavor of this bread was really good, I think it was my foul-up and didn't have the crust setting right on the machine or something, but the crust was hard and I didn't care for that part. This was the first loaf of bread that I have ever cooked and the recipe was completely simple to follow. I really enjoyed this.

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witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: May 25, 2008

LOVED IT!! I followed the others adivce and doubled the caraway seeds. Easy to make and wonderful to eat warm out of the oven with butter...yummy

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maggie

Living In: Prince George, British Columbia, Canada

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Reviewed: Apr. 3, 2008

I did the recipe by hand, worked great!!

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CRASH5456

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Reviewed: Mar. 27, 2008

Didn't like it as much as another rye bread recipe. I find this a tad bitter.

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SHORTCUTCOOK

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Reviewed: Mar. 12, 2008

Excellent, I've been looking for a good rye bread recipe, and have found it!

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JJBARNES

Cooking Level: Expert

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Reviewed: Jan. 22, 2008

This was okay but just not enough rye flavor for my taste buds.

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Marsha Diane

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Madison, Ohio, USA

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Reviewed: Jan. 13, 2008

This is a good start but too many changes had to be made and I still don't have a loaf of bread that is ligt and airy more like the store bought bread.

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Football Mom

Cooking Level: Expert

Home Town: La Crescenta, California, USA

Living In: Newton, Texas, USA

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Reviewed: Jan. 12, 2008

I have been making this recipe for about a year now, sorry I thought I had already rated it! This is a perfect recipe. The flavor and texture of the bread is spot on. The only tiny change I made after the first few times of making this was to up the caraway seed to 1 Tbs per my husband's request. He wanted it to be "even ryeier". Thank you for posting this recipe it is a staple around my house now. 10 stars if I could!

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Christine Rogers

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 23, 2007

Wonderful rye bread, very tastey. Did not use the cocoa so it made a light rye. Have made it several times!

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RACHJAYN

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Reviewed: Dec. 10, 2007

This is the best rye bread I've ever tasted! I followed the exact recipe but used the "dough" cycle in my bread machine, and then I made 12 rolls and baked them on a cookie sheet. Delicious!

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mapaf

Cooking Level: Expert

Living In: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Jul. 24, 2007

Tastes really good but is way too dence. We ate is with dill dip III from this web site.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jun. 21, 2007

I added slightly more water, about 1/3 cup more. And used butter instead of the vegetable oil( was all out of the oil) but it tasted great. Made a nice big freeform loaf. Not to light but not really overly dense either. Will make again. Thanks

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Feb. 18, 2007

I doubled it and baked it in the oven. Very nice flavor, moist and dense. I think would make a great bread for a reuben or deli sandwhich. We just sampled it warm from the oven and the kids can't get enough!

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Feb. 12, 2007

Very dense, but came out perfect!

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LT0012

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Reviewed: Feb. 6, 2007

I gave this a four however I will have to work on it a bit. I have a wheat free diet. I substituted regular all purpose flour with gluten free. I added an extra ½ cup rye. I was almost out of all purpose so I had to add half cup mixture of smelt and oat flour. My dough was too wet. The taste was great I will have to check consistency next time. I cooked in the oven 375 did not need 30 mins. Made a pretty loaf. This is the best rye recipe I have found to fix into a wheat free loaf.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 23, 2007

this bread is soooo simple and delicious tasting, especially right out of the oven with a little butter. i make this exaclt recipe several times a week. i followed a past reviewers directions for what to do with the bread when not using a bred machine (the cheaters way)!

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UHlissUH

Cooking Level: Expert

Living In: Arcata, California, USA

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Reviewed: Dec. 4, 2006

Great bread! I don't have a bread machine, so I did the following: 1.) Let the yeast “bloom” in 115 degree water, then added the yeast/water mix and molasses & oil to the dry ingredients, kneading for about five minutes in my KitchenAid. 2.) I made a "rustic loaf" by forming the dough into an oval on a cookie sheet (oiled and sprinkled with cornmeal) and let rise for about an hour. 3.) Baked it at 375 for 40 min and it came out perfect. It looked pretty with some slashes and an egg wash to make it shiny, and it tastes great! Wish I had had some caraway seeds to add, but I will buy some before I make this again as I'm sure the bread would only be better with their addition. Thanks for the recipe - I'll definitely use it again!

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