Reviewed: Mar. 11, 2009

Great bread! I cut the recipe in half, and kept the whole wheat and rye flours at the same amounts, so have less bread flour. It rose nicely. My bread needed a few more minutes of baking time than what was called for. I'll be baking this again!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Apr. 2, 2008

Looks like my wife's recipe for Finnish Rye Bread. I'm the Finn, not her but she bakes as if she were as Finnish as Heikki's pig. For this one she uses the water that unpeeled potatoes were boiled in, suitably cooled enough to not kill the yeast, of course. That's a trick my mother taught her. You wouldn't think that would add very much, but the potato starch really improves the texture and flavor.

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