Reviewed: May 2, 2012

This bread is consistently wonderful! I usually make in bread machine on 'dough' setting, then placed in oiled bread pan and let rise 30 minutes, then bake in preheated 330o oven for 30 minutes. I have used molasses instead of honey when I was out of honey - and typically add 2 T canola oil for moister loaf. Outstanding for slicing for sandwiches!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shwermert

Reviewed: Feb. 7, 2012

I thought this recipe sounded like it would meet my expectations...it certainly did! I didn't have any Rye flour and going to the supermarket isn't a short trip where I live. So I increased the wheat flour to include that measurement (to 1 3/4 C). It turned out great! crunchy crust with a soft interior. It went perfectly with the pot of homemade vegetable beef soup and tossed green salad we had for dinner. YUM!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

grammak

Cooking Level: Expert

Home Town: Hope, New Jersey, USA

Reviewed: Nov. 19, 2011

This was really tasty! I made it without a bread machine. I'm not 100% sold on the cornmeal though but our guests really enjoyed this last night. 4½ stars :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Mar. 21, 2011

Absolutely fabulous. The only reason this recipe isn't at the very top of the "top 20" is because rye flour isn't commonly found in every grocery store. I had to add another 1/2 C (at least) flour after 5 minutes but my son had read off the quantities and ingredients to me so I'm anxious to try it again and see if it's still so wet. I used a thicker/heartier cracked wheat flour and will probably swap out the 2 C bread flour for wheat next time and use 1 C bread flour.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JennDemm

Reviewed: Mar. 7, 2011

yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

country mom

Cooking Level: Intermediate

Home Town: Lewistown, Montana, USA

Living In: Scottsbluff, Nebraska, USA

Reviewed: Feb. 16, 2011

My family likes this recipe for slices of bread and butter- the cornmeal gives it a nice texture and weight. Not my favorite for sandwiches, but great as a dinner bread. Thank you for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stacie

Cooking Level: Expert

Reviewed: Jan. 19, 2011

Excellent

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jennypenny

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 20, 2010

I entered 16 for the number of servings to adjust the recipe to a 1-1/2 pound loaf for my bread machine (which is the max size my machine can do). It came out perfectly. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristi

Reviewed: Oct. 3, 2010

I love this. The only things I changed were I added 1 1/2 Tbsp butter melted, used warm milk instead of water, and I added a Tbsp each of quinoa, sesame seeds, poppy seeds, toasted sunflower seeds, flax seeds and toasted pumpkin seeds (no salt on any seeds). Super good. It did really brown in my bread machine, so I might try it on light crust. I guess between honey and milk was a lot of sugar. I will make this a lot. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful