Reviewed: Oct. 13, 2009

good stuff. i halved the recipe and kneaded in 2T of instant coffee dissoved in 2 T of water to half the dough to make a marbled rye effect.

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apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 24, 2009

A great all purpose bread! Excellent with potato soup or just plain buttered.

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LUHALE

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Reviewed: Jun. 2, 2009

I really liked this bread, but did make a couple of changes. Increased the rye flour by 1 cup and decreased the wheat flour by 1 cup. Plus made it the standard way, by proofing the yeast in the sugar and water for 10 minutes, then kneading and letting rise til doubled, etc. The dough was VERY moist; I was not able to knead it by hand without adding flour, so I used the KitchenAid with dough hook to knead it.

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LSCHROTH

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Reviewed: May 1, 2009

I hate to rate things low, but the dough was too sticky and the bread had no rye flavor whatsoever. Don't get me wrong, it tasted good, but not like rye. If you are searching for the perfect rye bread recipe, keep searching.

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400luv

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Delicious. I grew up in Germany and have to say that this recipes is right on target. Very good and easy to make.

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Stroodel

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Reviewed: Feb. 27, 2009

I used your recipe for a german project in school. My family were the first to try and wanted me to make it again!! I recieved a 98 out of 100 points so I wanted to say "Thank You!!!!" My teacher just came back from Germany and said they were extremely accurate. Thanks again and you've earned me the nickname "Baker"

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Josh<3bread

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Reviewed: Feb. 16, 2009

I did a little test and after adding the liquid and flour to the sponge, I put half into the bread maker on dough setting and let it knead in there. The other half I worked by hand. I took the machine dough out after kneading, let them both rise on counter and finished in the oven. The half that was kneaded in the machine turned out much better than the one I did by hand. Anyway just a thought to make it easier. Oh I did substitute some of the white flour for bread flour and some whole wheat, and added vital wheat gluten. This is the best homemade rye bread I've eaten. Like the other reviewer said "You can stop looking, this is the one you need", and she is right. Thanks for submitting!

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Callie W.

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Reviewed: Jan. 27, 2009

I made this exactly as written and it turned out really good. Next time though I am going to try proofing the yeast and making the bread in a traditional manner. I really do not think this procedure may have been worth the time commitment. We shall see though.

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carollou3

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Reviewed: Jan. 25, 2009

I love this rye bread. I happen to love caraway so I doubled it. As far as the dough goes you don't really have to worry because rye is a wet dough. The more flour you add the worse it will turn out. I put the entire recipe in one loaf pan and then used it for homemade reubens. Delish!!

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Jan. 22, 2009

I wanted a rye bread to make with a winter roasted vegie soup. I made this recipe based on the high reviews. It was okay, but tasted more like white bread with a hint of rye. I wasn't overly impressed since I wanted rye bread and not white. Next time I'll look for a rye bread recipe that uses just rye flour, like maybe the recipe on the rye flour box.

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Carleen

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Reviewed: Jan. 5, 2009

I have been baking bread for some years now, and have tried many recipes. This one is just one of the all time best.I have a wondermill and milled the rye flour fresh, I stuck with the ingredients measurements just as the recipe suggested, the dough was very sticky, but in the end, turned out the most wonderful tasting bread. If you go to "the fresh loaf" web site it will give you some information for improving the quality of your home baked breads, great site. Also, I am trying this today with one cup more rye flour, I felt this bread needs a touch more rye flavour, but not so much that it loses it's lovely texture. Thanks for this great recipe!!!!!!!

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old time kitchen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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Reviewed: Dec. 5, 2008

Simply delicious! It was our first attempt at a Rye bread and it turned out great. So much so, that my wife made it twice in about week's time. Followed the recipe without any tweaking. We'll be making this one again. Thanks for the recipe.

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Jools

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Reviewed: Nov. 6, 2008

What a delightful flavor and texture. Makes great sandwiches and goes just great with soup or stews.

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jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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Reviewed: Sep. 30, 2008

Very easy, wonderful bread! I made it two weeks ago and I'm still getting rave reviews! Great recipe!

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Adrienne

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

Great! When we were growing up in Germany in the 50's,our after school snack was this bread spread with bacon grease,plus added salt.Sounds gross,but we loved it.

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Ex-Braniff

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Beulaville, North Carolina, USA

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Reviewed: Aug. 18, 2008

This is great bread even though I tweeked it a bit. I always use beer instead of water. I halved the recipe and used two cups of warm beer(microwave for one minute on power level 8). I do the dough setting in the bread machine and then half for two loaves and let rise again and bake in pans. This bread is sticky and I added about 1/2 cup more flower as it was climbing the bread machine and too sticky. Great bread and gone when it hits the table!

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LynCocks

Cooking Level: Expert

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Reviewed: Jun. 22, 2008

Loved this one. Left out the carraway seeds. Also used 3 cups of whole wheat flour with 4 cups of bread flour (instead of 7 cups all purpose). Brushed with butter after baking. I used the shorter baking method another reviewer mentioned. Made two beautiful loafs. I'm baking all of our bread now to avoid rising food prices (and high fructose corn syrup!) and I'll be baking this one often.

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Jessica B

Cooking Level: Expert

Home Town: Waycross, Georgia, USA

Living In: Severn, Maryland, USA

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Reviewed: Jun. 6, 2008

Dear Ms.Bonk You have made us very happy-- the bread was indeed very tasty. I say was because it was eaten so quickly. The rye dough was a bit sticky after four hours so we had to add more flour ,rye and all purpose and then -- success. Many thanks from Talia & Benzi and three kids.

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Talia

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Reviewed: Jun. 3, 2008

awesome recipe! I used a quicker method. I combined All of the water, sugar and yeast. allow to proof (10 minutes). Add salt, caraway seeds, both flours. Allow to rise in warm spot for 1 hour. divide dough into 4 sections. shape into rustic loaves, rise for 30 minutes and bake.

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