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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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Woman Whisking

	Cooking Level: Expert Home Town: Saxonburg, Pennsylvania, USA Living In: Riverton, Wyoming, USA
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Reviewed: May 30, 2008

very good but misleading. It actually takes about 5 hours to be ready. So plan your time wisely

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Sam


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Reviewed: Apr. 5, 2008

Very good recipe. I only made a half of the dough to try it out. Because I like to cook healthy, I used half of the whole wheat flour instead of 1/2 of white one. I also made small oblong dinner rolls since my family loves the crust.

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lizochka

	Cooking Level: Intermediate Living In: Kansas City, Missouri, USA
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Reviewed: Mar. 9, 2008

Very Very Good Bread!!

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CRASH5456


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Reviewed: Mar. 1, 2008

i like the taste of it. it's also good with butter and strawberry jam.

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Reviewer:

Stephanie

	Cooking Level: Intermediate
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Reviewed: Feb. 24, 2008

Look no further! This is the one you want. Soft bread and great crust. I did a couple things different. I added 4 teasp. wheat gluten and I cut the recipe in half. I also did not add egg wash to top or the seeds on top, instead I dusted it with flour. Great with salami, and just as good toasted with butter. Rye is a favorite here and this is the only one I'll bake.

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cake gourmet

	Cooking Level: Expert Home Town: Cincinnati, Ohio, USA Living In: Chillicothe, Ohio, USA
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Reviewed: Feb. 11, 2008

I finally found a German Rye Bread that is easy to make, tastes wonderful and doesn't use molasses!

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Reviewer:

sandravanable


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Reviewed: Dec. 5, 2007

This is really great tasting rye bread! It is not an overpowering rye flavor either. It is a little time consuming, but definatlely worth it. I followed the recipe exact and did not change anything and it came out wonderfully. Thanks for a great recipe!

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Reviewer:

DJRUHF

	Cooking Level: Intermediate Home Town: Brockway, Pennsylvania, USA Living In: Stevensville, Montana, USA
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Reviewed: Apr. 20, 2007

This recipe turned out very good. The flavor was just right. My daughter came over and took 3 loaves home with her. She said it was the best.

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MARYPOELL


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Reviewed: Feb. 13, 2007

Very good, I cut it in half and used barley malt extract and less water, instead of the sugar.I Also put it in a bread pan. did not do the egg wash, just brushed it with water before putting it in the oven, and then again after about ten minutes in the oven. I know the egg wash does make it look shinyand helps hold on the caraway, but the crust was just how I like it, nice and chewy! It was wonderful with Usingers liver sausage. THANKS

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Reviewer:

BREAD4LIFE


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