Reviewed: Apr. 10, 2012

Use more rye flour for a MORE rye-ish flavor if you like. I made a 1/2 recipe, and followed it as written, but for the addition of 1/2 a cup additional rye flour (1 1/2 c total for 1/2 the recipe). I did not cut the yeast amount down much, I used 2 teaspoons (almost a packet). I also added a heaping tablespoon of vital wheat gluten. Made one large round loaf, on a pizza stone. Very nice recipe :)

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Reviewer:

Cathy O

Reviewed: Mar. 28, 2012

My husband is from Germany and he likes it! It's a definite keeper!

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Reviewer:

kimi

Reviewed: Mar. 12, 2012

Made it to the letter and it turned out AMAZING!!!

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Reviewer:

Willowshell

Reviewed: Feb. 28, 2012

I made this bread but followed other reviews. I used 24oz of Sam Adams Chocolate bock beer in replace of most of the water. Also I only had stone ground rye and whole wheat white flour in the pantary witch made this bread very dense. I think if I would have added more yeast then what was called for it would have turned out a little better. But, I will be trying this recipe again, it has great flavor. Now off to the store to get the right flour. Okay! I still used the stone ground rye flour. I went and bought AP flour. I also followed another review and used 1.5 packets of yeast instead of just a .25 packet. I still used 24 ozs of dark beer and it really gave it nice flavor. I made this bread for a polish Easter soup. Thanks for sharing.

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Reviewer:

Remi

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

This recipe was not good at all.

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Reviewer:

Antha

Cooking Level: Expert

Reviewed: Jan. 24, 2012

Made this exactly as written and it is as good as it gets. I added caraway seeds because I think they take rye bread "over the top" goodness. The house smelled great for the entire day too!

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Reviewer:

SHARRYN

Cooking Level: Intermediate

Home Town: Alexandria, Pennsylvania, USA

Reviewed: Dec. 24, 2011

This bread is awesome but I was very upset that at first glance it looked like entire time to make was 1 hr. I new this had to be a guesstimate since I've made bread before, but I was shocked when it said the initial set up time was 4 hours. I couldn't make it for the dinner party I had planned. The entire prep time should read about 5.5-6 hrs.

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Reviewer:

druidfaerie

Reviewed: Oct. 10, 2011

This makes a lot of bread, and I'll most likely cut this recipe in half next time. I made one long and two round loaves, and formed some of the dough into rolls. Next time, I'll make some hamburger rolls (I think a burger on a rye bun would be great). The bread has a nice crust, but a very light interior, just what I wanted. I'm a novice yeast bread baker, and I was very happy with this way this recipe turned out.

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Oct. 7, 2011

Delicious! Hardy but not too heavy. Very good plain or lightly toasted with butter.

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Reviewer:

kellyybee

Reviewed: Aug. 4, 2011

Excellent bread. I liken it to the Jewish Rye bread I have been purchasing. I agee with the entry on saving time. The bread is just as delicious if you use the recommended time saving tips.

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