Reviewed: Jul. 16, 2008

yum! This bread was sweeter than expected, but I am happy with my results!! MY loaves are much darker in color than the recipe photo provided making me think that the flavor may be due to me using a dark molasses. yum!

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

Reviewer:

lauren

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2007

I cute this recipe in half and made two bread bowls out of it for a dip I made. These were wonderful bread bowls and I will make it again!

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

Reviewer:

Jessi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2006

I halved this recipe & mixed it in my bread maker. After kneading & shaping I put it on a cookie sheet to raise. I think it turned out kind of flat & dense. Next time I will put it in a bread pan. The flavor was great, but the texture was a little off. My fault, I am sure.

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

Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2006

Not good. I wanted bread, not candy. As I was pouring the molasses I thought "this seems like a lot", but I had never made rye bread before. Well, I will try again, but certainly not with this recipe.

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

Reviewer:

Mushugana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2006

The bread was easy to make and smelled good while baking; however I wish the recipe would have included what kind of molasses to used. I've never used molasses in anything before. I used Blackstrap (because I had it sitting on the shelf) and it produced a very dark loaf with a dull appearance and somewhat bitter taste. The inside texture is nice, but it was a bit too moist at the prescribed bake time. I'm a novice at bread making, but I'm going to try this recipe again with light or medium mollasses, and/or corn syrup. I'll also work on the outside appearance to get a sheen on it. We'll see what happens.

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

Reviewer:

Tom S.

Cooking Level: Beginning

Living In: Livonia, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2006

I guess I was expecting more of a black savory rye bread. The molasses imparts a sweetness that I didn't expect or like. The bread was VERY heavy and almost too moist inside - even after cooking an additional ten minutes.

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

Reviewer:

sarahnees

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2005

My first rye bread. Turned out great and is the best rye I ever had. Made 2 medium sized round loaves.

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

Reviewer:

Randy Myers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2005

Very Simple and very delicious. I made several using the exact measurements and ingredients. However I did try 3 diferent grades of Molasses for a slightly differend flavor and I found it best baked for 30 minutes giving greatest texture.

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

Reviewer:

BASTI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2004

I'm very sorry, but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour, water and salt.

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

Reviewer:

KRUGAAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2004

Very nice rye loaf. You will get a workout when kneading this bread, but that's part of the fun, isn't it? I put caraway seeds on top, but I wish I had mixed them into the dough. I recommend letting this rise 3 hours on the first rise and at least two hours in the bread pan.

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

Reviewer:

MACKALLEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2003

This bread is truely fab! - I add caraway seed to the mix for that added touch of rye - I also add a little more rye flour for a denser bread.

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

Reviewer:

hellionsmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2003

I served this bread with the Cucumber Sandwiches on this sight---was a really big hit! The dough is very, very stiff, and I found it hard to knead. It also takes a lot longer to rise, so be patient. I baked this bread in my Pampered Chef mini loaf pan, and the loves turned out beautifully! If you are baking just a round loaf, make sure you bake it long enough; mine wasn't done in the center. This sweet, dark brown bread would be great with a bratwurst, mustard, and saurkraut!

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

Reviewer:

MICHELLE ARGYLE

Home Town: Provo, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2003

If you're looking for a great rye bread, this is not it. However, if you're looking for a wonderful molasses bread, try this. I felt the abundance of molasses and the absence of caraway detracted from any rye flavor that was meant to be.The rye flavor was definitely missing. This recipe will produce a heavy dense tasty loaf of molasses bread. I was disappointed because I was looking for a flavorful rye.NOTE TO SCRUFFY: Just halve this recipe and you can do it in your bread machine. Its better if you take the loaf out of the machine after the second rise and shape it into a round. Bake at 375 degrees for 33-35 minutes.

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

Reviewer:

MAGGIE MCGUIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2003

Yum! There's something so comforting knowing that you've just made your own bread. My yeast may not have been fresh, as my dough didn't rise, however, it didn't seem to affect the taste at all. I added about a quarter cup of honey to the dough along with some caraway seeds. Before baking, I brushed the tops of the bread with egg white and sprinkled on more caraway. This was wonderful Holly and thanks!

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

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2003

This is probably the best rye bread recipe I've tried. Very "European" in taste and texture, the molasses gives it just the right touch. I WILL be making this bread again!

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

Reviewer:

NUTS4RYE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2000

It has a nice color, and it smells really good when it's baking. It was also fairly easy to make, as homemade bread goes. I would definitely try it again sometime.

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