Reviewed: Feb. 2, 2012

Sorry to say that this recipe didn't work for me at all.

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

Reviewer:

Antha

Cooking Level: Expert

Reviewed: Jan. 4, 2012

I did not care for this.

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

Reviewer:

silvana

Reviewed: Nov. 21, 2011

The texture of this bread is nice, soft and moist. I substituted some of the rye flour with whole wheat flour because I wanted a lighter loaf. But my bread is way darker than the photo posted by MARBALET. Also, the molasses taste is very strong, and I used 1/3 cup. I think next time I'll use dark corn syrup or maybe just a tablespoon or so of molasses. My dough doubled very quickly, and so did the shaped loaves, way less than the 1 1/2 hours listed. Will make this again, with a couple of changes.

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

Reviewer:

Maryann

Cooking Level: Expert

Living In: Rockford, Illinois, USA

Reviewed: May 4, 2011

What a good bread! Based upon the suggestions, I did reduce the molasses to 1/4 cup. I used dark, and I could taste the bite.. it was yummy, but more would have been excessive. I let the dough rise for 2 hours, punched it down, and then let it rise for another 2 hours. Then, I rolled the dough out and filled it with homemade thousand island dressing, corned beef, sauerkraut and swiss cheese. I braided the dough over the stuffing and baked it for 45 minutes.. it turned out fantastic. Lots of flavor, the whole thing was a hit with my entire family!

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

Reviewer:

heikas

Cooking Level: Intermediate

Home Town: Klamath Falls, Oregon, USA

Reviewed: Feb. 21, 2011

Too much molasses. Perhaps it's a typo?

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

Reviewer:

JaneMo

Reviewed: Feb. 15, 2011

very nice bread, but it is missing caraway, I added 1 tsp and it turned out great.

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

Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: Jan. 25, 2011

This is fabulous. Great for those who don' care for the version with caraway.

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

Reviewer:

Stimpy

Cooking Level: Expert

Living In: Sierra City, California, USA

Reviewed: Jun. 28, 2010

I bake bread all the time, and after two tries at this recipe, it still didn't work out for me. The dough was sticky and dense. It wasn't like the rye I'm used to at all.

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

Reviewer:

Kendra

Reviewed: Jan. 28, 2010

I tried this in my bread machine and all I can say is "WOW!" I bake it on Basic setting and lessen the time by 17 minutes. Portion selection were for 12 servings. I will defnitely suggest this recipe.

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

Reviewer:

Karen

Cooking Level: Intermediate

Home Town: George, Western Cape, South Africa

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 ]
5 users found this review helpful