Reviewed: Nov. 9, 2009

I followed the suggestions made by others and reversed the rye and bread flour amounts and I omitted the dry milk powder, but I added 1/4 milk to my warm water. Made this with a stand mixer and I was a bit worried the dough might be too stiff, but it worked out quite well. Very tasty, dense rye bread to rival my local (NY) bakery. Thanks for sharing a great recipe.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Nov. 8, 2009

This is a great bread..I do it without a bread machine and it comes out wonderful everytime!

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 8, 2009

This is a FANTASTIC recipe for Homemade Rye!!! As with other reviewer's, I used 2 cups dark rye flour and 1 2/3rds cup all-purpose flour and as I didn't have any honey, I used 1 1/2 tbsp plain sugar, also increased the vegetable oil to a 1/4 cup and increased the caraway seeds to 1 tbsp (gotta have lots of seeds!!!) This is fantastic and I couldn't wait to dive in when it was cool enough! it complemented the Butternut Squash Soup I had for dinner! YUM-YUM! Thanks for the great recipe!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: May 15, 2009

We LOVED this bread! I'm making all of our bread now instead of buying at the store, and this recipe will take a top spot in my recipe box :) Thanks for sharing!

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countrymyst

Cooking Level: Intermediate

Living In: Sheridan, Oregon, USA

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Reviewed: Jan. 30, 2009

YUM! I made all of the suggested modifications (1-1/4 c. water, 1/4 c. oil, 2 c. rye, 1-2/3 c. bread flour, 1 TB caraway) and this baked up into the best loaf of bread to ever come out of my bread machine. It's light and flavorful and a bit chewy as a rye should be and rose up to the very top of the machine while baking. It finished baking at 11:30 pm last night, and by midnight it was half gone (and I was the only one eating it!) FANTASTIC recipe that will become a staple in my house.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 7, 2009

used the no-knead/high heat process for this but added 1C chopped onions - roasted to eliminate water and carmelize a bit (otherwise bread soggy) and toasted the caraways a few minutes. Kept rye content to no more than 20% - great crusty bread

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spence3787

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Troy, Michigan, USA

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Reviewed: Dec. 7, 2008

I've never made rye bread before, I chose this recipe since it sounded so good and so many rave reviews about it. I was not wrong to chose it. This recipe makes an excellent bread. It's light, not heavy at all. If your bread does come out heavy, something is wrong with how you did it. I did all the suggested modifications, increase water, rye flour, oil, and caraway seed. No need to add any sugar, you already have the honey. Decrease the bread flour to 1 2/3 C. You do it with the suggested modifications, you won't be disappointed. It's delicious still warm with butter. Yummmm!

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Dec. 3, 2008

Honestly, meh. It was pretty ordinary. I tried the suggestions to use more rye and less wheat flour and got a smaller, harder loaf with not that much more flavour. I was hoping to get a good recipe to make smoked meat sandwiches, and this was disappointing.

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Karine

Cooking Level: Intermediate

Living In: Vaudreuil-Dorion, Quebec, Canada

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Reviewed: Oct. 12, 2008

Very easy and tasty! I will make this again, but add more rye flour for more flavor. Very good though!

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MUMLUVS2COOK

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Walnutport, Pennsylvania, USA

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Reviewed: Sep. 22, 2008

Delicious, light and yummy rye bread. Following the suggestions from the reviews I upped the water to 1 1/4 cups, added an extra tsp of oil and switched the rye & bread flour ratios. I also left out the powdered milk & gluten.

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not an artist

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Reviewed: Mar. 29, 2008

So easy and my husband, the picky eater, LOVED it! A little too much caraway for my taste, but it was still super yummy!

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Shez

Cooking Level: Intermediate

Living In: Traskwood, Arkansas, USA

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Reviewed: Jan. 28, 2008

After reading some of the other reviews, I added more water and oil, plus 1 t. of sugar to the yeast mixture. Also, I baked for 30 minutes at 375 degrees. This bread was good, but not great. Will keep searching for the perfect recipe for NY Rye Bread.

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Tracy

Cooking Level: Expert

Home Town: Arkadelphia, Arkansas, USA

Living In: Texarkana, Texas, USA

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Reviewed: Jan. 3, 2008

Once again, echoing the sentiments of needing more water. Other than that, this loaf turned out absolutely perfect. I'm keeping this recipe!

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LIZABABE

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Reviewed: Oct. 22, 2007

I made this bread as stated (except for the caraway seeds, we didn't have any on hand). The only thing I did differently is to make it by hand. I baked it at 350 for 30 minutes. Some people complained that it made a dinky sized loaf, but I don't think it was small. I thought is was a good sized loaf. Granted I'm going to have to make 2 loaves this week instead of my usual one loaf because everyone keeps going back for more sandwhiches.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Aug. 11, 2007

As others sis I upped the water. I actually started with 1 and 1/4 cup and added another tbs after that. I also upped the oil as suggested by one review to 1/4 cup. Then as another reveiwer sugested I went with 2 cups rye and 1 2/3 cup regular flour turned out great.

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GOBLUEINGA

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 4, 2007

Very good recipe. I put in the 1 1/4 c. water other reviewers recommended, then I found I had to add an extra 3 Tablespoons of water to get the dough consistency right. After that baked up, it was excellent!

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 8, 2007

I will echo the other positive comments. I have probably made this recipe 25 times now, with variations, and find it to be the best I've tried. I take it for lunch almost every day. It is moist, it does keep longer than others It bakes well in the oven, and it does need at least 1 1/4 cups of water. Really excellent recipe!

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jyano

Cooking Level: Beginning

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Reviewed: Mar. 15, 2007

So I combined this one w/"Pumpernickel I" and wasn't crazy about the results. A bit dry and lacking in rye or pump flavor. The only change I made was to up the rye flour, like I saw recommended, 2/3rds and reduced the bread flour by same. Also, have not tried a rye bread till this one. Guess like the italian, it still needs more trial and error. Anyone have any marble recipes/experiences?

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Sage58

Cooking Level: Expert

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Reviewed: Jul. 16, 2005

After many Rye Bread recipe failures this one came through for me with flying colors. I made some subtle changes however. I increased the amount of water to 1-1/4 cups, the amount of oil to 1/4 cup, and the amount of caraway seeds to 3 teaspoons. I also combined the water, honey and yeast and allowed it to sit for 10 minutes prior to adding the remaining ingredients. I set my bread machine on the dough cycle and then transferred the dough to a greased bread pan when it was finished. I did not punch the dough down. I formed it into a loaf shape, covered it with a damp towel, and allowed it to rise for 40 minutes. I baked it for 30 minutes at 350 degrees and it turned out beautifully.

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JUJAHNJA

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Reviewed: Jul. 2, 2004

It made a brick. I don't understand the rave reviews. I shall not make it again. The recipe that came with my West Bend bread machine mades much better rye bread.

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NCSAMISH

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