Reviewed: May 23, 2003

I've made this rye twice now. The flavor is not bad, but the density is more reminiscent of brick than bread. Methinks this recipe needs more water.

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Reviewer:

KitchenDude

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rosemount, Minnesota, USA

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Reviewed: Apr. 6, 2003

This bread stayed fresh for longer than other breads. It is still good after three or four days. I like more caraway flavor. So I use at least 1 Tablespoon. I also used 1 1/4 cups of water. It is delicious.

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Reviewer:

PENNYOENNY

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Reviewed: May 15, 2000

I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour to 2 cups and decreased bread flour to 1-2/3 cups. this enhanced the rye flavor. The loaf is pretty small but has a nice texture inside and out.

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