Reviewed: Aug. 19, 2011

I did make the changes of rye flour and reg bread flour and I did use 1/4 cup of water but it was the best rye bread. It rose so high that it hit the top of my bread maker. Delicious toasted. Has become a regular for us.

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Reviewer:

Sunny

Cooking Level: Intermediate

Living In: New Smyrna Beach, Florida, USA

Reviewed: May 4, 2011

This bread did not come out well at all. It formed a ball in one side of the breat machine, I think it might be better with more water as suggested by other people. May try it again as the flavour and texture was OK

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Reviewer:

Sarah D

Reviewed: Mar. 27, 2011

End result - a tasty, dense loaf, with a wonderful crunchy crust. This recipe definitely needs some tweaking. After reading countless reviews, I increased the water to 1 1/4 cups. I prefer to bake bread in the oven as opposed to the bread machine, so used the dough cycle. And also increased the caraway seed to 3 teaspoons. The ingredients came together quite nicely with the additional water, however when I went to remove it from the pan, it was just a sticky mess. Quite a bit of additional four was needed till I was able to free form a loaf, which I'm sure didn't help the texture. I would like to attempt this recipe again, but will probably try others for rye bread before doing so. Thanks for sharing your recipe, Doug.

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Reviewer:

Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 21, 2011

This turned out great in the end. But when we checked the dough during the first knead cycle, as recommended by our bread machine's instructions, we needed to add quite a bit of water, as the dough was too dry. With the extra water, it turned out beautifully!

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Reviewer:

Tym F

Cooking Level: Intermediate

Reviewed: Jan. 28, 2011

Mine came out like a brick!

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Reviewer:

pam

Reviewed: Dec. 5, 2010

I made this without a bread machine (although the kitchen aid mixer does about as much of my work) and it was wonderful. Very fluffy, great texture and delicious. I added all the dry ingredients plus the oil to the mixer bowl while mixing the warm water, honey, yeast and milk powder together and let them sit for 10 minutes. Then I added the liquid (1 1/4 cup water and about another tbl spn added during the kneading) and let the machine knead for about 5 minutes. I let it rise in a warm place (greased bowl with tight lid floating in a sink of warm water) for 45 minutes, punched it down and put it in a warm oven for 5 minutes and then took it out while the oven pre-heated. Baked for 40 minutes @ 350. My husband says I "bake good bread."

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Reviewer:

amazingwife

Reviewed: Oct. 19, 2010

I made this recipe as is for the first try. No changes. Could not use the bread machine as it was too dense to knead it. Will try again following some of the reviews to add more water.

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Reviewer:

What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Mar. 7, 2010

Good hearty rye bread but it is a heavier bread. The crust was nice and crusty after baking but it did not raise as high as I wanted and was not as light as I wanted. I will try it again though. I did increase with 2 cups of rye to 1 2/3 cups of white flour as suggested but that may have made it more dense but I like healthier breads.

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Reviewer:

COOK471

Cooking Level: Expert

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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