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Reviewed: Feb. 5, 2008

This recipe is great; use 4 cups of white flour not 8 cups; if someone actually did this, not much wonder it was dry; to make it more authentic double up on the caraway.....very nice!!!!!

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1 user found this review helpful

Reviewer:

wiggy

	Cooking Level: Expert Home Town: Peterborough, Ontario, Canada
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Reviewed: Mar. 8, 2007

I found this bread good but seems to be missing something. Using a sour dough starter could make the difference. I have some ideas. Will let you know.

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3 users found this review helpful

Reviewer:

Even though I have sourdough starter, I decided to try this version. I was disappointed. I think it would work using 2 cups of sourdough starter instead of the buttermilk mix sitting overnight and the addition of caraway seeds. It is an ok start to making sourdough rye, then adjusting.

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2 users found this review helpful

Reviewer:

MOGAN813


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Reviewed: Nov. 12, 2003

I found this bread was quite easy to prepare, fantastically fragrant with a wonderful taste. Gorgeous with lashings of butter and plum powidel...yum

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10 users found this review helpful

Reviewer:

HOUSEHUSBAND


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Reviewed: Nov. 12, 2003

I was sorely disappointed with this recipe. I've been looking for an "authentic" Eastern European rye bread, but this was definately not it. The loaf came out dry, fairly hard, and absolutely flavorless. I'd look elsewhere for a good rye load.

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4 users found this review helpful

Reviewer:

GTG352J


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Reviewed: Oct. 6, 2003

I just started making bread & this was my first attempt at rye bread. I have to say this is a fairly easy recipe. The bread has a nice texture & it tastes good too. This recipe did make 2 9x5 loaves instead of 3.

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19 users found this review helpful