Reviewed: May 29, 2007

delicious

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lb

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Reviewed: Oct. 28, 2006

I thought this was great, but my husband refused to eat it because of the caraway seeds.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 21, 2006

I really love pumpernickel bread and this one is delightful. I followed the recipe but made it in the kitchen aid and baked it in the oven. It turned out moist and delicious! I am so happy to have found this recipe thank you. I will make it many more times....

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Aven

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Columbus, Montana, USA

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Reviewed: May 30, 2006

Ok...I am pretty sure I did something wrong with this recipe. I made a few substitutions, which might have caused the bad results. The result was eatable, but nowhere as soft and fluffy as the one in the picture. I had no whole wheat or bread flour at home. So I increased all purpose flour by 1/4 c and rye by 1/2 c. The amount of water seemed way too much. The dough turned out more like a think batter. It rose very well, but the surface was riddled with holes. The final product was very dense. The top was flat with a very thick and hard crust.Very unappealing appearance. The taste was OK, I can still eat it, just cant relish it. The taste was also slightly bitter.

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gourmand

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2006

This was so good. It tasted like the bread was from a bakery. I did mess up and confused the ap & the bread flour amounts but it was stil great. I'll keep making it that way

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msquarec

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Reviewed: Aug. 16, 2005

This was very good! The only problem was it was a little dry, especially around the crust. But it was really tasty, and ESPECIALLY good for tuna melts :)

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Lesley

Cooking Level: Expert

Home Town: Acton, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: May 8, 2005

If you like a dense heavy bread then you'll like this.I wasn't pleased with this at all,I guess I was expecting something else.When I made this I had a heck of a time waiting for it to rise,it just wouldn't rise for the second time at all.I definately won't be making this again,I'm still trying to forget the strong taste of this.

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WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 29, 2005

I don't have a breadmaker but it was still very easy, and rose perfectly, this after I let it sleep in the fridge overnight.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Mar. 5, 2005

this recipe for pumpernickel is great.Similar to taste of Publix pumpernickel . Only changes I made was to add 1 cup of raisins and eliminate caraway seeds.Another time I'll get the caraway.I didn't have bread flour so added some vital gluten to regular flour. 5 ****** for Rodney

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FLORIDAMAMA

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Reviewed: Jan. 23, 2005

UNBELIEVABLY good! I didn't have caraway at hand, but even without it bread was so flavorful, wonderful texture and crispy crust. Next time I'll follow the recipe completely and bake bread in the oven rather than in the bread machine, I think it would rise better.

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ZENBONE

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2004

I baked this in my bread machine on the whole wheat setting and it came out great. However I like the regular caraway rye bread recipes I've tried on this site better.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 2, 2004

Mixed and kneeded in the Kitchen Aide with a dough hook for 10 minutes. Texture came out great. Not a large second rise in the bread pan, but the finished texture was right for a heavier bread and the taste was great. I am going to try adding gluten next time to see if the rise is better.

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Andrew

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Reviewed: Mar. 11, 2004

Loved it, loved it! This is a really great bread recipe. Easy to prepare using your bread machine, smells wonderful while in the oven, and tastes great. This bread makes a great grilled ham and cheese sandwich. Thanks so much for sharing, Rodney. This one is definitely a keeper!

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joshtymom

Cooking Level: Expert

Living In: Steelton, Pennsylvania, USA

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Reviewed: Mar. 7, 2004

This pumperknickel has great flavor and a great dark color. It rose well in the bread pan, but it didn't rise as high as I thought it would while baking. The taste makes up for that though. Next time I'll add more caraway seeds, but that's just because I really like them.

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MACKALLEN

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Reviewed: Jan. 17, 2004

This is a bread recipe that I have wanted for a long time. Now I have found it. This is just like what the Outback Steak House serves. I changed the loaf size though. I divided the dough into 4 small loaves and they turned out perfect. I took these to work and my co-workers couldn't believe how good it was. This is a definate keeper. Thanks Rodney!!!!

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KATRINA

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Reviewed: Dec. 6, 2003

Mmm, very good. I visited America this summer and fell in love with pumpernickel bagels, then cried when I came back to Scotland and the best I could get was German Rye bread. This recipe stopped my tears, it is better than the bagels. It has a strong flavour, plenty of caraway seeds, and works well even if you do just bake it in the breadmaker. The bread also keeps well in the fridge for ages.

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Dreaming

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Reviewed: Oct. 29, 2003

Out of the few rye/dark bread recipes listed on this site, this came out the best. I did bake in the bread machine. The loaf was smaller than most - more like a 1lb loaf but shape and texture was good. Taste is very good.

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DAWNABYRD

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pierce City, Missouri, USA

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Reviewed: Sep. 21, 2002

Easy to make without a bread maker! Great taste and rich texture. Great recipe!

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Michael

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Reviewed: May 26, 2000

Haven't had any kids try it, so, cannot rate that, but, I make this bread for my mother because she loves pumpernickel. She says it's the best bread she has ever had. It is worth the extra ingredients and time it takes to make this bread, because she says it's so great.

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NRALLIE

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Pumpernickel Rye Bread

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