Reviewed: Mar. 18, 2012

This bread deserves more then 5 stars it is truly amazing. I only used my bread machine to mix it as I don't like the way the bread machines bake a thick crust... I let it rise punch it down form into a loaf and rise again then bake thank you so much for sharing this recipe Mary it will be used often here we love it

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Reviewer:

JOANNEH2

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Reviewed: Jan. 13, 2012

I followed the directions as written, and even measured the temperature of my water, but the bread came out under-baked. My bread machine has settings for 1.5 lb and 2 lb loaves. I used the 2lb setting. Maybe if I had a different kind of bread machine it would've worked better?

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Reviewer:

Brooke V.

Reviewed: Jan. 11, 2012

Love this recipe. I used vegetable oil in place of margarine, molasses in place of dark corn syrup, and all-purpose flour in place of the bread flour, simply because it was what I had on hand. I had no instant coffee and so omitted it, but the bread still came out great. I mixed and kneaded with the dough hook of a stand mixer, let rise in a warm place for about 1.5 hours, transferred to oiled loaf pans to rise for an additional 30 minutes, and baked for 30 minutes at 350 degrees. The bread was incredibly moist and flavorful. I made three loaves for my co-op house and they disappeared within half a day.

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Reviewer:

sarah

Reviewed: Jan. 7, 2012

I am a 91 year old [WW-2 Marine] who has been making bread going on 2 years now. Recently have acquired a used bread machine and use it to work the dough and take it thru the 1st rise. Then I divide in 2 regular loaf pans and let rise again and then bake. Have for breakfast every morning toasted with orange marmolade and black coffee. It is good enough to help me get to 100. Jack Whitesell Prescott

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Reviewer:

Jackmw

Reviewed: Dec. 15, 2011

My family loves homemade bread and this is one of our favorites! I don't know how "authentic" it is as far as the Russian aspect goes, but this bread is delicious and works great for bread bowls filled w/ soup or chilli.

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Reviewer:

brandalynn

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 20, 2011

This bread recipe turned out sooo good. I substiuted olie oil for butter, used balsamic vinegar in place of the cider vinegar, and didn't hae the instant coffee so left it out. This bread is BETTER than store bought. I will make it again and again! Thanks for this wonderful recipe! Sherrie

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Reviewer:

kreerski

Reviewed: Jul. 30, 2011

Excellent bread

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Reviewer:

Carl

Living In: Boquete, Chiriquí, Panama

Reviewed: Jul. 24, 2011

I searched for a while for a good dark rye bread recipe and so far this one is a winner. As fredjbuck suggested I added 2 tbsp gluten and 1/2 tsp yeast, also used dark brown sugar instead of corn syrup and accidentally forgot margarine :) . Came out perfect.

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