Reviewed: May 1, 2012

Yummy! I am really enjoying this bread, very nice and moist (quite dense though). I used less sugar and butter than called for and it still turned out really well and rose nicely. I will definitely be making this again.

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Reviewer:

Niroszyckame

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Cooking Level: Intermediate

Living In: Slave Lake, Alberta, Canada

Reviewed: Jan. 3, 2012

I made this for New Year's Day Dinner. I also used 2 tsp of caraway seeds. Turned out perfect! This one is a keeper!

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Susan Trapuzzano

Reviewed: Sep. 16, 2011

Made this bread as directed and followed some suggestions, like the addition of cocoa powder. I did only use the tsp. of caraway seed to test it out first and it was plenty for us. Nice crust and dense texture. It did well in the bread machine, also. We are glad I tried this. Sauerkraut does need to be dried and chopped. Wonderful. Will make this again. Served it up with Amish butter, keilbasa, potatoes and baked apples. yummy!!!!

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Grandy's kitchen

Reviewed: Mar. 18, 2011

We love this bread! The texture is wonderful, the flavor excellent. We did check the texture of the dough during the first kneading, as recommended by our bread machine's instructions, and needed to add about 1/2 Tablespoon more of bread flour.

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Tym F

Cooking Level: Intermediate

Reviewed: Aug. 21, 2010

Nice consistency, but very sour. Not a huge fan.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 8, 2010

Baked in machine - was not done in the middle. Also was a little too sweet and didn't have much of a rye taste. Not as moist as I had hoped. Just OK. Disappointed after the rave reviews from others.

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Reviewer:

devnic

Reviewed: Mar. 22, 2010

This was a very most bread. At first I tought i messed it up but it came out wonderful. I love it. I made it into a bowl and filled it with the Hot Ham and Swiss Dip from this site. I did change a couple of things first i add cornbeef to the bread mixture so it is just like a ruben sandwich. then i used cornbeef in the dip. Both are very good will be making this again.

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Reviewer:

TWEETIE147

Reviewed: Mar. 21, 2010

What a great bread! I've mad this 3 times now & it turns out perfect each time. Excellent flavor!

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JAN

Reviewed: Feb. 22, 2010

Loved this! Don't rinse and drain the sauerkraut unless you want all the flavor to go down the drain; I just squeezed it out a little. Really nice and hearty, I used it for French dips. I dipped the tops in sea salt/caraway seeds/garlic powder before baking, and they were outstanding! I made 9 rolls, they were a little small so next time I'll make 6 rolls. It's a keeper, thanks for sharing!!

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