Reviewed: Aug. 4, 2009

Wonderful flavour and texture and it rose perfectly!

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huxylady

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Reviewed: Jun. 14, 2009

The bread had a good flavour but the texture wasn't quite what I am looking for.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Feb. 5, 2009

This is a delicious recipe. I was nervous that it doesn't call for any yeast. I almost went ahead and put a teaspoon in, since my sourdough starter is not very mature, but I decided to stick to the rule, for once: make the recipe as-is the first time around. And it turned out great! I did change one thing: I fed the starter with rye flour 24 hours before I started the bread, not just the night before. I make all bread in my food processor, so I just put the starter and the additional flour in my processor, pulsed it a few times until it was mixed, then left it 24 hours. This morning I mixed up the bread, and left it 3 or 4 hours for the initial rise, then 4 or 5 hours for the second rise. I think this was necessary because my sourdough starter is immature. Thanks! Great recipe!

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47401

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Jan. 20, 2008

This was easy to follow and delivered 2 great little loaves of bread. I did vary the recipe a bit. I changed the final cup of bread flour to 1/2 cup of bread flour and 1/2 cup of corn meal. It was a hit at dinner with friends. Nice dense, flavorful, slightly sweet rye. I gave the recipe and starter out as take homes.

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nanci

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Reviewed: Jul. 19, 2007

Question-Are you supposed to add the first ingredients to 1 cup of starter or are you supposed to add the ingredients to your starter and then use 1 cup of it? I did the latter, and the bread turned out okay, but it only made one small loaf.

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Becca

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 25, 2006

I found this recipe unbakeable. My starter works well in other recipes, so I did not expect any trouble. However, the first rise was minimal, I had to knead in an additional cup of flour so the dough didn't stick to the counter, there was nothing to punch down, and after letting rise for more than four hours I was still left with a lifeless slab of ingredients. Won't make this again!

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Kaiote

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Reviewed: Apr. 24, 2006

I found it dry, sharp sour with no sweet to overcome my 3yr. Sour dough starter. I did put onion in place of caraway. I cooked it 35 min. in 350 oven and it was over done. I will look for another recipe because my wife loves rye bread but I need to at least get close to what she buys to make it for her.

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JR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Coos Bay, Oregon, USA

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Reviewed: Jan. 5, 2006

This recipe is wonderful. It is so simple to put it together the night before and the next morning it is ready to complete. It is the easiest sourdough recipe I have ever used and it is very consistant final product.

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Misty

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Reviewed: Jul. 14, 2005

really good! I have a 33 year old starter,so I have been using sourdough for quite a number of years.I only made a couple changes.. one, I added one package of yeast to the 1/4 cup water, and I just added the first ingredients to my starter and let it sit for an hour or so, cause I didn't know I was gona make this.I did use someones suggestion that onion be added, so I used dry chopped onion in the bread and sprinkled some on the baking pan. I did an egg wash,( one whole egg with a tsp. of water, mixed) and brushed it on the bread before baking, then added a sprinkling of caraway seed. It was really good.Its a real keeper! I made one big fat loaf instead of two.

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BLGPTS

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Reviewed: Mar. 3, 2004

This was my first sourdough rye bread, so it was a real treat. I added onion powder (about 2 tsp.), when it was time to mix the dough and sprinkled onion flakes over the greased pans. It's marvelous toasted & buttered & topped w/ swiss cheese!

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ZEPHYRAZURE

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Reviewed: Jan. 26, 2004

Since I've been given a sourdough starter, I've been making sourdoughs like crazy so the starter doesn't take over my fridge. This is the best of the whole wheat ones I've tried. It rose nicely, but that probably has something to do with me kneading the heck out of it and also me being patient with the dough. I read James Beard's advice about sourdough rye, and he says to let it rise for 2-3 hours on each rise. I didn't let this loaf go that long, but pretty close. Anyway, I recommend this one to folks who like rye bread.

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MACKALLEN

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Reviewed: Nov. 8, 2003

This was excellent bread. My nephew who refuses to eat store bought rye even loved it. The sourness of the bread will depend on your starter, mine is very sour. Thank you Jack.

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MOGAN813

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Reviewed: Sep. 28, 2001

I've been making this bread for over a year. It's AWSOME! Dense, rich, heavy, and SOUR :-) when done correctly. It's gooey and sticky to knead when first mixed together but well worth all the trouble. I use a GoldRush brand sourdough starter for this which has been working for over two years. Give this a try! You won't be disappointed!

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