Reviewed: Jan. 26, 2011

I made this as written, it made a nice light loaf with a nutty taste. The humidity is low now in January but I will definitely decrease the yeast in the summer - every loaf rises too much then. But for now it was perfect. Edit: Since my review I've made this countless times; it's my favourite bread recipe. Even my gluten-intolerant mother in law can't resist it!!

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Reviewer:

CaperWest

Cooking Level: Intermediate

Living In: Cape Breton, Nova Scotia, Canada

Reviewed: Feb. 21, 2010

Really good bread. Next time I will add some ground flax to it also.

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1 user found this review helpful

Reviewer:

Doreen

Reviewed: Jun. 6, 2009

soft and yummy!

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Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

Reviewed: Apr. 28, 2009

Great bread!

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Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Jun. 1, 2008

Not the best whole wheat I've had, but pretty close. I substituted white whole wheat for the rye flour and did 1 1/2 T honey and 1/2 T molasses. I omitted the sugar (mainly because I forgot) and used butter instead of margarine. I also baked it in the oven instead of the bread machine. Worked great. I also added some gluten to the mixture. It was still a bit sticky as dough and a bit crumbly cooked, but not terribly so. I will likely use this again.

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3 users found this review helpful

Reviewer:

cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

Reviewed: Apr. 7, 2006

Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machine, so that it rises a bit more. P.S.: as already mentioned, dough will rise hugely during the first knead, but not that much after the second one.

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9 users found this review helpful

Reviewer:

IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

Reviewed: Feb. 16, 2005

This is a great bread, taste good, rises good.

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1 user found this review helpful

Reviewer:

marmee

Reviewed: Nov. 5, 2004

I tried this for the first time last night. It was easy to prepare and the results were fantastic! I did the second rising in a baking pan and baked it at 350 degrees for 25 minutes. It rose beautifully and has a nice light taste. This is a keeper, for sure! Thanks for sharing.

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Reviewer:

NANCYCLARK1

Reviewed: Feb. 8, 2004

I really liked this one. I baked it in an 8 x 4 pan in a 350 oven for 30 minutes. I let it rise twice and added about 1/4 c. gluten to it as well. I could taste the rye and molasses, but they're not overpowering.

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Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Mar. 30, 2001

Although it always tastes great, I've tried this recipe 3 times and it always over-rises during the 'rise' phase and collapses during baking. This is a typical symptom of forgetting the salt so on try 2 I was SURE to add the salt. Same problem. I gave it one last try with same result.

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14 users found this review helpful