Reviewed: Jun. 6, 2009

soft and yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2009

Great bread!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2005

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

marmee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NANCYCLARK1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MACKALLEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
9 users found this review helpful