Reviewed: Jul. 7, 2009

I used molasses in place of the sugar, and added extra caraway as others have suggested. This is a great bread. Making 1/3 the recipe yielded a huge free formed loaf!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Dec. 8, 2007

This is a delicious and versitile recipe. It rises amazingly, and makes a moist, fluffy bread for the amount of rye flour it contains. I've also tried varying the amount of sugar and using different flours in addition to the rye; it always turns out great!!

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Reviewer:

Becca

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 12, 2007

It works well w/whole wheat and brown suger (we don't use white flour); in fact we love it so much I make it weekly for our sandwich bread! Interestingly, I tried to halve the recipe and still get two 9x5's!

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Reviewer:

Jenny Gordon

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Reviewed: Oct. 26, 2003

This rye is moist and stays moist and soft past the first day. I added extra caraway because I love it, plus about a teaspoon of fennel as well. The extra caraway and fennel added flavor without overpowering the taste of rye.

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