Reviewed: Nov. 5, 2010

This is a nice rye bread. Very similar to what my Swedish Grandma used to make. Nice and moist and very flavorful. The one change I made was to use ground caraway instead of the whole seeds. It brought out the caraway flavor better.

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Reviewer:

Jeff

Reviewed: Jan. 2, 2010

Pretty good. A dense, hearty rye that is a bit sweet--not surprisingly, with the amount of sugar and honey. I think I'd prefer just honey, though. I made a 1/3 of the recipe and was able to make 2 small loaves. My pans are 8x5 as opposed to a 9x5 loaf pan, so I can typically make smaller loaves with them. However, I could've let it rise longer for a larger loaf. I don't really taste the orange, so I'd add more orange zest or use some oj next time. All in all, this is a nice rye. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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

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

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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14 users found this review helpful