Reviewed: Nov. 27, 2009

This is an easy great recipe for only rye flour. So many people are alergic to wheat these days. The comment about two much flour, I used about 6 cups, if you wanted to use all flour of course you would add more moisture. That's not rocket science to work that out. Flours differ so much. Great recipe.

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Annie Cole

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Reviewed: Dec. 8, 2007

Doesn't require the full amount of flour listed in the ingredient list, if you follow the directions just right where it says "may not need the rest of the flour" it comes out great.

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Gordy

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Reviewed: Oct. 14, 2005

The best whole rye flour bread that I have ever made. It stays moist and fresh for days.

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CHRISCULL

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Reviewed: Feb. 12, 2005

I tried this recipe for the blood group diet, which calls for no wheat or milk (type A). I substituted soy milk for the milk, and it turned out great. It's much easier than the recipes that call for making starter, and letting it sit around for a few days. Bravo to Andi Flanagan.

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DANAE1

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Reviewed: Dec. 24, 2002

Please excuse my ignorance, but I can see no way that 2 cups of milk are going to allow anything to be done with 7 cups of rye flour. Adding water did not help. There seems to be something fundamentally wrong with this recipe, and it may need to be corrected and resubmitted. A pity, because I'm still looking for a rye bread that doesn't use wheat flour.

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