Reviewed: Mar. 21, 2012

My fault, I did not read all reviews and baked this on French bread setting and it fell. May make again using basic setting sometime/

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Reviewer:

deedee

Cooking Level: Intermediate

Home Town: Winchester, Virginia, USA

Reviewed: Feb. 6, 2012

Using a Breadman bread machine I could not get this bread to come out. It finished deformed both times I tried to make it and was too dense to enjoy. I followed the recipe but I'm sorry to say it never worked out for me.

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Reviewer:

Luke

Reviewed: Jan. 6, 2012

This bread is awesome. I don't usually change a recipe but I really don't like caraway seeds so I did omit them. This is my new go to bread it holds up well for a sandwich. I like the cornmeal it gives it a nice texture.

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Reviewer:

Ann D

Reviewed: Nov. 29, 2011

This bread is fantastic! Delicious! But, OOPS!, I didn't notice until after the fact that I had inadvertently left out the cornmeal. Fuhgeddaboudit! It doesn't need it. The only DELIBERATE change I made to the recipe was to cut the amount of yeast from two teaspoons down to one-and-a-half, and next time, I'm thinking of cutting it to one. (The one-and-a-half pound loaf comes out fairly high, and it just barely squeezes into my plastic bread storage bags.) Thanks to this recipe, I can have the rye bread I love (it's my favorite kind of bread) without the high fructose corn syrup -- and sodium I DON'T want. This recipe is a definite winner and a keeper! UPDATE TO MY ORIGINAL REVIEW: I figured out my too-high-loaf-won't-fit-in-bag problem. It wasn't too much YEAST, it was too much GLUTEN. I've cut the amount of vital wheat gluten in half (One tablespoon instead of two), and it's PERFECT! No more store-bought rye bread for me! This is my "go-to" rye bread from now on!

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Reviewer:

I'mabakernotacook

Reviewed: Nov. 13, 2011

VERY Yummy!

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Reviewer:

Therese Marie

Cooking Level: Beginning

Home Town: Edgerton, Wisconsin, USA

Living In: El Dorado Hills, California, USA

Reviewed: Jul. 27, 2011

dough was VERY sticky and my loaf did fall, will try again altering flour measurements

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Reviewer:

kmwilliams

Reviewed: Jun. 29, 2011

This makes great sandwich bread and is also good with soup. I followed the recipe, except that I added an extra tsp of yeast and then did this on the quick cycle because I was short on time. I use regular rye flour and wish the flavor hadn't been quite so subtle. Perhaps dark rye flour would make the difference?

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Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Jun. 25, 2011

Although it had the general taste of rye bread, the crumb was very dense.

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Reviewer:

Alexis

Cooking Level: Expert

Reviewed: May 28, 2011

Pretty good rye bread! It's a tad dense, but not too heavy--I've eaten rye breads that are much heavier. Extremely easy as well with the bread machine as a helper, although I didn't bake it in the bread machine--I did the dough cycle and baked in the oven for 40 min at 375. Came out well. Thanks for the recipe!

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