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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This bread is fantastic! Delicious! But, OOPS!, I didn't notice until after the fact that I...