Reviewed: Feb. 25, 2011

My family liked this a lot. I'm making another loaf right now. It's great toasted with butter! This is a recipe I'll make many more times. The first time I made it, I was afraid the kids wouldn't like it. I was watching them (6 & 8) to see how they would like it, and they ate it up saying 'mmm'. It was not a super strong flavor...it was just right for us. I made it just as stated (perhaps added an extra 1/2 T honey) and it turned out wonderful. I used Hodgson Mill Rye flour.

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Reviewer:

versican

Reviewed: Feb. 22, 2011

this is a very good rye bread...tho i wanted to do it on the french cycle i did the dough thingy and baked it in the oven...i will post pics tho the bread spread...but it tasted like the best rye bread since a bakery...good stuff and will make it again...thanks for the recipe...

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Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Feb. 16, 2011

I know my bread maker, so I followed the recipe except I used a full Tsp of yeast. What a beautiful loaf! What a great taste! TY Uncle Wynn for an outstanding recipe.

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Reviewer:

TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

Reviewed: Nov. 13, 2010

If you're expecting a dense rye loaf, this is not it. This is more like a light rye sandwich bread -- moist and light and smells wonderful while baking! My husband was so anxious to have some, he nearly got his hand sliced as I was cutting it! :-) The only change I made was to use vegetable oil because I was out of olive oil. I baked it on Light Crust and it turned out wonderfully.

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13 users found this review helpful

Reviewer:

AmalAmer

Cooking Level: Expert

Living In: Salem, Oregon, USA

Reviewed: Aug. 26, 2010

Fabulous! Great Flavor! Didn't make a single change. Used my Westbend bread maker on regular setting and it turned out perfectly.

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14 users found this review helpful

Reviewer:

LAMAXWELL

Reviewed: Aug. 19, 2010

I personally don't care for rye bread. The taste of carraway=blech for me. I made this loaf for my boyfriend (who adores it) and he is RAVING about it. This is definitely on the list of breads to make again :). He says 5 stars for this one!

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9 users found this review helpful

Reviewer:

pianoducky

Cooking Level: Intermediate

Reviewed: Mar. 14, 2010

I'd give it 4.5 stars if I could. Just a touch sweet, and be sure to use a fairly fine cornmeal. Bob's Red Mill Coarse is a bit large.

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42 users found this review helpful

Reviewer:

troutski

Reviewed: Dec. 10, 2009

Great heavy, dense loaf of bread! I love the flavor! I didn't need all of the bread flour called for, that would have been too much! I'll be making this again!

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11 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Oct. 4, 2009

Yummy, true rye bread taste that I haven't found in any other breadmaker rye recipe I've tried so far. I have a Zojirushi Mini Breadmaker (BB-HAC10) that bakes 1 pound loaves. I found that dividing in half all the ingredient amounts in this recipe results in the perfect quantities for my Zojirushi breadmaker. I baked it using the regular cycle, normal crust setting. The only other change I made is to substitute dark corn syrup in place of the same quantity of honey, since I didn't have any honey on hand. This seemed to work great, and as a bonus for some people, turns this into a vegan recipe. As I mentioned above, it tasted great, probably better than the best store-bought rye I've had. In terms of texture, it was light and fluffy - not dense like I would expect from a rye loaf. While I'm sure some people would prefer this light and fluffy texure, I'd like to see if I can get a denser loaf. I may try the recipe on the French bread setting next time to see what happens. Thanks for posting this recipe, Wynn!

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21 users found this review helpful