Reviewed: Jul. 22, 2000

The best rye bread I ever made or tasted The flavor reminds me of the old world european rye bread.

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33 users found this review helpful

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Reviewed: Oct. 2, 2003

Had good flavor. I made this on the French setting on my bread machine. It fell before it baked. The dough was too sticky, and the bread is REALLY sticky too. I even added more flour than it called for. I couldn't finish the loaf and it ended up in the trash. I might try it one more time, in a mixer with more flour, but I'm not sure.

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21 users found this review helpful

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ACHOCOCAT

Cooking Level: Expert

Reviewed: Jan. 31, 2009

My daughter's on a Low Oxalate Diet because of kidney stones and rye bread is allowed. I've tried to find a recipe that works and this is the first one that didn't fall during baking. I did make some changes first: no caraway seed - not on diet, cut out cornmeal and raised the bread flour the same amount. I also didn't have any gluten to add so raising the bread flour helped cover that. It was tasty and quite moist.

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35 users found this review helpful

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turnerasylum

Reviewed: Jul. 25, 2009

I likes it. The only thing that I didn't like was that the corn meal made it dry when in the toaster. But all in all it was great for sandwiches

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8 users found this review helpful

Reviewer:

Woody

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

Living In: Phoenix, Arizona, 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

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Brian P

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

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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

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troutski

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

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pianoducky

Cooking Level: Intermediate

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

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LAMAXWELL

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