Reviewed: Oct. 1, 2010

This was so tasty, even good toasted the next day. I used golden raisins, and increased the flour by 1/2 cup. I also add a little gluten to all of my bread so that it rises nicely. GREAT recipe -- I'll make it again and again.

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Reviewer:

Natalie Smiles

Cooking Level: Intermediate

Home Town: Hibbing, Minnesota, USA

Living In: Carol Stream, Illinois, USA

Reviewed: Jun. 13, 2009

I made a few changes for the preferences of my family; I used yogurt instead of the milk and vinegar, honey instead of molasses, and 1/2 of the flour was whole wheat. I found that I still needed about an extra 1/2 cup flour. Caraway seeds give the bread a great flavor!

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Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 22, 2007

This bread had a really nice flavour, but the dough was extremely wet and sticky. I finished the bread off in the oven but even though I greased my bread pan, after 30 minutes, the loaf ended up burning and sticking to the pan and I had to scrape it out with a spatula. I would not make this recipe again, but I might try adding raisins to one of my favorite caraway rye bread recipes. I think it would have the same flavor without the mess.

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