Reviewed: Jun. 11, 2011

While the taste was ok, the breadmaker had trouble kneading the dough. My bread fell during the final baking. I will try it again but with modifications.

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3 users found this review helpful

Reviewer:

knotty head bajan

Reviewed: Mar. 17, 2011

This was very good -- but the texture was better with bread flour, rather than all-purpose.

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5 users found this review helpful

Reviewer:

Tym F

Cooking Level: Intermediate

Reviewed: Dec. 3, 2010

I'm giving this one a 5 Star rating, even though I didn't actually eat any of this bread! I turned out perfectly in my bread machine & my husband DEVOURED it before anyone else got a chance LOL! I'll definitely be making this one again for him! I would like to point out though, that this recipe and one for "Dark Rye Bread" on this site are exactly the same. I went into the recipe thinking that it would be a "basic" rye bread & turned out darker than I thought it would. However, my husband thoroughly enjoyed it, so no matter! LOL

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6 users found this review helpful

Reviewer:

Ainsley

Reviewed: Nov. 15, 2010

I had a disaster on my hands. I followed the recipe exactly as it reads and I added ingredients as per the bread machine instructions. It came out lumpy and doughy with the top 1"-2" cooked. Out of curiosity, I tried the cooked part and it was VERY tasty, I just don't know if someone can offer help of what to do with the bread machine? Perhaps I should make it sans the machine?

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4 users found this review helpful

Reviewer:

kuhlie

Cooking Level: Intermediate

Home Town: Burlington, Wisconsin, USA

Living In: Mount Pleasant, Wisconsin, USA

Reviewed: May 23, 2010

Used whole wheat flour and added 2 tsp vital wheat gluten to help rise. Other than that recipe is the same. Good flavor.

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4 users found this review helpful

Reviewer:

tjm

Cooking Level: Intermediate

Living In: Adamstown, Pennsylvania, USA

Reviewed: Mar. 13, 2010

Good bread. A little dense, but it's got good flavor.

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4 users found this review helpful

Reviewer:

sustennamom

Reviewed: Nov. 25, 2009

Good bread, I do like the rye bread with sauerkraut in it from this website better.

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6 users found this review helpful

Reviewer:

CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Tupelo, Mississippi, USA

Reviewed: Jan. 8, 2009

Was like a brick. I slice with an electric knife for even pieces and the knife didn't want to cut through it.

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4 users found this review helpful

Reviewer:

Dinner Maker

Reviewed: Sep. 29, 2008

The flavor of this bread was very good. I found the texture to be a little dense though...even for rye bread. Could be the baker.

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3 users found this review helpful

Reviewer:

rebecca

Reviewed: Jun. 15, 2008

This was the third loaf I've made. First from scratch. used the bread maker: MODs to INGREDIENTS * 1 tablespoon vegetable oil (Used Cold Pressed Olive Oil) * 2 cups all-purpose flour (used Organic Whole Wheat Flour) * 1 tablespoon unsweetened cocoa powder (left this out) * 3/4 teaspoon caraway seed (left this out) Result: Success Nice sized loaf. Dark Brown. Heavy and moist. Crumbly. Texture is like cake - almost like fruit cake. Slices fit the lunch meat well. Flavor is "intergalactic". I wonder if the "cakieness" is because I used: a. whole wheat flour b. a whole packet of yeast 2 1/4 tsp rather than 2. c. Olive Oil d. Due to the ratio of Wheat flour to Rye flour

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10 users found this review helpful