Reviewed: Apr. 2, 2002

This bread was easy to make and turned out beautifully! It did not take as long to make as the recipe said. Everyone loved the flavor. Was great for Reuben sandwiches.

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14 users found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 24, 2006

I have made this bread for friends and family and they all loved it. It is hard to find a pumpernickel bread that appeals to so many different tastes. This is that bread!

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8 users found this review helpful

Reviewer:

maple leaf

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Rogers City, Michigan, USA

Reviewed: Mar. 14, 2007

good bread, but I add some coffee power, and caraway seeds to it; I like carsway seeds. Will this bread again.

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3 users found this review helpful

Reviewer:

pignkitty

Reviewed: Nov. 27, 2007

Hearty and delicious. I would recommend upping the salt to 3 tsps. For a different flavor, try adding onion to the dough for onion pumpernickel bread.

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5 users found this review helpful

Reviewer:

Wannabe Amish

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Oct. 17, 2008

This bread is awesome! Very tasty and chewy. My dad is from New York and says it's very authentic! Thanks!

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12 users found this review helpful

Reviewer:

oceline

Cooking Level: Expert

Living In: Fremont, California, USA

Reviewed: Nov. 17, 2011

This bread, in the end, turned out to be very delicious. However, I ended up using almost 2 cups more flour then specified. Also, as many have noted, the cooking time needs to be extended by 15-20 minutes so as to cook the middle fully. Placing foil over the top during these 20 minutes is necessary if you are not spraying the bread with water every 5 minutes or so. The bread also was just too dense for my taste. In the future I will try to use a small amount of baking soda and perhaps that will do the trick. Overall though, I greatly enjoyed making sandwiches with this bread!

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1 user found this review helpful

Reviewer:

Krameres

Reviewed: Feb. 23, 2003

Not as dark as I would like, I did it twice and the first time it needed more time to bake and dough ws very dry. After increasing the milk nd raising the tempature of it the product came out fine. good bread just needs some tweeking in the recipe.

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11 users found this review helpful

Reviewer:

MADMADDIEL

Reviewed: Jan. 24, 2012

Awesome taste. I increased the flour to make it into a soft dough that was only slightly sticky when kneading. Also I increased the rise time, 1 hour on the first rise and then another hour after I formed the loaves. After that the bake time was good and then center was done and the outside wasn't hard.

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3 users found this review helpful

Reviewer:

NeminUtopia

Reviewed: Dec. 8, 2006

The taste of this bread was very good, and we LOVE dark bread. My complaint with this was the writing of the recipe, which leaves a bit to be desired. 1 1/3 tsp? 2 2/3 TB? Who has those measuring spoons? I found the recipe too wet and had to add quite a bit of extra flour to be able to knead it. It definitely needed to be cooked longer - 40 minutes was still not enough to cook the center. Also, the kneading instructions were a bit vague. Knead 15-20 minutes until...? I used my mixer and only kneaded about 5 minutes. I'm going to play again with this recipe, because, again, the flavor was very good.

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88 users found this review helpful

Reviewer:

lblorenz

Reviewed: Sep. 13, 2002

This was my first attempt at homemade bread without a machine. I agree with the previous reviewer, it was good with the reubens, it wasn't as dark as I had hoped, but it was good. I added sesame seeds to the top of the bread before baking. Thanks Clem!

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24 users found this review helpful