Raisin Rye Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 1, 2011
I made this in my bread machine last night was was very surprised at how tiny and dense a loaf this recipe produced (maybe 6" x 4"). I had never used anything other than dry milk in the bread machine and wondered if it was the milk that weighed down the batter? I could not resist cutting off the heel and spreading some cream cheese on that warm slice. Wow - was it ever good! I replaced the molasses with honey, used butter instead of oil, did not add orange peel or anise or fennel (don't like them). I just wish this was a bigger loaf because the taste is very good.
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Home Town: Chicago, Illinois, USA

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Photo by apurpleocean
Reviewed: Nov. 3, 2009
this is a good recipe. i made this by hand and substituted honey for mollasses. i'm just not a big mollasses fan. i also left out the orange zest because i didnt have an orange handy. makes a nice breakfast toasted with cream cheese. :D
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Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA
Living In: San Diego, California, USA
Photo by sueb
Reviewed: Nov. 9, 2008
Great taste! After proofing the yeast, my bread did not rise! After 1 1/2 hours, I added the raisins and seeds, and let it rise in the bread pan for another hour. It did not rise! I baked it in the oven, and found that it had risen!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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