My favorite rye bread is probably Jewish, but this recipe sounded delicious. Everything seemed text book, though instead of needing more flour, it seemed dry so I added a dab of butter--and I'd used another ounce of warm water to proof the yeast, so that was strange. I think it came out exactly like it was supposed to, but I don't think I'd make it again. A bit heavy, not that flavorful--and I added extra orange peel--and pricy after I bought new caraway and fennel seeds, etc. It's making a good chicken salad sandwich with the crust cut off, though.
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My favorite rye bread is probably Jewish, but this recipe sounded delicious. Everything...