Reviewed: May 25, 2012

Excellent! Delicious with butter and a bowl of soup. I made the dough in my bread machine (had to add about 1/4 cup more water so that it would mix properly). Then divided into 3 loaves and allowed to rise. Baked in oven at 350 for 25 minutes and they are perfect!

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Reviewer:

caramia

Reviewed: Jan. 28, 2012

Very nice recipe! I baked this dough using dark rye flour, in two round loaves on a well-heated pizza stone in our oven. We will be making this hearty and filling bread on a regular basis from now on!

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Reviewer:

DONNANDREW

Cooking Level: Expert

Living In: Parksville, British Columbia, Canada

Reviewed: Jan. 25, 2012

better than the wheat bread i make. mmm! thanks for sharing!

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Reviewer:

karolyn122

Cooking Level: Expert

Living In: Western, New York, USA

Reviewed: Dec. 20, 2011

My husband likes this better than his old family recipe (don't tell them!) Delicious and easy. The rising times for me were a lot longer than indicated in the recipe but this turned out to be delicious flavorful bread. We'll make this often.

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Reviewer:

Trishinomaha

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Omaha, Nebraska, USA

Reviewed: Dec. 17, 2011

tasted like real rye bread ;0)...yes it didn't disappoint...i had to use dark rye flour so used honey instead of molasses...did on the dough cycle in my bread machine then baked it in the oven in my french loaf pan...i was impressed and so we my guests...;) worth making again!!! thanks for sharing the recipe...

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Reviewer:

smitty

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Nov. 30, 2011

Turned out beautiful:) I made this for my family everyone loved it and they are asking for more!

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Reviewer:

roseshavethornz

Reviewed: Oct. 14, 2011

Totally delicious recipe! Deserves 10 stars. I live in Denmark and try to get my hands on Swedish bread as often as possible. This recipe is so good and so Swedish tasting! I do substitute butter for the shortening. I've tried it with molasses and with dark corn syrup. Both are delicious. Also, I make two big loaves which gives more moistness to the bread.

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Reviewer:

ICOOKNDK

Cooking Level: Expert

Home Town: Suffolk, Virginia, USA

Reviewed: Jul. 25, 2011

Third time making this and it is always great! I add caraway seeds. Served last time with honey butter! great combo!

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4 users found this review helpful

Reviewer:

toot

Reviewed: Jun. 21, 2011

When I told my family I was making rye bread, I was informed that nobody likes rye bread. Turns out they're wrong, everyone liked this rye bread. Excellent flavor and texture.

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Reviewer:

iloveafarmer

Reviewed: Mar. 27, 2011

Excellent. I really like it with the caraway seeds (about 2 tbsp toasted lightly). Making another batch to share at work. Thanks for sharing. Update: brought to work was told the best rye bread they ever tasted...

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6 users found this review helpful