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I've made this bread four times now (four weeks in a row). Once in the bread maker and the other times in the oven. Hands down it's best in the oven (nicer hand made texture and great crust). The first couple times I had a hard time getting it to rise but this last time it rose beautifully. I realized the difference this last time was after letting the bread sit in a warm place for 20 minutes, I fully kneaded it not only with my hands but also took the rolling pin to it for about 2 minutes. This must have activated the yeast and the prior times I only kneaded it for a few seconds. My husband is from Germany (has not even been the U.S. for two full years yet) and he has really missed the good German bread from Germany. He loves this bread and says it tastes exactly like the bread he always ate in Germany. Thanks for a great recipe!!

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tevs October 31, 2010

I picked this recipe for the April 2008 "Flower Power" challenge and I wasn't sorry I did. Excellent bread! I made ruebens with this recipe, using Russian Dressing and Reuben. Thanks for sharing a keeper!

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mammafishy April 12, 2008

It is a good recipe, but it needs more water. The dough should be soft and elastic. It makes a great sandwich bread. I made the bread this weekend.8.1.2013

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Lusi23 August 01, 2013

Great bread! Made in the ABM but baked on preheated stone in the oven. I ran short of rye flour so ended up using what I had (about 3/4 cup) & adding 3/4 cup 9 grain cracked cereal mix & unbleached bread flour to make up the difference. What a great bread! Excellent texture - made for great turkey sandwiches! Thank you grunig for this keeper! Will be getting more rye to make it properly (though may keep adding the chewy cereal).

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Buster's friend November 30, 2009

Thanks sooooo much for this recipe!!! It is totally authentic tasting and almost perfect. I did find it to be a little crumbly so I did some research and found that adding 2-3 T. of potato flour gave it a better texture. My German m-i-l says her neighbor adds a cooked, grated potato when she makes this type of bread Also, kingarthurflour.com has some awesome stuff called Rye Bread Improver and Rye Sour that you can use to add a little more rye flavor, if you like it that way. I baked grunig's bread with these extra ingredients and my in-laws were in awe of it when they visited from Germany last week. Thanks again for this superb recipe!!

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Kayline April 03, 2008

Once we got the measurements figured out this bread was outstanding! It brings back memories of my Aunt in Germany baking bread in her outdoor oven. Just add some real butter and some schinken and let your tastebuds dance!

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Bayern Chef February 09, 2008

Easy to make. We basted the bread with blackberry yogurt. It tasted very good.

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emtruck October 28, 2006

This is my first Bavarian bread and it certainly won't be my last! I made as directed - whisked all the rye flour with some of the white, mixing to a soft dough then adding the white flour until the dough was nice and smooth. This is the first bread I have made using a pan of water and worked well for this bread. I did bake at a lower temperature and the bread was so good! I served this along with a pot of Southwestern Chicken & Barley Soup #101693 making for a great meal. Thank you for sharing.

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Gerry October 24, 2006
Bauernbrot (German Farmer Bread)