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This was perfect for guests! I served with an herb/white wine pate and an Emmanthaler cheese. The bread was beautiful - dark mahogany with a clear shiney crust. It was dense but not overly heavy with a wonderful chewy texture - the most perfect foil for the pate & cheese. This bread had a slightly sweet taste that complemented the rye - I admit this loaf was made w/o the caraway as one guest is plagued with diverticulosis & I would feel terrible if I fed her a seed that initated a flare. I used all-bran buds & they melded wonderfully. I will make this again with the caraway soon! This is a real keeper! Thank you Linda Joyce for this great recipe - it is the "real thing"!

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Buster's friend October 29, 2007
Black Bran Bread