This bread is wonderful and will be a regular in this household. I just toasted up some for breakfast this AM. I used buttermilk powder and all-purpose flour rather than bread flour and used more gluten than called for. The bread rose up very well. I also used 1 tablespoon caraway seeds. I will move this to my "Tried & True" file.
Another great bread Andy! I did add just alittle more brown sugar to mine. The bread turned out perfect. Nice texture. Its another keeper in my bread book! Even DH raised a eyebrow and said it was good.(He is not a rye bread man) Thanks for sharing another Heavenly Bread! :)
Andy.... this bread is as good as any bakery shop.. dh loves rye bread, however; very picky. He said it was 10 star all the way and I agree.. only change I made was to use 1 tablespoon caraway seeds.. so glad I ran across your recipe........nita
Abolutely delicious. I was out of caraway seeds, so this bread didn't have the usual rye taste, but it was very good anyway. I followed the recipe exactly and didn't have to add any more liquid or flour. We live at 5,520 feet, so sometimes bread recipes don't turn out as expected. This is a definite keeper,
Wonderful interior texture. I wanted to do something a little different and make it have a more sour taste so I used dill seeds instead of caraway and added about 1/4 cup onion sprouts with seeds attached. I think next time I'll leave the seeds out altogether and add another Tbsp of brown sugar. I thought the crust was a little hard on the top. Next time I'll remember to spray the inside of the pan with Pam or oil it a little. Since rye dough is so dry anyway some of the flour ended up not mixing in on one corner. I might add a smidge more liquid, as I was hoping for a little softer bread. But, any faults with the bread were mine, not the fault of the recipe, so I give it 5 stars.