Wow, delicious Rye Bread, great flavor, Good texture & a nice big loaf. Rye bread is DH's favorite bread. He loves it toasted. Bev, Thank you sooooo very much for posting the recipe.
By far, the best rye bread recipe I've ever made! Texture was wondeful. It is just delicious. I didn't have molasses so I just used honey. It came out wonderful!! Thanks for sharing.
OUTSTANDING RECIPE! I used the dough cycle and did not put any caraway seeds and added 2 Tblsp. of coffee mate for extra flavor. (I use either coffe mate or powdered milk, whatever I have on hand.) It rose beautifully in the oven with the light on. I always let mine rise a long time, over an hour, as it rises over the pan and the final rising results in a really tall, fluffy loaf of bread. The taste is just fabulous. I will be keeping this recipe!Loved it!!! Thankyou for the post!
I made the dough in my Kitchenaide, baked as a big fat baguette for 25 minutes at 350. I bake bread all the time and this is about the best bread I've ever made. Fabulous. Used about 2 T olive oil in place of the butter, and 4 t. caraway. Added bread flour last, just until it held together. Other than than, followed recipe to a T. Really, really wonderful stuff.
Loved this one! Made for sandwiches and turned out great. Wasn't sure when I took it out of the BM (did the dough cycle) so just put it into the loaf pan and rose beautifully.
Well this gets five stars from me because DS liked it! It is, as other reviewers said, a gentle rye and that worked with him I suspect. Texture is very nice. I also did need to work in just a touch more flour, too, but I think that's the nature of bread and we are having outrageous humidity here right now. I made the dough in the bread machine and took it out for shaping. I did a round on a flat pan and baked it for about 40 minutes in a 350 degree oven. It's a wow bread and I LOVE it.
I set machine for "dough" and made into 15 rolls that I baked 15 minutes at 375. They turned out delicious......don't even need butter!!
Following the suggestions of other reviews I baked this as a 2lb "wheat" loaf. It turned out perfect. Also I substituted nonfat plain yogurt for the sour cream. Maybe not as creamy but it turned out very moist. I would like to try substituting some wheat flour for the white flour next time around. Tweaker
WONDERFUL! I followed recipe exactly-used 2 tsp active dry yeast, and on my machine selected basic cycle, medium dark crust, 2 lb loaf. As soon as it was finished, I placed loaf in plastic bag so steam would soften crust. Made the most delicious sandwiches! Thank you for a great recipe!!!
I have made this twice today. The first time, I made it exactly as written (minus the seeds because I didn't have any). When I checked the dough at the knead cycle, it was very wet, so I added an additional 1/4 cup bread flour. At the end of the dough cycle, it was still pretty wet and I had to knead quite a bit of all-purpose flour into it to be able to handle it. Shaped it into little ovals (for subs) and let them raise. They were very good! The second time, I used 3 cups of bread flour and 1 cup of rye. The dough ball was perfect at the knead cycle. At the end of the dough cycle, I had to dust a little bit of flour onto the dough to be able to shape it into buns. I let them raise until double, baked them for 15 minutes at 375 on a parchment lined sheet, rubbed them with butter (after they were baked) and they were absolutely divine! Perfect texture and taste. They also raised up higher the second time around. I also added one teaspoon of diastatic malt from King Arthur. They taste much like the bread served at Saltgrass steak houses. Next time, I may try honey in place of the molasses, but these were so good, I might not change a thing. Hubbie is gone, but can't wait for him to get home to try these. (this is how I sneak stray dogs into the house) Bev, thank you very much for posting this fantastic recipe! It is a winner! PS--I think one reason some reviewers complain about the wet or "slack" dough is the way a person measures flour. Some people dip and scoop and some people fluff the flour, spoon it into the cup and level. A scoop will probably give you more flour than spooning. Professional and serious home bakers (which I'm not) weigh ingredients.