9 Reviews

This bread is delicious. No further comment required. To those who said the dough is sticky I think that Karin knew that and is why she said to let it rise in a "well greased bowl". Having said that I did cut back on the water by 1/4 cup. I didn't have instant coffee so I subsituted 1/2 cup of my favorite dark roast brewed coffee for 1/2 cup of the plain water. Seems to have worked out ok. I also didn't have caraway seeds and I don't miss them. Finally to the person who said that 200'C is a bit low, that's 392 farenheit and to me that's a about 17 degrees high. Folks make sure what setting you're looking at, I almost messed this up thinking it was 200'f. This will be my standard Rye bread recipe from now on.

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Mark Kovach February 07, 2007

Too chocolate tasting, but nice texture. Try it with just 1 tbsp or less. And put the whole thing in the bread maker for the whole duration. I followed the suggestions of two others: reduced the water by 1/4 cup, used honey instead of golden syrup, and instead of instant coffee put in 1/2 cup of strong black coffee as part of the liquid. Turned out perfect. Thanks

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eckman March 21, 2009

No changes needed for this recipe,this is the best drark rye I've eaten. On my second try at this I made a loaf of white bread at the same time as the rye, I then used half of each to make two marble loaves.makes the best toast. Thanks for your recipe

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bruju March 02, 2008

Wonderful bread! I didn't have any problems with the dough being too sticky. I used Light Corn Syrup for the golden syrup. Next time I will try honey just to see if there is any difference in taste. This was so easy and for a yeast bread pretty fast. This will be a standard in our house. Thanks for posting Karin.

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TXOLDHAM March 06, 2007

I was craving a dark rye bread for the bread machine and this recipe brought it home. I substituted corn syrup for the golden syrup, added some extra caraway seeds, and added about 1/4 cup more bread flour so it wasn't so sticky to handle. I will be making this bread again in the future. I never did get to try it with a Rueben sandwich. I ate it up too fast! Thanks, Karin!

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Watkinslady30 January 20, 2007

Loved this Recipe. It was so good i had to make an other loaf immediately because the family finished it by the end of dinner. Thanks fastfrenchy

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fastfrenchy July 13, 2006

We love this bread, but I did have the same "sticky" problem as another reviewer. So today I made it with my stand mixer so I could accurately measure the amount of flour I really needed. It turned out to be an extra 1/4 cup. The only other substitution I have made every time is honey for golden syrup. One time I just let the bread bake in my abm and that worked quite nicely also. It's hard to lose with this recipe.

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Donna Matthews April 27, 2006

Very tasty, but found the dough to be too sticky for easy kneading/shaping without the addition of considerable flour. I also question the oven temperature, which seems too low.

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Antigonos November 26, 2005

This made a delicious loaf and the colour and texture were gorgeous! Very easy to make...a definite keeper!!!

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Kydd October 08, 2005
Dark Rye Bread (Dough Made in the Bread Machine)