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