Submit your best original recipe and you could win some serious cash!
Our #1 cupcakes, too-cute treats and fun snacks for your little one's next milestone.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Our top recipes will keep those Irish eyes smiling — even if you're only Irish for a day.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Schedule your whole week and create shopping lists, all in one place.
Save and organize your favorite recipes into custom collections -- for FREE!
Create a menu for your next event or browse others' for ideas.
Join our newsletter and get new recipes and cooking tips every week.
As a member, you can enjoy all our meal planning tools.Join Food.com
French Tart shares more about herself, her travels and her favorite international cuisine
We've rounded up some of our home cooks' most entertaining kitchen mishaps
Meal ideas to meet your budget
You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want!
You can create a menu to plan your next party or event and publish it to share with friends - for FREE!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Added November 20, 2002 | Recipe #47081
Showing 1-6 of 6
Awesome bread! Added 1T vital wheat gluten w/vitamin C & used Smart Balance soft spread for the margarine. Used a tablespoon of molasses and 2 t sugar. Added a teaspoon fennel seed as well. Used the ABM to mix the dough - rose beautifully. Shaped by hand & rolled in oat bran. Slashed loaf 2/3 of the way through second rise. Baked at 350 degrees F for 38 minutes. Beautiful dark brown loaf with tender loaf with chewy crust that smelled & tasted terrific! Amy gave us a lovely bread here - will be on our regular rotation. Plan to use a cornstarch wash next time I make with - but will always keep the oat bran dusting on the bottom. Served with Old-Fashioned Cream of Tomato Soup and slices of Maluarosa cheese. Delicious! BTW - this is AWESOME bread toasted for tuna/salmon salad as well as pastrami sandwiches!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I'm not sure just how to rate this bread. Beautiful high round loaf. Wonderful texture, Just lovely. But . . . not too much rye flavor. I didn't have oat bran so substituted whole wheat flour. Shoulda subbed more rye flour instead. It didn't quite have the rye tang. Next time, a little more vinegar AND a little more salt. Maybe another tsp of onion flakes. I did add a tsp. of instant coffee, as suggested in some other recipes. The 2 tablespoons of cocoa is OK but I think next time I will halve that. I didn't have any caraway seeds; don't know why, I have every other spice or herb you can think of. And I used more like 2 tsp of dry yeast. This recipe is definitely worth working on. Thanks for posting. . . Janetpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
i was looking for "black forest rye" like we used to be able to buy in the supermarket where we lived - very dense - anyway, i doubled this and made it by hand instead of a bread machine - it made one very nice big loaf - smelled like chocolate as it was rising and tasted delicious, sliced very thin and toasted :) - i think i will quadruple this bread recipe next so i can share with my neighbour - my five children and I had this for breakfast, and they are asking for more but we ate up every crumb (my husband had his this morning before work and loved it, too...) Thanks for a great recipe, recipe fairy!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Like mianbao, I made this by hand. I made it as a free-form loaf, which worked pretty well. I did overcook it a bit (trying to do too many things at once) but it was stil very tasty. The store was out of rye flour so I had to get pumpernickle rye, which I'm sure changed the flavor a smidge. I also subbed the margarine for olive oil. It rose well and has a very nice dark flavor. The caraway added a nice bite and the onion flakes are suprisingly noticeable with oniony tang. The bran added to the texture, giving it a bit more rough-grained rustic texture. Thanks, I will try this again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This is nice, tender bread. I made a double recipe by hand, and formed the dough into pan rolls. I was shocked to find I was out of caraway seeds (which I love), but this bread is still very good. Next time I'll make some with caraway. Thank you for the recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (561 g)
Servings Per Recipe: 1