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This was so yum!!! I made my starter in the morning and let it do it's thing while I was at work! My kitchen is very warm during the day and I think this is a key element! All in all it rested about ten hours. Everything came together easy peasy in the ABM on the dough cycle and then I pulled it out, kneaded lightly, let rise about 30 minutes. I then baked it in a 400F oven for about 30 minutes! This was just great. For the reference of others 225g = 1 1/2 cups + 2 TBS and 50g = 1/2 cup. These worked very well for me. I also added 1/2 tsp additional yeast. Oh, and these are american cups. This was great served with Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven. Excellent for dipping and also piling some stew on top! Yum! Thanks for posting French Tart! We loved it and as I got rye flour specially for this, we will be having it again soon! :) Made for the Queens of Quisine ZWT6! I forgot to mention the flavor was perfect! Great with the caraway seeds and the tanginess of the sourdough. Perfect with beef stew!!!

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~SarahBeth~ June 22, 2010

This ended up in a rather dense, finely textured loaf for me. I did not use the commercial yeast, only the sourdough. I used 100 g of sourdough starter that I already have. It made very good sandwiches, and I and my official testers really liked the flavor of the rye and caraway in it. The texture of the loaf was such that I could slice very thin slices, a must for one of the tasters who won't eat anything thickly sliced. Bread did not crumble - held up beautifully. I also did the initial mixing in the bread machine.

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duonyte April 11, 2008

First I want to say that this bread is delicious. After talking with French Tart I think I had a problem with the starter (I'm brand new to starters). My kitchen is very cool at night and that must have kept it from developing properly. My loaf failed to rise well as a result. I started the bread in the machine and finished the dough (which felt fine and strong) by hand and oven baked it. The caraway seed I thought I had turned out to be cumin seed so I replaced the seeds with a bit of dried onion which worked very well flavor and baking wise.

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Annacia November 26, 2007

I don't generally have bread flour on hand, so used all purpose. I don't use a bread machine, so made this bread by hand. I let the sponge go for 12 hours, and then kneaded it with other ingredients. I let the bread rise for about 2 hours, then put it in a loaf pan and let it rise for another hour and change. I baked it at 400 degrees for 40 minutes until the internal temperature of the bread was 185 degrees. The taste and dense consistency of the bread was very nice although the final rise didn't rise as much as I hoped it would which I've chalked up to the all purpose flour substitution. I'll be back to adjust my review after making with bread flour.

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gadgetman0404 December 13, 2008

I used the whole wheat cycle on my bread machine. No problems. This bread has a nice texture that lets you cut it thin, so it made good toast. The flavor was nice for a change, but the sourdough flavor was a little more dominant than I expected. I guess I was just hoping for more of the rye and caraway flavors, but I would probably make it again sometime. Thanks.

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littleturtle June 01, 2008

Okay, I am not waiting to see what the rest of my family thinks. This is awesome bread. I have not yet learned how to do a real sourdough bread, yet, so this seemed like a nice introduction, where all the starter is used for the loaf. Even though I am in America, I went ahead and pulled out my scale and weighed all the ingredients you have a weight for, and used American teaspoons and tablespoons for the rest, and had no problems. I used the dough cycle on my bread machine, and then pulled it out, shaped it into a long loaf on a greased sheetpan. I covered it with a towel and let it rest/rise for 30 minutes while my oven heated to 450 degress. After the 30 minutes I slid it into the very hot oven, dropped the heat to 350, and then baked the bread for 40 minutes. It came out PERFECT! It was like the best rye, but with a little tang of sourdough. It made excellent sandwiches. Thank you for an easy introduction to sourdough, FT. Made for ZWT4, but I will be makign again, and again, and again . . .:)

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CraftScout May 28, 2008

Let me just begin by saying I hate giving a bad review, and only do so when I feel certain that I did not mess up too bad. Further - I am not a very good baker, I can cook but baking is always kind of a challenge for me. Why I own a bread maker in the first place. Even with my challenges the bread maker has always come through for me. Sometimes better than others but always comes out somehow. I AM good at following directions and after several times of going back over this recipe, feel confident that I followed it correctly. Something is pretty wrong with it as I had to throwthe sticky, gooey, sort of like cibatta bread dough but worse off into the yard as I was afraid to put it even down my garbage disposal. I have used other bread recipes where you had to make some adjustments to the dough - little more flour or a little more water and I have gotten so I can do that and understand that it is no fault of the recipe but try as I might there was no bringing this one around. And I have NEVER had that happen before. The ONLY thing I can say is "strong white bread flour"? I used bread flour maybe no muscle? The recipe does not change well into US measurements and maybe I blew it there but too many others that are so much more forgiving and do not make a mess out of your machine and yard to mess with this one. So sorry, just had to write this review so I remember not to try it again.

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Jockey May 27, 2008
German Country Style Sourdough Rye Bread With Caraway Seeds