18 Reviews

Best rye bread that I have made! Love it as it is the tastiest recipe yet. I made in the bread machine, let it rise and baked in the oven 350 deg. for 28 min.

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adopt a greyhound March 06, 2013

Mr-Mom, this is a keeper. I've tried several recipes for a dark rye bread. This is the darkest and the tastiest. I made it just as written, removed the dough from the bread machine, formed into hot dog buns (!) and baked at 350 for about 18--20 minutes. I used whole wheat flour instead of white flour on the board to shape the rolls; that gave a nice little crunch to the crust. They rose nicely; the crumb is beautiful; the taste is very good. Oh, and I didn't use caraway seeds, not crazy about them. Next time I might replace 1 cup of the bread flour with whole wheat just to see the difference. Other possibilities I might try, just to get a little tang into the bread: 1 Tblsp. cider vinegar, and/or dried minced onions, maybe shape the rolls/bread in cornmeal. So, thanks for a good recipe . . . Janet

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Jezski February 07, 2012

Delightfully easy to put together and wonderful home made taste. Kitchen smelled so good. Set my machine to a 1 1/2 pound loaf. This is a real treat.

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Sandy B. October 25, 2015

I baked this in my ABM. I had rye sourdough starter to use, so I used it here, and observed the tackiness of the dough at the 5-minute kneading mark. I didn't do a mathematical calculation of adjustments before I started, so I give thanks that the recipe was forgiving. The taste was phenomenal! I will make this again, following the advice for sourdough starter substitution more carefully, and observe the end result when I "behave."

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KateL December 29, 2013

Just finished baking this bread and it's excellent! I haven't had a loaf of homemade bread turn out with this nice of a shape in a very long time! The outer crust has a nice crispiness while the body of the loaf has a wonderfully soft texture. It slices beautifully and tastes SO good just warm from the oven with my favorite spread. I, too, followed the recipe. Wasn't sure what "gluten flour" was, so just used my regular bread flour. I only use my bread machine for the kneading/rising, so guessed on the baking time of 25 minutes at 350 and it turned out just great! FINALLY, a "dark" bread like the restaurants serve - YAY! Thanks for all the work that you put into creating this recipe!

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Cindy McNeil March 02, 2013

Great recipe! I did everything as stated except I added about 1 and a 1/2 tsps of deli rye flavor and it came out wonderful. It also yielded a high loaf which I had a hard time accomplishing with other recipes.

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josun84 October 26, 2009

I followed this recipe exactly, in my Zojirushi machine, and it turned out very well. I like the rich flavor, and the texture is very nice.

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MaryBethMN September 19, 2009

Hey Mike, a very good rye indeed, thanks. Not having any instant coffee I simply brewed up a pot and used that instead of the water. Good texture, makes a great ham sandwich.

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Chef AkRascal January 27, 2009

This is why I bought a bread machine. The perfect rye bread. Thanks. I substituted olive oil for canola oil because i didn't have any and left over coffee from the morning for the two tablespoons of water because I omitted the instant coffee.

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revpjack October 19, 2008

I am definitely less positive than the other reviewers. Perhaps I made some mistake somewhere, but the result for me was very chewy and dry, with a strong cocoa taste which did not go too well with the rye.

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Is This Really Necessary December 30, 2006
Iron Mike's Dark Rye Bread (Bread Machine)