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This is a lovely bread! I did use cocoa for the coloring as I didn't have the instant coffee I thought I had; I didn't use much and you can't taste it but it provided enough color to give the marbling effect. This bread baked up so moist and firm, with great flavor and texture. Made in fond memory of pammyowl, November 2013
Delicious rye bread! I mixed the dough in my stand mixer, using medium rye flour. We loved the subtle rye flavor this flour and the caraway seeds gave to the bread. Also, I used the caramel coloring option instead of the instant coffee. I brushed the crust with melted butter after removing from the oven to give it a softer crust. This bread makes wonderful sandwiches and toast. **Made for the pammyowl cookathon - November 2013**
A very good tasting bread. I used my bread machine to mix the dough but then took it out and did both risings outside of the bread machine. I was not able to get anywhere near as close of a dark color for the dark rye as the photo shows. But that's ok. It is the taste that matters. If you like the taste of caraway seeds, I think doubling the amount would work great.
Oh me! Oh my! This is not only a beautiful looking bread...But...it is scrumptious!!!!!!!!!! Deserves 10 stars!I made it exactly as instructed except I left out the caraway seeds because I don't care for them. I never realized how very good a rye/white bread could be. Oh, by the way I used the alternate suggestion the chef mentioned for the coloring ingredient because I had carmel coloring but didn't have instant coffee. I usually prefer white bread 10 times over other breads...this will definitely be repeated. Made for PAC Spring 2012.