9 Reviews

I made this bread and found it to be very flat in flavor. The recipe I printed out did not call for salt. Maybe now that the recipe includes salt the flavor would be better.

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travelinsally April 19, 2009

Excellent recipe. Not sure what KeyKeeLee is talking about; the recipe I have clearly shows a cup of rye flour. <br/><br/>Produces a lighter loaf than the recipes I've been using for my Zojirushi, yet it's quite tasty and it slices very easily. This one is a keeper - probably the only rye bread recipe I'll keep using. I've been unhappy with all the others I've tried. I wasn't sure about adding the onions but I like it with them.

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Ross S. January 28, 2015

I am very sorry to say this, but this is a wheat bread recipe, not rye bread. In order to have rye bread you need RYE FLOUR. This recipe is an onion and caraway wheat bread. Caraway seeds are a spice that can be added to many breads, but it does not make any of them Rye Bread.

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KeyKeeLee October 29, 2014

I made this bread today and followed the recipe as published...WOW!!! It is wonderful!! The next time I may try it on the "Basic" bread setting as noted. Albeit very good, the loaf is not perfectly shaped...fortunately shape does not affect the taste! Again, EXCELLENT and thanks for sharing!!!

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MaeVivian February 19, 2014

This is the absolutely best recipe yet! The first loaf disappeared in one day. My second batch is in the bread machine right now. It's simple to do and makes "real" bread.

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Mary B. November 26, 2013

Absolutely amazing. I didn't have all of the flours I needed on hand, and I had literally just used the last of my gluten 20 minutes prior, so I used 2.5 C white flour and 1.5 C rye, and it still turned out beautifully. The flavor of the onion flakes is not only delicious, but a fun way to dress up a turkey sandwich. I made it by hand, divided into two small loaves and baked at 350 for about 25 minutes, but I think next time I will leave it all as one large loaf.

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Three Kids Make Me Crazy October 24, 2011

I used this recipe as a base, but made a sponge with 1 cup of whole wheat flour, 1/2 teaspoon of yeast and 1 cup of water. That set for 6 hours and then I added the remaining ingredients. The bread was excellent but the surface of the loaf was grainy due, I'm sure to lack of kneading on my part.

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Red Apple Guy February 21, 2010

Great bread recipe - easy to make and really nice flavor - Thanks!

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GautreauxGang January 23, 2010

Chewy, yet tender! I used the ABM dough cycle and baked as two 1-lb loaves in my oven at 375F for 25 minutes; I made as written with 2 cups bread flour, 1 cup rye, and 1 cup whole wheat, the onions, and the caraway seeds ~ I added 1 teaspoon lemon juice to extend the freshness, and also added 1 1/2 teaspoons salt that I believe had been omitted from the recipe by mistake. Made for Spring PAC 2009 ~ Thanks Baby Rebecca!

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Kerfuffle-Upon-Wincle March 29, 2009
Rebecca's Jewish Rye Bread