Have made this twice and I really like it. I would argue that it takes about a day after baking to really develop. Though the texture is phenomenal when served warm, that deep rye flavor didn't really register for me until it cooled down. I subbed brown sugar for molasses and left out the fennel the first time with good results.
One of the nicest breads I've ever made in my bread machine. It's not as dense/firm as dark rye that you get at the store, it's actually sort of soft with a somewhat crusty outside. Very easy to slice. I made it as written with two exceptions: I added no caraway seed (not a fan) and had no dark corn syrup, so I used agave nectar. You could also use 1 T add'l water with 1 T add'l brown sugar. I used 3 T agave nectar, and it turned out perfectly. I'll be making this over and over, and may try to increase the ratio of rye to wheat, as rye flour is healthier for the diabetics in my family. By the way...you cannot taste the cocoa or the coffee in the bread, but it gives the bread a gorgeous deep color and flavor. My daughter always prefers white bread, and she loved it.
Really enjoyed this bread, the deep strong flavors are so good. Perfect with soups or stews and makes a great sandwich. Nice hearty loaf of bread! Made and reviewed for ZWT 4 - Family Picks.
Ð‘ÐµÐ· Ð¿ÐµÑ€ÐµÐ²Ð¾Ð´Ð°. (Thank You!) Wonderful bread. Came out just as I hoped. Served it with Hungarian Cheese Spread (Liptauer) Perfect combination. I could make a meal off of just these two things! Made for ZWT4
This has a very interesting and distinct flavor (the caraway seed maybe?) We think this would be AWESOME to make a ham & cheese sandwich with. Made for ZWT.