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A small dense bread. I was worried after it kneaded as it wasn't raising much and seemed to keep it's shape and not spread out. But no worries it turned out delicious. However, there was not a rich rye taste very mild even with the caraway seeds. I fixed this to go with my corned beef dinner and hopefully sandwiches if there is any left :) Thank you for posting Annacia.

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:)Shirl(: March 16, 2009

I love it!!! Sooo tasty!!!

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vindase March 11, 2009

Delicious! Just the right size for the 2 of us! Easy to make. I used molasses because I'm out of honey -- yum, yum, yum!

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1014248 November 04, 2008

I was craving rye bread with caraway seed and I found your recipe. Excellent! I t was everything I hoped for and more. The flavors shine through, the texture is wonderful. TY!

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angelalberta_22 June 24, 2008

Really delicious loaf! Good texture and although mild, it's still very flavorful. I didn't have "dark" honey, so I used 1 tbsp honey, and 1 tbsp molasses. Other than that one change, I follwed the directions as written. I do wish the loaf was larger and I will probably try and double in in my machine for a 2lb loaf. Thanks...this one's a winner.

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zaar mate June 19, 2008

This made a flavorful loaf. For some reason it fell while baking, but still had a nice texture. Great for ham or pastrami sandwiches! Made for ZWT4. Thanks for the recipe! ~Sue

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Sue Lau June 18, 2008

i was real skeptical when i made this , i have a 2 lb machine and this only makes a 1 lb loaf- i this is the smallest loaf i have ever made in any machine, but it was delicious. very tasty, healthy, and we wanted more-- btw, omitted the seeds, in nyc it's always "rye no seeds" made for zwt4.

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chia June 18, 2008

Really wonderful rye bread, soft and delicious. I made this by hand and then baked it in the oven. I used my favorite Ultragrain flour, which is whole grain but has the texture of white flour. Since it's not bread flour, I added gluten. My rye flour is dark rye flour, and the color of these loaves is a rich light brown crumb, with a golden crust. I think I may try this next time with a sourdough starter adaptation. Yummy bread, Annacia! Thanks so much!

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Susiecat too June 18, 2008

Great rye bread.I baked it in the oven.I had no caraway seeds but after a bit of research I found out Polish Rye bread has Poppy seeds so I added some on top. I made this for the E E Bread Challenge in WT4 so I hope it still qualifies.I have made rye bread before but it always turned out hard;this one is light and so tasty. Thanks for posting this one; it will be our new Rye bread instead of store bought. Rita

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Sage June 10, 2008

A wonderful loaf! I made it in my 2lb machine, and it made the cutest little almost-round loaf! :) I even tried it on my express bake cycle (80 minutes). It was a very moist rye bread, and the morning after I baked it, it had the most wonderful, sliceable crust and the perfect density for thin sandwich slices! Thank you for posting, made for ZWT4.

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CraftScout June 09, 2008
Russian Rye Bread for the Bread Machine