6 Reviews

This is a beautiful two loves and they are being rapidly consumed (alas!) by DH and I. These are pretty and I was really surprised how splitting the doughs didn't add _that much_ extra effort, though it certainly is more effort that throwing all ingredients in a bread machine. But, to be honest, this just didn't have enough rye flavor for me. I cannot conscience knocking off stars for that but if you are looking for a flavorful rye loaf, this might not be it. I even put a bit of caraway in it and it's still just not very rye-ey except when you get a bit of caraway.

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MollyJ January 16, 2011

I haven't made bread in ages, and I was so pleased to have this bread turn out so well! Beautiful bread, and delicious! Thank you Patti!

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Sharon123 April 09, 2008

Wow! My bread looked better than the picture and tasted great. I was only able to work in about 2 cups of flour instead of 3 cups. I had no problems splitting the dough (I measured it in a measuring cup). I will make this again when I really want to impress people!

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Ty's Kitchen February 12, 2008

Yummy! I just had my first slice out of the oven with a bit of butter. It was wonderful! I'm making some soup so this will go wonderfully with it. THanks for posting, pattikay!

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SweetsLady October 31, 2007

This is different to what I have made in the past and worked out very well, I got to smaller loaves, but I reduced the milk down to 1/2 cup, also I increased the salt to 2 teaspoons, since I baked mine in an air-bake convection oven the loaves baked in about 23 minutes, thanks for sharing pattikay!...Kitten:)

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Kittencal@recipezazz June 03, 2007

This was easy to put together and had a nice light rye taste. I ended up with a little more dark dough than light dough - it was hard to tell how much half was when separating the dough. I rolled my dough the long way and ended up with a good sized swirled baguette. Very good!

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Brooke the Cook in WI May 21, 2007
Rye Swirl Bread