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*Updated June 28/07: Yup, the fat-free sour cream was definitely the problem. Make sure to use regular, full-fat sour cream!! Or supplement the fat-free with 2-3 tbsp. margarine. I also added a little extra vinegar to intensify the flavour a little. NOW I will definitely make this again and again!! June 27/07: Okay, something went horribly, horribly wrong here. I actually threw out the first loaf half-way through the bake cycle because it hadn't risen at all and I thought I'd only put 2 c. of flour instead of 3. I tried it again, but the same thing happened. The flavour is good, but it didn't rise at all. Could it be because I used fat-free sour cream? That's the only thing I can think of. I love the idea of not needing starter for sourdough, but I'm not sure I'll try this again unless someone can confirm what the problem was.

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Swan Valley Tammi June 28, 2007

This is really good! I mixed the warm water with the sugar and yeast and let sit while I mixed the other ingredients in a bowl. Once I mixed them all together I kneaded the dough until it was not sticky anymore. Then let rise and baked it in the oven at 350 for about 30 minutes. It was perfect!! I like the little bit of sour taste and the mild rye flavor. Great recipe and super easy! Will make again!

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bebeboy03 October 21, 2010

This is the first ABM recipe I have tried that had a true rye bread flavor. I added a teaspoon of onion powder. Next time I'll add a little more--and there WILL be a next time. Thanks for posting this delicious recipe!

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Chocolatl February 23, 2010

I made this recipe as instructed, to include baking it in my bread machine, with one exception - I did use reduced fat sour cream (NOT fat free however), and I had no difficulty with the dough rising. In fact, the texture was quite good. I enjoyed the bread, and the only flaw was that it really doesn't taste like rye bread to me at all, despite the rye flour. It tastes more like a light wheat sourdough to me. However, I still enjoyed it very much and it will make nice sandwich bread.

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HeatherFeather January 24, 2010

Sorry, but this was terrible. It looked like a 5" block of wood. I definitely will not waste ingredients on it again.

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Diane G. September 12, 2009

This is an outstanding recipe. I love the taste and texture of the bread. I added 2 tablespoons of caraway seed and baked it in the oven at 350*. I won't be buying rye bread at the store anymore, that's for sure. This was so simple and I always have all the ingredients needed. Thank you for the best bread recipe I've tried so far.

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CJAY August 08, 2009

New to bread-making, I was not sure what to expect here. I just knew I liked rye bread & was intrigued w/the use of sour cream. The only chg I made was to add 1 tsp caraway seed & will prob use more next time. This is a light rye (the rye taste solidly there, but not as strongly so as in a dark rye loaf) & this loaf was smaller than other 1.5 lb loaves I have been making. DH & my MIL loved it, but I nearly made myself a widow when I found DH hacking away at the loaf b4 I had taken a pic. Thx for sharing this recipe w/us. :-)

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twissis September 14, 2008

This is an excellent recipe! I added 3 tbs of wheat gluten and 3 tbs caraway sead. I moved the dough to a bread pan, let it rise until doubled and baked it 1 hour at 350F. This was by far the perfect rye loaf. Thanks!

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kit in NO August 24, 2008

Good bread, though not very sourdough-y. Possibly I didn't add enough vinegar. Good enough to make me want to try again, though.

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Georgia Charlotte December 13, 2006

Wonderful bread which we will be having often. Thanks for sharing!

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ellie_ November 20, 2004
Sour Cream Rye Bread (ABM)