By Annacia on November 11, 2007
Photo by Bonnie G #2
Photo by Bonnie G #2
"My Dr was recently extolling the virtues of rye bread for the diabetic. More fiber and the lowest glycemic index of any bread. This recipe makes a small 1 lb loaf. Baking time is however long it takes your machine."
Serving Size: 1 (48 g)
Servings Per Recipe: 10
"The flavor of this bread is soooo good. Strong rye flavor and just what I was looking for. That said I did have some problems with making it, I'm thinking it's not the recipe issue but probably as I'm fairly new at working with rye bread. I thought I followed the recipe and loved that it made a small loaf so that I didn't have a lot of waste. The size turned out perfect for me and DH. But while the ABM was working I noticed that the dough was really dry and crumbly - not coming together into a ball. I added more water a tablespoon at a time and it took about a half a cup more before it began to come together as I expected. Being rye I expected a sticky dough not a dry one so this was a surprise to me. When I did get the dough, it had a good rise and the flavor when done was just what I was looking. Worth the extra effort."
"This was wonderful bread! Mixed the dough in the bread machine, then took it out, kneaded it about 30 seconds, formed into a loaf and let it rise again. Baked it in the oven. Turned out great! Thanks for sharing."
"I wanted a small loaf and this fit the bill. Because I don't like the shape of any loaf in my machine, and I knew a small loaf would be a 4-inch FLAT square, I finished this off by hand, and baked in a small loaf pan. I got a perfect snack-sandwich size loaf. This is a light rye, so flavor is subtle. As per a previous review, I used half light honey and half molasses for the dark honey. Thanks for this keeper, for when we want just enough rye bread to go with our soup."
"Maybe I did something wrong, but I followed the recipe as outlined. The bread was lumpy, and didn't rise properly. It didn't seem like there was enough moisture in the dough. Tasted good, but I think it would take me a few tries and some minor adjustments to get a well formed loaf."
"Makes for a perfect great tasting small loaf - just the right size for the two of us. Great texture, slices beautifully and best of all tastes really good! Made the first loaf in the breadmaker, the second I used the dough cycle and shaped into a 'French' style loaf baking in the oven giving us great little slices - perfect served with recipe#240985. First loaf made as posted - the second cut the honey to one tablespoon using 2 tablespoons of the butter to compensate - both made for excellent results. My flour required using an extra tablespoon of water. The caraway seed which I love was just right for our tastes. This breadmaker highly recommends this to the Rye bread lovers. I thank you Annacia and my dh thanks you!"
"Made as written for the Quest event as 1 part of a "Bottomless Breadbasket" & served w/sml baguette rolls for a cuisine fusion family dinner party for 8. 1 guest was known to have a big appetite & there were 2 teenagers, so I made 2 loaves to be sure I had enough. As a legacy of my childhood, I am esp fond of rye bread. This had a good flavor & texture, but (like many reviewers) I also felt the need to add water to the dough. Thx for sharing this recipe w/us. It will be repeated. . ."
"I agree with other reviews that it needs a little more moisture-dough ball was very dense and dry when I removed it from the bread machine. It also didn't rise much but I think my yeast was a little old. Loaf turned out very dense but still is very tasty! I didn't have any caraway but added some flax seed since my doc told me I have to start eating better! Will make again!"
"Followed the recipe but it didn't rise correctly."
"So delicious! I love Russian rye, made it many times. I changed it a bit. I used barley malt syrup instead of honey and baked it in the oven after the bread machine was done with the first rise. I increased the water, my flour must be dry and I omitted the caraway as DH doesn't care for it."
"This was nice for something different, Master 2 enjoyed but Miss 7 wasn't too keen, mine rose lovely & had quite a nice texture too."
"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."
"I love it!!! Sooo tasty!!!"
"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!"
"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!"
"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."
"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"
"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."
"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!"
"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"
"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."