By The Mad Slovak on October 22, 2009
Photo by Mikekey
Photo by Mikekey
"This is a good basic bread machine recipe for rye bread. I don't remember where I got it, but it's one I make all the time."
Serving Size: 1 (922 g)
Servings Per Recipe: 1
"This was my first attempt at bread machining- DELICIOUS. The only thing I did differently was not adding caraway seeds."
"Very good recipe indeed. i'm still learning how to usetebread maker and this site is very helpful in getting it right - perfect tasting bread :-)"
"Great bread. Made it twice no caraway though. We are into rye so the first time used 1-3/4 rye and 2 of bread flour. Worked out very well. The second time used wheat flour instead of bread and it came out great. Baked both in the bread machine on medium crust. Next time will try second combination on dark crust. Thank you for an excellent recipe."
"Made without the caraway. This is an EXCELLENT recipe!"
"Yes, it is superb! Made exactly as written, including the caraway. I don't usually finish my loaves in the machine, but didn't have time to finish by hand today, so let machine do it all. Loaf rose high and had a great crust and soft interior. Will be making this again! Made for Fall 2012 PAC game."
"I used the bread machine for the entire process and this bread came out moist, light and delicious! I might try upping the rye flour and cutting back on the bread flour to see if I get a stronger rye flavor. I too, dislike caraway seeds, so I left those off. I am looking forward to some sandwiches with this wonderful bread! Thank you for sharing! Made for Best of the Best 2010 Tag Game."
"Good, but not enough of a rye flavor. I used 1-3/4 cups of rye flour, 2 cups of bread flour. Didn't use caraway, don't like it. Took the dough from the ABM and made 2 cute 9" round loaves. I'll make it again but experiment: A bit less sweetening, a tad more salt, maybe some dried onions. Made a good ham sammie though. Thanks for the recipe . . . Janet"
"I agree completely that this is a superb rye bread. I used the bread machine to mix and for the first rise. I kneaded the caraway seeds in after I took it out of the bread machine. I will double up on the caraway seeds next time. After putting the dough in a loaf pan, I let it rise for 25 minutes and then baked in a 350 degree oven for about 40 minutes. This loaf is on its 3rd day at my house and is still moist and delicious. I did need to help the bread machine at the beginning of the cycle to get it all mixed up and kneading properly. This is a great recipe."
"This bread is great! Made exactly as written except for the caraway seeds...I am NOT a fan. Thanks for a great recipe...I'm already making my second loaf this week :)"
"This was my first time making Rye Bread and what a PERFECT recipe. I did have to add a bit more flour. I only used the ABM for the mixing and first rise. Took it out of the pan had to gently knead in a bit more dough since it was very sticky. Shaped into a round loaf and set to rise. The loaf was HUGE but I got side tracked and let it rise a bit longer but it didn't hurt it at all. Definite keeper recipe. Made for T.Y . M game Phase 2"