Community Pick
Creamy Rye (Bread Machine)

photo by Susang

- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Yields:
-
1 1/2 pound loaf
ingredients
- 7⁄8 cup water, lukewarm
- 2 1⁄2 cups white bread flour
- 2 teaspoons caraway seeds
- 1 1⁄2 teaspoons salt
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3⁄4 cup rye flour
- 1 1⁄2 teaspoons cocoa powder, unsweetened
- 1⁄2 cup sour cream
- 1 1⁄2 tablespoons molasses
- 1 1⁄8 teaspoons fast rise yeast or 2 teaspoons active dry yeast
directions
- Combine according to your manufacturer's directions.
- Success Hints: For a different kind of snack, top with Simple Chutney Cheese Spread (see recipe I posted) This recipe can be made using regular or rapid rise cycles.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
OUTSTANDING RECIPE! I used the dough cycle and did not put any caraway seeds and added 2 Tblsp. of coffee mate for extra flavor. (I use either coffe mate or powdered milk, whatever I have on hand.) It rose beautifully in the oven with the light on. I always let mine rise a long time, over an hour, as it rises over the pan and the final rising results in a really tall, fluffy loaf of bread. The taste is just fabulous. I will be keeping this recipe!Loved it!!! Thankyou for the post!
-
I made the dough in my Kitchenaide, baked as a big fat baguette for 25 minutes at 350. I bake bread all the time and this is about the best bread I've ever made. Fabulous. Used about 2 T olive oil in place of the butter, and 4 t. caraway. Added bread flour last, just until it held together. Other than than, followed recipe to a T. Really, really wonderful stuff.
see 29 more reviews
Tweaks
-
I made the dough in my Kitchenaide, baked as a big fat baguette for 25 minutes at 350. I bake bread all the time and this is about the best bread I've ever made. Fabulous. Used about 2 T olive oil in place of the butter, and 4 t. caraway. Added bread flour last, just until it held together. Other than than, followed recipe to a T. Really, really wonderful stuff.
-
Following the suggestions of other reviews I baked this as a 2lb "wheat" loaf. It turned out perfect. Also I substituted nonfat plain yogurt for the sour cream. Maybe not as creamy but it turned out very moist. I would like to try substituting some wheat flour for the white flour next time around. Tweaker
-
I have made this twice today. The first time, I made it exactly as written (minus the seeds because I didn't have any). When I checked the dough at the knead cycle, it was very wet, so I added an additional 1/4 cup bread flour. At the end of the dough cycle, it was still pretty wet and I had to knead quite a bit of all-purpose flour into it to be able to handle it. Shaped it into little ovals (for subs) and let them raise. They were very good! The second time, I used 3 cups of bread flour and 1 cup of rye. The dough ball was perfect at the knead cycle. At the end of the dough cycle, I had to dust a little bit of flour onto the dough to be able to shape it into buns. I let them raise until double, baked them for 15 minutes at 375 on a parchment lined sheet, rubbed them with butter (after they were baked) and they were absolutely divine! Perfect texture and taste. They also raised up higher the second time around. I also added one teaspoon of diastatic malt from King Arthur. They taste much like the bread served at Saltgrass steak houses. Next time, I may try honey in place of the molasses, but these were so good, I might not change a thing. Hubbie is gone, but can't wait for him to get home to try these. (this is how I sneak stray dogs into the house) Bev, thank you very much for posting this fantastic recipe! It is a winner! PS--I think one reason some reviewers complain about the wet or "slack" dough is the way a person measures flour. Some people dip and scoop and some people fluff the flour, spoon it into the cup and level. A scoop will probably give you more flour than spooning. Professional and serious home bakers (which I'm not) weigh ingredients.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.