I had trouble tracking down the rye flour but once I found it I made this recipe with great success.
Dec 27, 2012
I substituted canola oil for the butter to avoid dairy and, alas, the caraway (my wife hates them). Despite the changes, this rye bread is delicious with a light texture.
I've added this to my library. Thanks
Oct 6, 2012
I make this as written or without caraway seeds depending upon what we feel like and it has quickly become a weekend tradition for me an my 2 young daughters (6 & 4) to make at least 1 loaf of this while little brother takes his afternoon nap. Then we have super yummy, fresh rye bread to go with dinner! I have the recipe memorized, but still pull it up so my oldest can help read ingredients & learn what different measurements are. So far the only negative is I can't keep my 4-year-old from licking her fingers when she helps pack the brown sugar into measuring cup!
Jun 6, 2011
I bought my bread machine specifically to make rye bread. The quality of the rye bread that we had been purchasing had fallen to a level I could no longer tolerate. I ordered a case of Hodgson Mill Caraway Rye and found the bread to be just what I wanted. But I really wanted to make my own. I found your recipe, made the bread today and it is just what I've been looking for. I had a few slices of the Hodgson bread left and put your recipe on one plate and the box rye on another. My family was unable to taste a difference, other than your recipe had a slightly stronger rye taste. I feel obligated to thank the person who submitted this It was delicious and easy.
Dec 9, 2010
pjeanmc282 Member since: December 5, 2010
Delicious and very easy recipe. If you live in high altitude area you will need to adjust your yeast so your bread does not rise too fast...then fall! The rule is to use 1/4 teaspoon less of yeast. It works for me. I live in Wyoming at 6,000 altitude. Other than the yeast, I did not change anything. This bread is soooo good and the texture is nice. And easy to make.
Oct 14, 2009
cme44 Member since: October 14, 2009
Dough is very thin, might go a little lighter on the water (I added an extra Tblspn of flour) but the loaf is perfect and delicious. Could probably cut the sugar to 1/4 cup.
Jun 10, 2009
Feb 12, 2008
Very good rye bread, not sweet or gummy, just right.
Jul 8, 2006
christmascarolnz Member since: November 30, -0001
This is a delicious bread with a lovely texture. I used 1 tablespoon of yeast instead. I was surprised at the amount of sugar used in this recipe but I was pleasantly surprised as it isn't too sweet. Highly recommend this recipe.