Dark Rye Bread

This recipe is waaay too sweet. The rye flavour is lost to molasses and sugar. I prefer a deli rye recipe with no sugar at all.

Perfect! Just the flavour I’ve been looking for. Reminiscent of a black bread that used to be available in Australian supermarkets. To use up some ingredients I had on hand I substituted molasses with treacle and replaced half the white flour with wholemeal flour. I lightly scooped the brown sugar and did a heaped teaspoon of caraway seeds. I started in the bread machine but cooked mine in the oven after letting it rise for quite a while in a warm spot. I misted the top with water before placing in the oven.

Excellent recipie, with a tender crumb and rich flavor. I added fennel seeds alongside the carraway— would highly reccomend doing so. Definitely going to be a new staple!

Looking for a rye bread and stumbled across this recipe. Chewing on a piece of it as I write this review….Mmmmmmmm. Followed the recommendation to proof the yeast with the sugars and water for 10 mins and then mix in the wheat, (white and white whole wheat.) Let it sit for another 5 mins and then add everything else to the KitchenAid using the bread hook to mix. Two Tbs of caraway seeds and added a healthy tsp of fennel seeds. While mixing, added two Tbs of gluten. Wife said I knocked it out of the park!

Just had it with sauerkraut and sausage dinner and it was excellent.

The first time I made this, the dough was too dry and it didn’t rise properly. This time I made sure the moisture level was good and it’s perfect. The flavor and texture is wonderful. I only use my bread machine for the dough. I split the dough into loaves, let rise, and bake at 350 about 35 minutes. I either brush the top with butter or do an egg wash for the last 5 minutes of baking. This is a great recipe that reminds me of my great grandmother’s.

Nice, easy. Full of flavour

I would call this ‘brown bread.’ We loved it! I followed the recipe exactly, and used a bread machine.

Made it as Maegan in the the reviews did with a Kitchen Aide instead. Used 1 Tbls honey instead of molasses and only 1/2 the brown sugar. Had to use shredded sweetened drinking chocolate bar instead of the cocoa. Added a little extra caraway seed also. Baked it at 375 for 40 min (as Maegan). And baked it on a pizza stone but didn’t have any cornmeal.

Great recipe. I’m a mom of 5. Never buy bread. This is without a doubt part of my staple bread line up for the family I added more caraway and baked in a pottery bowl. Perfect!!!

This bread was a hit! Followed the recipe exactly and turned out beautifully. i’ll be making this again!

Wow! Excellent rye bread. I left out the caraway seeds and it was still outstanding. My husband had it in a sandwich with smoked meat and just loved it. Better than a Montreal deli.

Liked the flavor, bread was very dense.

Made exactly as directed and it was fabulous. Will enjoy with rubens tonight.

loved it, did a few changes. I put 2 cups of rye flour and 1&1/2 regular flour, left out the brown sugar and added caraway 2tsp, fennel, 1 tsp and a full heaping tablespoon of dried dill. It was perfect, smelled so good and tasted amazing.

Loved the bread. Excellent recipe.

The dough wasn’t wet enough to form a proper ball, so I had to add a little water. And then it was a bit crumbly. It was so tasty that I do plan to try it again, with special attention to moisture.

Yummy! I will prepare it at home.

AWESOME! i have saved this recipe for my favourites and have lost count of how many times i’ve made it. I have to make it a lot b/c it is a bit too popular! 🙂 The only thing i might change is add a bit more olive oil. It tends to help with the mixing. Also, i have no idea what caraway seed is and have never used it and my bread has turned out fine every time without it 🙂

Moist with good crust

It is our favorite. It is our favorite. As it was mentioned in previous reviews I used 1,5 teaspoon of salt and 1 tablespoon of caraway seed