SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Mar. 29, 2008

So easy and my husband, the picky eater, LOVED it! A little too much caraway for my taste, but it was still super yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shez

	Cooking Level: Intermediate Living In: Traskwood, Arkansas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 28, 2008

After reading some of the other reviews, I added more water and oil, plus 1 t. of sugar to the yeast mixture. Also, I baked for 30 minutes at 375 degrees. This bread was good, but not great. Will keep searching for the perfect recipe for NY Rye Bread.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tracy

	Cooking Level: Expert Home Town: Arkadelphia, Arkansas, USA Living In: Texarkana, Texas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 3, 2008

Once again, echoing the sentiments of needing more water. Other than that, this loaf turned out absolutely perfect. I'm keeping this recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LIZABABE


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 22, 2007

I made this bread as stated (except for the caraway seeds, we didn't have any on hand). The only thing I did differently is to make it by hand. I baked it at 350 for 30 minutes. Some people complained that it made a dinky sized loaf, but I don't think it was small. I thought is was a good sized loaf. Granted I'm going to have to make 2 loaves this week instead of my usual one loaf because everyone keeps going back for more sandwhiches.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

laura.bora

	Cooking Level: Expert Home Town: Farmingville, New York, USA Living In: Geneseo, New York, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 11, 2007

As others sis I upped the water. I actually started with 1 and 1/4 cup and added another tbs after that. I also upped the oil as suggested by one review to 1/4 cup. Then as another reveiwer sugested I went with 2 cups rye and 1 2/3 cup regular flour turned out great.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

GOBLUEINGA

	Cooking Level: Expert Home Town: Bay City, Michigan, USA Living In: Atlanta, Georgia, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 4, 2007

Very good recipe. I put in the 1 1/4 c. water other reviewers recommended, then I found I had to add an extra 3 Tablespoons of water to get the dough consistency right. After that baked up, it was excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MonaG

	Cooking Level: Intermediate Living In: Vancouver, British Columbia, Canada
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 8, 2007

I will echo the other positive comments. I have probably made this recipe 25 times now, with variations, and find it to be the best I've tried. I take it for lunch almost every day. It is moist, it does keep longer than others It bakes well in the oven, and it does need at least 1 1/4 cups of water. Really excellent recipe!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

jyano

	Cooking Level: Beginning
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 16, 2007

So I combined this one w/"Pumpernickel I" and wasn't crazy about the results. A bit dry and lacking in rye or pump flavor. The only change I made was to up the rye flour, like I saw recommended, 2/3rds and reduced the bread flour by same. Also, have not tried a rye bread till this one. Guess like the italian, it still needs more trial and error. Anyone have any marble recipes/experiences?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sage58

	Cooking Level: Expert
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 16, 2005

After many Rye Bread recipe failures this one came through for me with flying colors. I made some subtle changes however. I increased the amount of water to 1-1/4 cups, the amount of oil to 1/4 cup, and the amount of caraway seeds to 3 teaspoons. I also combined the water, honey and yeast and allowed it to sit for 10 minutes prior to adding the remaining ingredients. I set my bread machine on the dough cycle and then transferred the dough to a greased bread pan when it was finished. I did not punch the dough down. I formed it into a loaf shape, covered it with a damp towel, and allowed it to rise for 40 minutes. I baked it for 30 minutes at 350 degrees and it turned out beautifully.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

JUJAHNJA


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 2, 2004

It made a brick. I don't understand the rave reviews. I shall not make it again. The recipe that came with my West Bend bread machine mades much better rye bread.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NCSAMISH


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 13, 2004

I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour to 2 cups and decreased bread flour to 1-2/3 cups. this enhanced the rye flavor. The loaf is pretty small but has a nice texture inside and out.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

FSKORN


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 13, 2004

This bread stayed fresh for longer than other breads. It is still good after three or four days. I like more caraway flavor. So I use at least 1 Tablespoon. I also used 1 1/4 cups of water. It is delicious.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

PENNYOENNY


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 23, 2003

I've made this rye twice now. The flavor is not bad, but the density is more reminiscent of brick than bread. Methinks this recipe needs more water.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KitchenDude

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Rosemount, Minnesota, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 11, 2003

By using a total of 1 1/4 cups of water and using the "Dough" setting on my bread machine, I made the best free-form rye loaf I've made to date.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

TIANGUIS


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?