A hearty brown bread that's great with soups and stews.

Linda

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
15
Yield:
1 - 1 1/2 pound loaf
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

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Nutrition Facts

58 calories; protein 1.1g 2% DV; carbohydrates 11.6g 4% DV; fat 1g 2% DV; cholesterol 2mg 1% DV; sodium 318.2mg 13% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2010
I did this using my stand mixer by proofing the yeast in the water (warmed) then adding the molasses and melted butter. It wasn't too humid here today so I was surprised that I had to add almost a cup more flour for it to come together. The rest I used stated quantities oh I did add 2 tbs of caraway seed for personal taste. Baked at 375 for about 26 minutes and produced a surprisingly light coarse textured bread that made terrific BLTs. This is a keeper. Thanks for sharing. Read More
(4)

Most helpful critical review

Rating: 3 stars
01/03/2012
Just OK. Read More
(3)
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2002
Great taste goes well with hearty dinners. Read More
(4)
Rating: 5 stars
08/03/2010
I did this using my stand mixer by proofing the yeast in the water (warmed) then adding the molasses and melted butter. It wasn't too humid here today so I was surprised that I had to add almost a cup more flour for it to come together. The rest I used stated quantities oh I did add 2 tbs of caraway seed for personal taste. Baked at 375 for about 26 minutes and produced a surprisingly light coarse textured bread that made terrific BLTs. This is a keeper. Thanks for sharing. Read More
(4)
Rating: 3 stars
01/03/2012
Just OK. Read More
(3)
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Rating: 4 stars
01/19/2013
Not bad. This is a very heavy dry bread so it doesn't work very well as sandwich bread. It'd probably work better as rolls accompanying coup or something which is originally why I made it but then went ahead and used as toast and sandwiches as well. I did this more bc we don't really go through 2 or 3 loaves a week in this house; usually just one and I didn't want to freeze this. Next time I'll do rolls and freeze them so I can pull out as needed for soup or chili. If you enjoy rye and heavy wheat type breads you will probably be okay with this. If you are used to store bought white or wheat I doubt you'll be a fan. We were okay with this; hubs by now is used to me experimenting with different types of flours and breads. Thanks for the recipe! Read More
(1)
Rating: 3 stars
02/04/2017
Unfortunately it sank. However it had great potential. I am going to try it again today. Read More
Rating: 3 stars
09/28/2005
This is certainly different but wasn't my favorite. Could've been something I did...but it had a coarse texture. My kids didn't like it..my boyfriend loved it...I'm ambiguous about it. I served it with soup and it did seem to be good for that. Read More
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Rating: 4 stars
10/16/2013
Easy assembly hearty rich flavor. I added a tbsp of caraway seed and about 1/3 cup more water. The result was a dense but not dry texture great for dipping in soup/stews. Read More
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