*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Oh my goodness!! This rye bread is soooo good!! Didn't make any changes. Must put half in the freezer or I will eat it all!! Crunchy on the outside but not too crunchy and soft chewy moist on the inside. I baked the dough in a pampered chef large round roaster (they don't sell that type anymore) and I used the pampered chef 11" deep dish baker for the lid. A keeper recipe for sure! I will be posting pictures on my instagram!
The only change I made was to add 1 tablespoon of oil. Even though you have to time the process it is quite an easy recipe.I loved how it looked so artisan and earthy. Not to mention delicious. Will definitely make this again.
Rating: 2 stars
The dough was ever so sticky I couldn’t even remove it from bowl. I left it to rise like 22 hours and it didn’t rise at all. It baked ok, crusty but kind of flat. It also had a very strong funny smell (I think because of caraways?). didn’t work for me. If anyone knows why I’ll try again.