Skip to main content New<> this month
Get the Allrecipes magazine
Steakhouse Black Bread
August 25, 2007

Pretty good. Not the best rye bread I've ever baked, but still good. I did mix mine in my Kitchenaid. I didn't have the problem of a sticky dough like some others did and I didn’t add any extra flour. I let it rise, shaped it and put in the refrigerator so I could bake it in the morning. I did give it an egg wash and a sprinkling of oatmeal before I baked it. It came out looking beautiful. The flavor is more of a wheat/rye combination and a dense loaf. Great toasted and would be great used in a tuna melt. It's not a loaf that I would use for Reuben’s.

  1. 195 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars