*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.
This was the third loaf I've made. First from scratch. used the bread maker: MODs to INGREDIENTS 1 tablespoon vegetable oil (Used Cold Pressed Olive Oil) 2 cups all-purpose flour (used Organic Whole Wheat Flour) 1 tablespoon unsweetened cocoa powder (left this out) 3/4 teaspoon caraway seed (left this out) Result: Success Nice sized loaf. Dark Brown. Heavy and moist. Crumbly. Texture is like cake - almost like fruit cake. Slices fit the lunch meat well. Flavor is "intergalactic". I wonder if the "cakieness" is because I used: a. whole wheat flour b. a whole packet of yeast 2 1/4 tsp rather than 2. c. Olive Oil d. Due to the ratio of Wheat flour to Rye flour
I'm giving this one a 5 Star rating even though I didn't actually eat any of this bread! I turned out perfectly in my bread machine & my husband DEVOURED it before anyone else got a chance LOL! I'll definitely be making this one again for him! I would like to point out though that this recipe and one for "Dark Rye Bread" on this site are exactly the same. I went into the recipe thinking that it would be a "basic" rye bread & turned out darker than I thought it would. However my husband thoroughly enjoyed it so no matter! LOL