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My review
New York Rye Bread
Doug
"A nice traditional New York Rye bread made much easier by using the bread machine."
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Ingredients
3 h 5 m servings 90 calsOriginal recipe yields 12 servings (1 1 1/2 pound loaf)
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Per Serving: 90 calories; 1.8 g fat; 14.8 g carbohydrates; 3.9 g protein; < 1 mg cholesterol; 208 mg sodium. Full nutrition
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Read all reviews 4247 Ratings
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Most helpful positive review
5/15/2000
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 lo...
Most helpful critical review
5/23/2003
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.
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5/15/2000
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 lo...
7/16/2005
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...
3/25/2000
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.
5/8/2007
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 moi...
8/11/2007
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 s...
12/5/2010
I made this without a bread machine (although the kitchen aid mixer does about as much of my work) and it was wonderful. Very fluffy, great texture and delicious. I added all the dry ingredien...
4/6/2003
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...
10/22/2007
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 c...
5/23/2003
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.