New York Rye Bread

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...

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...

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.

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...

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...

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...

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...

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...

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.