*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 makes a smaller loaf. I didn't have oat bran so I used toasted wheat germ. I also didn't have caroway seed so I substituted fennel seed. It turned out GREAT!!! The whole family loved it. Thank you for awonderful recipe!
Excellent black bread! Taste and texture are great; moist not spongy won't fall apart when you spread butter on it. Even my 2-year-old grandson likes it a lot. The fact that I no longer have to buy this type of bread from "specialty bakeries" makes it that much better.
My husband said this didn't taste like the Black Bread he'd had while stationed in Germany but that it was still very good. I don't have a bread machine so I made it by hand. The crust is crispy and the inside tender and firm with a good texture. The kids loved it too!
This is one of very few recipes that comes out nice in my Sunbeam breadmaker. It had nice flavor and texture. The loaf had a nice shape also. I don't keep oat bran in the pantry so substituted cornmeal with good results
Awesome bread! I have looked all my life for a soft rye bread and this is it. I followed instructions in the bread machine but then formed it into a round loaf and put it on a sheet with cornmeal on the baking sheet and sprinkled more on the top. I slit the top about 4 times with and X and let raise until doubled. Baked at 350 for 45 minutes. Crisp crust with soft inside. Enjoy!
I substituted fennel seed for the caraway seed since I didn't have any. I also don't have a bread machine so I baked it at 190C for 35 minutes and it turned out great. The bread tastes great and the fennel seed adds a nice flavor. I would've given it a five if I didn't find the cocoa powder to be just a tinsy bit overpowering.
Fantastic! I baked this in the oven at 350 degrees for half an hour and it was perfect. Everyone who ate it loved it. This bread takes me back to the Middle Ages when this was the common bread. Delicious.