Total TimePrep: 10 min. Bake: 3 hours
Makes1 loaf (2 pounds, 20 slices)
This bread is delicious! I didn't have Rye flour so I added 1/4 plus 1/8 cup of bread flour and 1/4 plus 1/8 cup whole wheat flour. I'm assuming the substitution helped the sinking others reported because mine didn't sink at all! I also used coarse grain cornmeal which gave it a terrific texture. The crust turned out tough on the bottom and sides but the top crust and inner bread was so so good! It did have a decent sweetness/honey flavor and therefore didn't pair great with our hearty chicken vegetable soup. I still dipped it anyway because it was irresistibly good! It would probably make a stellar french toast....I may have to try that next!!!
This is very good bread. I used bread machine yeast, and used 1 Tbsp. It did sink a little in the middle, so I will add some vital wheat gluten next time.
This was very tasty. Will be making it again soon.
Very flavorful...we love it!
My daughter gave me a bread machine for Xmas and I found this recipe delicious! It is perfect and better than all breads I have tried so far.I am anexperienced bread baker but arthritis caused me unable to knead without pain. This wonderful healthy and tasty bread is spurring me on to continue. The only changes I made was to add tsp. of vital wheat gluten and Tbl of milled flaxseed.
This is my standard bread recipe. It has given me trouble though with not rising and sinking in the middle. I have read that most grains with the exception of rye, wheat and white don't have enough wheat gluten in them that can cause this so I added 2t and it did help.
I have a new bread machine, this my first loaf its great will be making it again for sure
Very good, will make this again.
very moist and delicious. One of my favorites.
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