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Homemade Rye Bread Recipe

Homemade Rye Bread

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 21-28 of 28

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  • on February 24, 2007

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    Light, good flavor, and easy to make!

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  • on April 21, 2006

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    This bread is very easy to make. However it doesn't remind you of the real rye bread because it is too soft. If you appreciate soft bread this is a wonderful recipe.

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  • on April 14, 2006

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    I was looking for recipes to use my new KitchenAid mixer with. This one is absolutely great and so easy!

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  • on March 30, 2006

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    Excellent bread. Very easy. This was the first loaf of bread I have made (outside of my breadmachine.

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  • on March 18, 2006

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    Easy to make, Good texture, Great taste.
    We like it!

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  • on March 17, 2006

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    I agree with other reviewers that the original recipe lacks the sour or rye flavours. I normally make a sour that takes 48 hours plus. What I did this time was to make a "sponge" the night before. This was made by mixing together 1/2 cup of rye flour, 1 cup of tepid water, 1/8 tsp of dry yeast, 1 tbs crushed caraway seeds and 1 tbsp of finely chopped onion. this was left overnight in a warm place and then added to the basic rye bread recipe the next day. Because the sponge is quite loose the amount of flour in the original recipe needs increasing by 1/2 - 1 cup. I used a 50/50 mix of rye and all purpose. By doing this it developed a very good flavour.

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  • on January 20, 2006

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    Sorry, Emeril, without the sourdough starter and no cornmeal on the bottom of the loaf, you just didn't reach those notches this time.

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  • on September 25, 2005

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    Easy recipe to make. I doubled it and made one round free-form loaf with caraway seeds and the other loaf in a bread pan without the seeds. Looks lovely out of the oven. Rye flavor isn't strong enough for my taste, but it'll do in a pinch.

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