Marble Rye

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The rye portion of this recipe is wonderful. It responds well and provides a firm dough that is easy to press out into a rectangle. I put the caraway seeds in my rye dough mix rather than the pumpernickel dough. The total bread is absolutely delightful and the taste is phenomenal. The next time I make this, I will alter the pumpernickel recipe by using 1/4 cup less warm water and only 4 tablespoons of dark molasses. I think this will make the pumpernickel firmer and easier to work.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The rye portion of the recipe came together perfectly. I had to add A LOT of extra flour for the pumpernickel portion to come together. I kept adding 1 tbls. rye and whole wheat flour until the dough came together. It took about 6 doses before it was workable.

The bread rose without a problem. it was still a bit too chewy for my taste after it came out of the oven, but the taste was pretty good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This made one very large loaf that looked and tasted very nice. As the other poster said, you do need to add more flour to the pumperknickel portion so the dough will pull away from the bowl. I wrapped the pumperknickel layer outside of the rye layer because I like the look better. Baked it at 400 for 30 minutes as the other guy said. The loaf came out darn near perfect. I can see where one might get a soft center (if the dough was too sticky. My family is impressed. I'm impressed by my first effort at a marble rye! And this was so easy (no hand kneading that I'll be sure to make this often!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this bread yesterday despite all the negative comments. Followed the recipe exactly and it came out perfect. It is wonderful toasted, and makes the best Reuben sandwich ever ... especially with fresh home-cooked corned beef.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been baking breads for over 40 years. This is the worst batch I have ever made. I think that it should be removed from the receipe file. It is a disaster, along with tastes awful. Please Please remove it, or at least revise it because as it is, it is awful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The pumpernickel portion of this bread is awful. The dough had a consistency of cookie dough prior to being baked, and after being baked, the dough was still too soft. The flavor of the finished loaf also left something to be desired - the rye was ok, but the pumpernickel portion was bland and a tad bitter. I would not make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading the reviews I was a bit skeptical of this recipe but decided to give it a try anyway - I'm glad I did! The taste and texture were fantastic - you would never guess there was chocolate in it. I had to add more flour to both batches of bread - especially the pumpernikel - or it would have been too sticky. Then I formed both batches into about 9x24 inch rectangles about a half inch thick. After rolling them together I cut the log in two and pinched the cut ends together to form two loaves. After raising I baked them at 400 for 30 minutes. I checked the internal temp with an instant read at 205. Hope this helps.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't know how this could have turned out so bad. I'm a frequent baker and never have problems with other breads I bake. The bread never cooked all the way through. I even baked it for an additional 15 minutes and the center still wasn't quite done. Then the taste was awful. I love rye breads and I can eat just about anything yet I had to spit this out.