Creamy Rye (Bread Machine)

By Addie

"Get out the pastrami and cheese for this superb rye bread! This bread offers a rich, full flavor that travels easily from the breakfast table to the dinner table. This one is definately a keeper. I hope you think so too!"

Ingredients

• 1 cup water, lukewarm
• 2 1/2 cups white bread flour
• 2 teaspoons caraway seeds
• 1 1/2 teaspoons salt
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 3/4 cup rye flour
• 1 1/2 teaspoons cocoa powder, unsweetened
• 1/2 cup sour cream
• 1 1/2 tablespoons molasses
• 1 1/4 teaspoons fast rise yeast or 2 teaspoons active dry yeast

Preparation

Step 1

Combine ingredients according to your manufacturer's directions.
Use Dough cycle. When cycle ends, remove dough and shape as desired.
Bake at 375 degrees for 30-45 minutes or until center temperature is
200-210 degrees.
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REVIEWS:

Wow, delicious Rye Bread, great flavor, Good texture & a nice big loaf. Rye bread is DH's favorite bread. He loves it toasted. Bev, Thank you sooooo very much for posting the recipe.

By far, the best rye bread recipe I've ever made! Texture was wondeful. It is just delicious. I didn't have molasses so I just used honey. It came out wonderful!! Thanks for sharing.

Well this gets five stars from me because DS liked it! It is, as other reviewers said, a gentle rye and that worked with him I suspect. Texture is very nice. I also did need to work in just a touch more flour, too, but I think that's the nature of bread and we are having outrageous humidity here right now. I made the dough in the bread machine and took it out for shaping. I did a round on a flat pan and baked it for about 40 minutes in a 350 degree oven. It's a wow bread and I LOVE it.

OUTSTANDING RECIPE! I used the dough cycle and did not put any caraway seeds and added 2 Tblsp. of coffee mate for extra flavor. (I use either coffe mate or powdered milk, whatever I have on hand.) It rose beautifully in the oven with the light on. I always let mine rise a long time, over an hour, as it rises over the pan and the final rising results in a really tall, fluffy loaf of bread. The taste is just fabulous. I will be keeping this recipe!Loved it!!! Thankyou for the post! 1 person found this review Helpful. Was this review helpful to you? Yes | No By Chef Tweaker on April 16, 2008 Following the suggestions of other reviews I baked this as a 2lb "wheat" loaf. It turned out perfect. Also I substituted nonfat plain yogurt for the sour cream. Maybe not as creamy but it turned out very moist. I would like to try substituting some wheat flour for the white flour next time around.

As I almost always do the first time I try a new recpe I follow it to a t. Made this yesterday and did as some others did I put it on the dough cycle and then formed it into a loaf, let it rise and baked it. This was fabulous, my DH loves rye bread and was very impressed w/it. It was so easy to make. I did have to add a few tablespoons of flour to it while it was mixing and didn't have any problems handling the dough when I formed it. Truly a recipe I will be making over and over and so tasty toasted this morning! I added a photo of it also.

I set machine for "dough" and made into 15 rolls that I baked 15 minutes at 375. They turned out delicious......don't even need butter!!

This was excellent. I had to use Dutch process cocoa because that is all I had and dark brown sugar. I added 1 1/2 Tblsps of caraway seeds cause we really like them. The bread stays soft for days. I made croutons out of the left overs. 0 people found this review Helpful.

We have made this recipe a few times now and everyone loves it! Thanks for posting! 0 people found this review Helpful. Was this review helpful to you? Yes | No By Littleturtle30 on November 01, 2009 ok, as written, this recipe was a disaster. I added 1/2 cup bread flour during the mixing phase, as it was just about soup. It rose far far too much and then sunk in the middle when removed from the pan. I am going to try it again tomorrow with the extra flour from the outset and cut back on the yeast to 1 1/4 tsp like my other recipe of similar proportions and will get back with you.***** Second try was a little bit better, using the changes I mentioned yesterday, but still rose too tall over the pan and collapsed. perhaps this would be better with a bread machine that is designed for 2 pound loaves or just using on the dough setting and cooking in the oven.

I've had this recipe in my personal cookbook since 2003 and have made it many times. It is the BEST rye bread recipe available. Props to Bev for posting it and I'm really sorry to wait so long to offer a review.

I made the dough in my Kitchenaide, baked as a big fat baguette for 25 minutes at 350. I bake bread all the time and this is about the best bread I've ever made. Fabulous. Used about 2 T olive oil in place of the butter, and 4 t. caraway. Added bread flour last, just until it held together. Other than than, followed recipe to a T. Really, really wonderful stuff.

I made this without the molasses and it was still fantastic.

Very nice loaf, great for spicy cold cut sandwiches,

It really was CREAMY! Very, very nice loaf of bread. Made from start to finish in the bread machine. Followed recipe exactly as written. Used 2 tsp of active yeast, wheat setting, 2lb loaf, medium crust bread settings on my machine. Turned out big, full, hearty, and a whole lot flavor. Will make again.

WONDERFUL! I followed recipe exactly-used 2 tsp active dry yeast, and on my machine selected basic cycle, medium dark crust, 2 lb loaf. As soon as it was finished, I placed loaf in plastic bag so steam would soften crust. Made the most delicious sandwiches! Thank you for a great recipe!!! 0 people found this review Helpful. Was this review helpful to you? Yes | No By {forgetmenot} on January 01, 2008 Excellent! Followed recipe exactly.

Delicious! I baked it in the oven and had a hard time telling when it was done, so it looked a little funny from getting put in and out of the pan 4 times, but it tasted great!

I have made this twice today. The first time, I made it exactly as written (minus the seeds because I didn't have any). When I checked the dough at the knead cycle, it was very wet, so I added an additional 1/4 cup bread flour. At the end of the dough cycle, it was still pretty wet and I had to knead quite a bit of all-purpose flour into it to be able to handle it. Shaped it into little ovals (for subs) and let them raise. They were very good! The second time, I used 3 cups of bread flour and 1 cup of rye. The dough ball was perfect at the knead cycle. At the end of the dough cycle, I had to dust a little bit of flour onto the dough to be able to shape it into buns. I let them raise until double, baked them for 15 minutes at 375 on a parchment lined sheet, rubbed them with butter (after they were baked) and they were absolutely divine! Perfect texture and taste. They also raised up higher the second time around. I also added one teaspoon of diastatic malt from King Arthur. They taste much like the bread served at Saltgrass steak houses. Next time, I may try honey in place of the molasses, but these were so good, I might not change a thing. Hubbie is gone, but can't wait for him to get home to try these. (this is how I sneak stray dogs into the house) Bev, thank you very much for posting this fantastic recipe! It is a winner! PS--I think one reason some reviewers complain about the wet or "slack" dough is the way a person measures flour. Some people dip and scoop and some people fluff the flour, spoon it into the cup and level. A scoop will probably give you more flour than spooning. Professional and serious home bakers (which I'm not) weigh ingredients.

Not sure what I did wrong, but it was all sticky gooey when I took it from the ABM to put in my loaf pan for the oven. It looked just hideous, but the flavor was wonderful. I'm not a big rye fan, but this was really yummy. My husband wouldn't let me throw any of it away. UPDATE: Made it again today, left it in the machine to bake, and it was wondrous! The crust is so tender--melts in your mouth. I'm not a big rye fan (I left out the seeds), but this could start to sway me!

Great recipe! I doubled it and used my KitchenAid mixer as I don't have a bread maker. I omitted the caraway seeds as I didn't have any. I also didn't have molasses, so I substituted honey. I used a mixture of whole wheat and rye flour and used canola oil in place of the butter. Thank you!

The flavour and texture of the bread is wonderful. The colour is awesome. I had to make a couple of changes...because of what I had on hand. I didn't have any caraway or sour cream. So what I did was...I used soured milk. And as a breadmaker myself I knew that would not be a problem. I am new to using a bread maker so I am having fun trying new recipes and creating some of my own. Thank you for sharing this great recipe!

HoopDeDoo!! Great recipe! Thanks so much. I've made this twice now and left out the brown sugar both times with good results. I also increased the caraway seeds to one tablespoon (personal preferance)and added a teaspoon of gluten. The first time I let the machine do it all. The second time I set the machine on the dough cycle and then shaped the loaf into a large round and let it rise in a warm oven lined with unglazed quarry tiles for an hour. It turned out HUGE and delicious. I baked the round at 350° for about 24 minutes. This is a nice soft bread for sandwiches and is also very good toasted. Next time I'm going to try to split it into two loave and bake it in my French bread pans for more uniform slices.

My dough was liquid, and the loaf didn't turn out properly shaped. I suspect more flour would have helped.

First let me say that the recipe is great. My only comment(and it is not a criticism!)is that I would classify this bread as a "Gentle" tasting rye bread. Being a native NY'er I tend to like my rye bread intense, moist and chock full of caraway seeds. This is not that kind of loaf. I only make this statement for anyone who might be searching for a recipe for a NY type rye bread. I make the statement not as a deterrent just as my own observation. Thanks for posting Bev, will add it to my recipe box!

An excellent recipe! Made it exactly as specified except I finished it in the oven ..Everyone loved it, thanks for sharing!

Wonderful bread -- I used the whole wheat setting too for perfect rye bread! Thanks for sharing - we will be having this often!

Excellent bread! It makes a very high, good textured loaf. I used Splenda instead of brown sugar, fat free sour cream and added some whole wheat flour with the rye and white flours. I used the new canola/butter sticks and it came out very well. Thanks for a keeper.

Delicious bread! Kids and I hate caraway seeds, so I left out them out. It turned out great anyway! DH ate almost half of the loaf! You didn't say which setting to set it on, so I put my machine on wheat bread and it turned out perfect. Nice texture and just sweet enough. Thanks Bev for a new favorite bread recipe.