Roggenbrot (Rye Bread)

From: Granny Moses

On Apr 8, 2008

WOW! When you said dense I expected a rock but it had a great texture. It had body to it. The flavor was wunderbar! Like what we used to get in Germany. Only having 2 1/2 cups of rye flour I had to make the difference up with unbleached bread flour. I heeded another reviewer and used half the sugar. I also mixed all by hand. This is being served with a saurkraut soup to make a perfect supper on a damp, early spring night. I have to admit to cheating - I had to have a slice straight out of the oven. I know this bread will be one my hubby requests again and again. When I was first mixing the dough the molasses aroma reminded me of making gingerbread in my grandma's kitchen. Now that it is baked the house has such a wonderful aroma. All in all a wonderful baking and eating experience.

From: Chef Marti Mae #37

On Feb 21, 2008

Has anyone tried this in a breadmachine? I would like to but not sure how it would work out. I like the dense true German breads. Marti Foley, AL

From: ReLiveLY

On Aug 30, 2007

my husband made this for his parents who are from Germany and Finland. they raved about how good it was, something they don't do much. thanks for sharing this!

From: Bayhill

On Aug 9, 2007

Delicious! This makes a dense, moist, light tasting rye bread. It doesn't rise very high, but the flavor is wonderful. I made this in my Kitchen-Aid stand mixer and it worked out perfectly. The only change I made was to add some caraway seed, which I feel is a "must" for rye bread. My family loved this and gave it 2-thumbs up! Thank you for sharing this wonderful recipe...it is definitely a keeper.