This is a dark bread - great with mustard, cold meats, cheese and anything pickled!
I'm very sorry, but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour, water and salt. - 14 Jul 2008
If you're looking for a great rye bread, this is not it. I felt the sweetness and the absence of caraway detracted from any rye flavour that was meant to be.The rye flavour was definitely missing. I was disappointed because I was looking for a flavourful rye. NOTE TO SCRUFFY: Just halve this recipe and you can do it in your bread machine. Its better if you take the loaf out of the machine after the second rise and shape it into a round. Bake at 190 degrees for 33-35 minutes. - 14 Jul 2008
It has a nice colour, and it smells really good when it's baking. It was also fairly easy to make, as homemade bread goes. I would definitely try it again sometime. - 14 Jul 2008