A nice traditional New York City rye bread made much easier by using the bread machine.
Altered ingredient amounts. I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour and decreased bread flour. this enhanced the rye flavour. The loaf is pretty small but has a nice texture inside and out. - 14 Jul 2008
Altered ingredient amounts. After many Rye Bread recipe failures this one came through for me with flying colours. I made some subtle changes however. I increased the amount of water to 300ml, the amount of oil to 4 tbsp and the amount of caraway to 3 tsp. I also combined the water, honey and yeast and allowed it to sit for 10 minutes prior to adding the remaining ingredients. I set my bread machine on the dough cycle and then transferred the dough to a greased bread tin when it was finished. I did not punch the dough down. I formed it into a loaf shape, covered it with a damp towel, and allowed it to rise for 40 minutes. it turned out beautifully. - 14 Jul 2008
Altered ingredient amounts. By using a total of 300ml water and using the "Dough" setting on my bread machine, I made the best free-form rye loaf I've made to date. - 14 Jul 2008