Light Rye Bread

From: Lighty

On Jan 15, 2008

I made this bread in the machine, and the results sent me scouring my fridge for an excuse to have another slice. The bread is wonderfully chewy, and came out a little too sweet, so I'll play with that next time. Which will be a day or two from now Modifications: >Halved the recipe, since I was worried about the capacity, but my loaf pan was barely half-full >diluted honey in water >substituted brown sugar for molasses, and diluted it and margarine in water >skipped the caraway, since I can't STAND the taste >used bread flour instead of a-p >used the Wheat cycle, medium crust, and it came out pretty dark, so will use light crust setting. My family buys a LOT of rye bread from a russian bakery (big nostalgia kick), but they'll be getting a lot less of my money thanks to spreadnjoy!! Thanks.

From: ProudMamaT

On Jan 7, 2008

This was really good! Very simple to make and wonderful taste. I don't like rye breads that are too overpowering and this was very nice, it had good body with a light flavor. I will definately make this again and again!!

From: Texas Rose

On Apr 24, 2007

This turned out great! I used full flavor molasses because that was all I had. Next time I will use light molasses or I may try it with all honey. I also left out the caraway seeds because I wanted it for breakfast toast. Although I've made bread for years by hand, I'm a novice at using my Kitchenaid and this was a fool-proof recipe! Thanks for taking the time to post it!