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Quick Rye Bread

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No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.

Source: Martha Stewart Living, July 2008
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How would you rate this recipe?
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  • MS10699142
    14 JUL, 2018
    I followed the recipe as written, except used fat-free Greek yogurt. The bread loaves look great. The baking time was pretty much spot on. The bread tastes good, just not a very strong rye flavor. Also, it would have been a good idea to mention pressing down on the seeds after sprinkling on the loaves. I will definitely make again, I might forego the cumin seeds, they have a pretty strong taste. Overall, a good recipe and glad I made it.
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  • annemanning
    18 JUN, 2008
    I made this recipe this morning. It tastes good, but it was only about half as "high" in the rising process as it should have been--about 1.5 inches tall. What went wrong?
    Reply

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