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Source: Martha Bakes



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How would you rate this recipe?
  • cailinmurphy
    11 MAR, 2017
    Step 2 doesn't direct you to add the foamy yeast/honey mix to the bowl with the other ingre., but of course it does. I suggest making a correction to clarify in step 2 to make this absolutely clear about the step, esp. for novices at making bread.
    • nataliematz88
      15 SEP, 2018
      I agree one hundred percent. That is glaring error.
  • MS10476099
    27 SEP, 2016
    I've made these loaves four times...always perfect. They rise beautifully.
  • MS10476099
    27 SEP, 2016
    I've made these loaves four times...always perfect. They rise beautifully.
  • copillia
    5 JAN, 2015
    Do yourself a favor and DO NOT make this recipe. I've been making bread from scratch for years. I followed it closely and it was horrible. The dough was way too sticky, regardless of what I did. It also rose way too much, spilling out of the pan both times. Finally, the loaves were burnt after just 30 minutes in the oven. I should have known better than to try a bread recipe with no reviews, so I'm leaving one in hopes that others don't make the same mistake.
    • jghr2016gmail
      12 MAR, 2016
      I made this recipe for Rye bread and it turned out perfectly!!! It looks lovely and it TASTES amazing! I will be making this every few weeks, it had definitely made my bread rotation top 3 list. And easy to make. My first pass at it came out beautifully.
    • Guttler
      8 FEB, 2015
      You can also try my recipe for real dark Danish rye bread at my website It also contains video with instructions. Try it out. A make that bread every week for my family.
  • hdisch
    13 FEB, 2015
    I've made this bread multiple times and each time it has come out perfect. Not sure of the first comment but my family and friends love it!!
    • jimbaylie
      20 JAN, 2016
      This recipe is great, it seems as though everyone likes it just fine --- but then again, most of us are not trying to promote our own website either. Lolol
  • Carrie3372
    22 AUG, 2015
    I loved this recipe so much I saved it and will use it again and again. I have made it twice this week and both times it turned out amazing. The first time I made it by the book. The second time I had a couple tweaks: I accidentally only used one packet of yeast, so I simply let the dough rise longer, the taste was not affected. Also, I ran out of honey so I only used 1 TBSP Honey and I substituted 2 TBSP with maple syrup. I also added 3 TBSP of caraway seeds instead of 2, just a personal choice
  • Crissy4774
    29 APR, 2015
    This turned out perfect! First, I used stone ground whole wheat flour and olive oil in place of butter for greasing the bowl and pans. I did use unsalted butter in the dough. I mixed in a small amount of course ground sea salt with the caraway seeds to sprinkle on top. I preheated to 400* and baked until an internal temp of 205* in the bread. Turned out great. I had no issues with the dough being too sticky like the first comment. I'm new to baking bread and would recommend.

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