Just made this. I would recommend one teaspoon less of salt. It turned out a bit salty but still good. I also did not pre-heat at 425 then turn down to 400 degrees. I just baked for 30 minutes at 400 degrees. Based off of what others have said, 45 minutes is too long. I'm glad that I read the comments first. Turned out great with that adjustment. Just keep an eye on it. 👍
I love rye bread and haven’t had in soooo long so I’m making it for the first time. Hard trying to find the flour in my town but finally did. It was easy enough to follow but you don’t mention if the loaf pans are buttered or lubricated in any way. What do you use? Also I’m allergic to honey. Is sugar ok?
Dear Martha, that looks delicious. However, I have a question - is it okay to add more rye flour compared with all-purpose flour. For example - four cups of rye flour and two cups of all-purpose flour?
rye flour is very dense, it wont rise hardly at all, you could do it, but form the dough into a baguette ie hot dog shape for it to be able to cook all the way through, if you put it into a loaf pan it wont get baked in the middle unless you cook it slower ie 375F for longer, say 45 to 60 minutes. use a spear to test when its done in the middle.
I just made this the entire outside was burnt on all sides. I baked it for 45 minutes at 400 degrees. I bake a lot of bread, have no idea why this happened
Too bad. This recipe is NOT the traditional, proper Slavic East European rye ( gorgeous crisp crust and pillow soft inside ( crumb) which is the best rye in the world, It seems that I'm the only person in the world who misses the right Jewish Rye 😓😩
@@tooleyweeds I wish she actually had a recipe for that rye bread, but, NO, Martha does NOT have a recipe nor does she know how to make traditional Jewish rye bread............
@@hjm5885 Only immigrants from East European countries in the early 1900's and up to before WW2 and who were Jewish, made this rye bread for their bakeries. Yes, it's NOT JEWISH BREAD...that's challah...but these were the ONLY bakeries who made it correctly. Sadly, it's time consuming and not very popular these days
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Get the recipe at: www.marthastewart.com/866882/rye-bread
*Thank you Boss!*
Your recipes are the best I have have found. Thank you Martha 👍🏼
Just made this. I would recommend one teaspoon less of salt. It turned out a bit salty but still good. I also did not pre-heat at 425 then turn down to 400 degrees. I just baked for 30 minutes at 400 degrees. Based off of what others have said, 45 minutes is too long. I'm glad that I read the comments first. Turned out great with that adjustment. Just keep an eye on it. 👍
I love rye bread!😍😋
I have finally found an easy rye bread/caraway seed recipe. Thanks Martha for sharing.
This rye looks fantastic. Can wait to make some myself
Wow delicious bread God bless you.
Every slice 🍞of this make❤️❤️ delicious sandwiches 🥪😋😋
Martha never disappoints. Bread looks amazing
She disappointed the federal government. LOL
@@oregonpatriot1570who cares bout disappointing the government??
I love caraway seeds - thanks!
My favourite bread. Watching in the UK.😊
Rye bread is so delicious
Hi Cheryl
Good morning and happy blessed Sunday...can we be friends?
Fun fact: such recipes contribute to the production of the hormone of happiness. Did you know about this?💓💞
WOW! U make it look so easy Martha, thanks for sharing:)
Wow, looks absolutely marvelous, 😊
M A R T A , North American legend , in history books for ever .
Thank you for this recipe! You made it so simple. I was looking for a rye recipe with oil and honey!😋😋😊
The bread came out really good. I could not wait for it to cool. So I got warm out of the oven crunch.
I love your baking ❤
Perfect!
Hi Patricia
Good morning and happy blessed Sunday...can we be friends?
What size bread loaf pans did you use? They look like USA pans bread pans.
Way too much salt for my taste. Will cut it in half and try again
Martha shining like the gem she is! Sarcasm included
great recipes. 😍😍😋😋
I love rye bread and haven’t had in soooo long so I’m making it for the first time. Hard trying to find the flour in my town but finally did. It was easy enough to follow but you don’t mention if the loaf pans are buttered or lubricated in any way. What do you use? Also I’m allergic to honey. Is sugar ok?
4 1/2 tsps of salt is way too much. I put in 3 bc I only had salted butter and the bread came out salty.😢
Ya that did sound like way too much salt.
Honey in rye bread. Never knew.
I use mollases
Thank you so much it looks delicious, can I exchange the white flour for whole wheat flour please advise
Might be too dense.
😋
Help pretty lady how are you doing today?
Can I make the dough by hand instead of the kneading machine
Yes
Can you substitute molasses for honey for a darker rye bread?
Dear Martha, that looks delicious. However, I have a question - is it okay to add more rye flour compared with all-purpose flour. For example - four cups of rye flour and two cups of all-purpose flour?
rye flour is very dense, it wont rise hardly at all, you could do it, but form the dough into a baguette ie hot dog shape for it to be able to cook all the way through, if you put it into a loaf pan it wont get baked in the middle unless you cook it slower ie 375F for longer, say 45 to 60 minutes. use a spear to test when its done in the middle.
@@Lauren-vd4qeoh wow!! that's good to know, thank you very much Lauren :)
I just made this the entire outside was burnt on all sides. I baked it for 45 minutes at 400 degrees. I bake a lot of bread, have no idea why this happened
Only 50% hydration?
❤️😋😋
really bunk she has labels on the ingredients
If I’m making 1 loaf, I just cut recipe in half?
Mam youre also a florist?
Did she call it a puffstrami sandwich?
Seriously, a covid booster ad?
Too bad. This recipe is NOT the traditional, proper Slavic East European rye ( gorgeous crisp crust and pillow soft inside ( crumb) which is the best rye in the world, It seems that I'm the only person in the world who misses the right Jewish Rye 😓😩
jewish? hardly
She didn't claim it to be Jewish rye. She has a different recipe for that.
@@tooleyweeds I wish she actually had a recipe for that rye bread, but, NO, Martha does NOT have a recipe nor does she know how to make traditional Jewish rye bread............
@@hjm5885 Only immigrants from East European countries in the early 1900's and up to before WW2 and who were Jewish, made this rye bread for their bakeries. Yes, it's NOT JEWISH BREAD...that's challah...but these were the ONLY bakeries who made it correctly. Sadly, it's time consuming and not very popular these days
@@truecynic1270 My mistake. I saw "Jewish Rye Bread" in the youtube sidebar and assumed that it was on her channel.
Really surprised you don't measure by grams. I'm sure you know that weighing flour by the cup is not accurate.
WTF Caraway seed much. no no no
That gives it that signature flavor
🙋♀️😋🥰✌️👍💐
🤮
Does not look good.
Why?