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?
Not exactly sure what I did wrong, but I followed the recipe exactly as stated. All my ingredients were fresh, yeast was good, but the loaves didn’t rise, and when they were cooked, they were like bricks. With that said, I made another batch, but this time I use bread flour instead of all purpose, flour, and the loaves did raise a little bit more, and when I cook them, they were edible. My question is, why didn’t they rise like in the video? Thank you.
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 have finally found an easy rye bread/caraway seed recipe. Thanks Martha for sharing.
I love rye bread!😍😋
This rye looks fantastic. Can wait to make some myself
Wow delicious bread God bless you.
Martha never disappoints. Bread looks amazing
She disappointed the federal government. LOL
@@MaizeANDBlue1957who cares bout disappointing the government??
WOW! U make it look so easy Martha, thanks for sharing:)
Every slice 🍞of this make❤️❤️ delicious sandwiches 🥪😋😋
Wow, looks absolutely marvelous, 😊
Thank you for this recipe! You made it so simple. I was looking for a rye recipe with oil and honey!😋😋😊
My favourite bread. Watching in the UK.😊
What size bread loaf pans did you use? They look like USA pans bread pans.
I love your baking ❤
Rye bread is so delicious
Hi Cheryl
Good morning and happy blessed Sunday...can we be friends?
The bread came out really good. I could not wait for it to cool. So I got warm out of the oven crunch.
M A R T A , North American legend , in history books for ever .
I love caraway seeds - thanks!
Fun fact: such recipes contribute to the production of the hormone of happiness. Did you know about this?💓💞
Could the mixer knead the dough how long
Awesome! I only need caraway seeds for this
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?
Can I make the dough by hand instead of the kneading machine
Yes
Perfect!
Hi Patricia
Good morning and happy blessed Sunday...can we be friends?
Thank you so much it looks delicious, can I exchange the white flour for whole wheat flour please advise
Might be too dense.
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.
O man wish I saw this 1st
great recipes. 😍😍😋😋
Can you substitute molasses for honey for a darker rye bread?
I used the same amount of molasses in the place of honey and came out really nice.
Way too much salt for my taste. Will cut it in half and try again
Martha shining like the gem she is! Sarcasm included
Not exactly sure what I did wrong, but I followed the recipe exactly as stated. All my ingredients were fresh, yeast was good, but the loaves didn’t rise, and when they were cooked, they were like bricks. With that said, I made another batch, but this time I use bread flour instead of all purpose, flour, and the loaves did raise a little bit more, and when I cook them, they were edible. My question is, why didn’t they rise like in the video? Thank you.
I think u should put on more caraway seeds
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 :)
❤
CONFUSING MEASUREMENTS BUT IT LOOKS GREAT.
Honey in rye bread. Never knew.
I use mollases
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?
Feel like mine didn’t rise good in the loaf pan 😢
😋
Help pretty lady how are you doing today?
Mam youre also a florist?
really bunk she has labels on the ingredients
Did she call it a puffstrami sandwich?
If I’m making 1 loaf, I just cut recipe in half?
Seriously, a covid booster ad?
Really surprised you don't measure by grams. I'm sure you know that weighing flour by the cup is not accurate.
❤️😋😋
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.
🙋♀️😋🥰✌️👍💐
WTF Caraway seed much. no no no
That gives it that signature flavor
🤮
Does not look good.
Why?
easy to fix that, don't make...
Chain Baker on RUclips beats all of her bread recipes. He gives excellent demonstrations for easy break making.