Recipe Reviews By drruth

drruth reviewed German Black Forest Rye Bread (Schwarzwalder Roggen Brot)
I was looking for a "black" rye, which this is not.
However, this is a good rye bread - hearty, "chewy," soft in the middle. Works for rolls as well as loaves.
Am planning to modify the recipe with honey, molasses and orange zest, perhaps also some cardamom. April 10, 2008