Creamy Rye (Bread Machine)

I use Greek yogurt in place of the sour cream and bake on the regular bread cycle in my machine. Family gobbles it up! They love this recipe and we make it at least once a week with Sunday supper.

I made the dough in my Kitchenaide, baked as a big fat baguette for 25 minutes at 350. I bake bread all the time and this is about the best bread I've ever made. Fabulous. Used about 2 T olive oil in place of the butter, and 4 t. caraway. Added bread flour last, just until it held together. Other than than, followed recipe to a T. Really, really wonderful stuff.

Following the suggestions of other reviews I baked this as a 2lb "wheat" loaf. It turned out perfect. Also I substituted nonfat plain yogurt for the sour cream. Maybe not as creamy but it turned out very moist. I would like to try substituting some wheat flour for the white flour next time around. Tweaker

I have made this twice today. The first time, I made it exactly as written (minus the seeds because I didn't have any). When I checked the dough at the knead cycle, it was very wet, so I added an additional 1/4 cup bread flour. At the end of the dough cycle, it was still pretty wet and I had to knead quite a bit of all-purpose flour into it to be able to handle it. Shaped it into little ovals (for subs) and let them raise. They were very good! The second time, I used 3 cups of bread flour and 1 cup of rye. The dough ball was perfect at the knead cycle. At the end of the dough cycle, I had to dust a little bit of flour onto the dough to be able to shape it into buns. I let them raise until double, baked them for 15 minutes at 375 on a parchment lined sheet, rubbed them with butter (after they were baked) and they were absolutely divine! Perfect texture and taste. They also raised up higher the second time around. I also added one teaspoon of diastatic malt from King Arthur. They taste much like the bread served at Saltgrass steak houses. Next time, I may try honey in place of the molasses, but these were so good, I might not change a thing. Hubbie is gone, but can't wait for him to get home to try these. (this is how I sneak stray dogs into the house) Bev, thank you very much for posting this fantastic recipe! It is a winner! PS--I think one reason some reviewers complain about the wet or "slack" dough is the way a person measures flour. Some people dip and scoop and some people fluff the flour, spoon it into the cup and level. A scoop will probably give you more flour than spooning. Professional and serious home bakers (which I'm not) weigh ingredients.

Great recipe! I doubled it and used my KitchenAid mixer as I don't have a bread maker. I omitted the caraway seeds as I didn't have any. I also didn't have molasses, so I substituted honey. I used a mixture of whole wheat and rye flour and used canola oil in place of the butter. Thank you!