MG rye bread from Pastry Love: A Baker's Journal of Favorite Recipes (page 114) by Joanne Chang

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Notes about this recipe

  • rach3190 on May 11, 2026

    Really lovely, easy, beautiful rye bread - an instant keeper!

  • hirsheys on September 29, 2021

    Tasty, but rye flavor lost in other flavors a bit. Used normal rye flour, so dark rye might have helped. No need to make this again, but I will enjoy eating it. ETA: It grew on me - not rye enough, but I really liked it for cheese and ham sandwiches.

  • anya_sf on October 03, 2020

    I made one loaf and had to substitute treacle for half the molasses. When rising, it never really doubled in size, even with extra time (the dough was quite heavy). Although this bread doesn't have a lot of rye, the flavor was still there; using dark rye may have helped. The bread was sturdy, dense, and rather sweet, but with enough sourness to make it great for ham sandwiches.

  • jenburkholder on August 03, 2020

    This was good, but nothing special.

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