My husband loves rye bread, and he happily eats it, not only with herring or soup, but tea and smears it with butter, honey or jam. But store-bought bread is now rarely tasty, it is usually too acidic. Therefore, with the advent of the bread machine I make my own different combination of rye flour with other components. Particularly good options again. Thus was born the bread -today the undisputed favorite of taste and home pet. Add rich molasses sugar dark muscovado makes the taste and color of bread, dark and deep. Unmatched flavor and taste without the acid, full and bright. A gentle but dense crumb without excessive humidity, sometimes inherent to the rye bread. The crust is actually delicious!