Several substitutions were made; the photograph is not representative of a slice of Creative Cooking Spiced Rye Bread made according to the recipe. 

I don’t know how any of this happened because this is just not the way we do things. Ran out of molasses and had no dark Karo so I used light Karo. That probably didn’t make too much of a difference. Ran out of caraway seeds so I substituted aniseed. That’s an approved substitution, so okay. Did not think that red wine vinegar was the way I wanted to go, so I substituted malt vinegar. That, in my humble opinion, was genius. But as I added the rye flour, something felt amiss. Bread bakers know what I mean.

FYI: Bob’s Red Mill Rye Flour is not one & the same with Bob’s Red Mill Rye Pumpernickel Meal. Most decidedly not. What to do? I had committed to Sportsman’s Lodge Lentil Soup and rye bread for supper. I certainly could not renege on that commitment. So on I carried. 

The end result was a very very heavy bread. Delicious, but dense. One loaf weighs in at 2 1/4 pounds. We’ll call it a hardy bread.

Recipe below the fold. Substitute away! 

Apologies for the formatting. Still learning WP’s new editor.

“These Spiced Rye loaves contain molasses, caraway seed and rye flower. Hot from the oven, sliced and buttered, the flavor is memorable.”

“One tablespoon aniseed or grated orange rind may be substituted for the caraway seed.”—The Creative Cooking Course (1982)

CREATIVE COOKING SPICED RYE LOAVES

Makes 2 loaves

3 envelopes dry yeast

½ stick butter, melted, cooled to lukewarm

2 ½ C lukewarm milk or water

2 tsp salt

6 Tbsp dark molasses or dark Karo

1 Tbsp wine vinegar

2 Tbsp caraway seeds

4 C rye flour

4 C flour

Place yeast in a large mixing bowl. Mix together butter, milk or water, and salt, pour over yeast, and stir until yeast is dissolved. Add molasses or Karo, vinegar, and caraway seeds, and mix until blended. Add rye flour and half the flour, and mix well. Add enough of the remaining flour to make a stiff dough and mix until smooth. Cover and let rise until doubled in bulk. Preheat oven to 325^o. Bake in 2 greased loaf pans for about 1hour or until loaves sound hollow when tapped with fingers. Brush loaves with water, remove from pans, and cool on wire racks.