Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Has anyone made Rye bread with this machine?  How did it turn out? The crust, the inside?
Document: I feel the 1.5lb loaf makes sandwich size bread and above that more of the bowl shaped bread. Has a list of why your bread might turn out funny or flat but that has not happened to me. The knead blades have only come off in my bread once and that was in the rye. I have made the basic white bread, the rye, the quick nut bread, the whole wheat, the coconut ,and the bagels, then the basic dinner roll dough.
After a few uses (very good bread by the way) the Start button snapped off and fell down inside the machine. I returned it to the seller and they replaced it right away. I am very fond ofthe rye (light) bread. I wish they had a pizza dough recipe but I can make do with my own usingthe dough only cycle.
ive had this machine for a year and it has made countless loafs and doughs. the twin paddles knead the dough alot better then single paddle machine ive owned in the past. i make a loaf or two a week and ive only had one turn out bad- not the machines fault but an error on measurements on my part. i use a little less sugar in my bread recipes because i like a thinner crust.
I mostly use my bread machine to prepare dough because it kneads the dough thoroughly and keeps it the right temperature for rising. The recipes that came with machine are usable with some tweaking. The French bread recipe that came with the machine and cycle 3 (up to the third rise) is good for pizzas and baguettes. My family has really liked the results. The bread is soft inside with a nice crispy crust, before the machine my crusts were always too hard inside and out.
This machine does everything it says it will do, and I have not even used it. I bought the machine, had 10 year old bread flour in storage and someone else makes bread about every three days. Good crust and internal texture. Blade removal tool makes easy and safe removal of occasional blade sticking inside bread. Almost no cleaning required. Not every loaf was perfect, but they are getting more consistant with experience. Good value. Fast delivery.
I like this breadmaker. I've had fun trying new and different recipes. We never run out of bread and I don't have to turn on the oven when the weather is hot. It's quick and easy to fill, then leave it and wait.I especially like that it has two paddles. I would recommend it to anyone who enjoys baking bread and loves the aroma.
I use mostly just the basic bread cycle or the sandwich bread cycle for a softer crust. I also use the dough cycle for things that I then bake in the oven and I love the bake only cycle. My previous machine did not have it and there were times when I was experimenting and ended up with a loaf that needed to bake just a little bit longer. It was a problem because I had to turn on my oven to finish the loaf.
The machine is quiet, powerful, easy to use, well balenced (doesn't shake and vibrate across the counter), easy to read buttons and looks great too. I especially like the 2.5 pound feature. Most machines only go to 2 pounds. I've made all types of bread with nuts, fruits, white, rye, sesame, wheat and they all come out really good in appearance, texture, and taste. I also like that the shape of the bread when done is a traditional rectangle.
Second, there are two holes in the bottom from where the kneading paddles were when it baked. Sometimes one of the paddles comes off in the loaf of bread; a small hook is provided so that you can remove it. Crust is good, and browns attractively, but is not the same hard crunchy crust you can get with a loaf that you baked on a baking stone in the oven while spraying water inside periodically.
When I say sounding, one of the things my Mom taught me was to tap on the side of the crust lightly like with produce to get an idea of how the bread was inside. A properly cooked loaf should have a slightly hollow sound to it when tapped. Sure enough, this one did.When the time was right, I poured a cup of tea to steep, waited for it to be ready and cut a slice out of my warm, crusty, perfect, loaf of bread.
Answer: Rye in all its variations is the ONLY type of bread I make with this machine: Jewish - with or without pickle juice, seeded and unseeded, stone ground, fine milled, light or dark rye flour, multi-grain and a myriad of other combinations with added ingredients  such as olives, bacon, various cheeses, etc. All of it turns out great, the crust can be set from soft to crunchy, the inside from firm to fluffy. The advantage of this machine is the fact that I am not restricted to preprogrammed scenarios but am able to choose  my own cycles, their sequence and duration. The end result is a great individual, custom composed loaf of bread - up to two and a half pounds.