Whole grain pimpernickel and rye breads
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From: Susan on 4 Nov 2005 12:41 x-no-archive: yes Howard Kaikow wrote: > I meant only commercially available products. > Usually whole kernel rye, the only low GI gain, is German made, dark brown and very brittle, but delicious. one brand I love is Ryeola. I doubt whole rye flour is as low GI as whole kernel rye. Susan
From: Jim Chinnis on 4 Nov 2005 14:05 Wooly <nobody(a)nun.ya> wrote in part: >100% rye-flour bread is more accurately called a cracker. It is >available, but do you really want to eat it? I like it just fine. One example is Wasa Hearty Rye. -- Jim Chinnis Warrenton, Virginia, USA jchinnis(a)alum.mit.edu
From: Juhana Harju on 4 Nov 2005 14:08 Wooly wrote: : On Fri, 4 Nov 2005 10:53:02 -0500, "Howard Kaikow" : <kaikow(a)standards.com> spewed forth : : :: Is there such a thing as "whole grain pumpernickel and rye breads"? :: :: If so, who makes it? : : 100% rye-flour bread is more accurately called a cracker. 100 % rye-flour bread is not necessarily dry bread. -- Juhana "...the cure of many diseases is unknown to the physicians of Hellas, because they are ignorant of the whole, which ought to be studied also..." - Plato, Charmides dialogues
From: fresh~horses on 4 Nov 2005 15:15 bj wrote: > "Howard Kaikow" <kaikow(a)standards.com> wrote in message > news:dkg051$2hu3$1(a)pyrite.mv.net... > > Is there such a thing as "whole grain pumpernickel and rye breads"? > > If so, who makes it? > > What exactly do you mean by "whole grain"? > > I make a whole-wheat/rye/other grains bread all the time. No white flour, if > that's what you're trying to avoid. Bread machines make this super-easy. > bj Where do you live? Look for Hungarian or German bakeries in the phone book. Lots of recipes online if you want to bake your own. Search Finnish rye, Jewish Sour Rye, or German and Danish Rye. Everything rye: http://rye.vtt.fi/chapter1.htm If you have a lot of time: http://www.cyber-kitchen.com/rfcj/BREAD/Rye_Bread_True_NY_Sour_-_pareve.html
From: bj on 4 Nov 2005 15:25
I'm quite satisfied with what I'm already doing. I occasionally fiddle with the mixture. I don't eat enough bread to need or want a large variety! bj "fresh~horses" <fresh~horses(a)despammed.com> wrote in message news:1131135330.159631.325820(a)g47g2000cwa.googlegroups.com... > > bj wrote: >> "Howard Kaikow" <kaikow(a)standards.com> wrote in message >> news:dkg051$2hu3$1(a)pyrite.mv.net... >> > Is there such a thing as "whole grain pumpernickel and rye breads"? >> > If so, who makes it? >> >> What exactly do you mean by "whole grain"? >> >> I make a whole-wheat/rye/other grains bread all the time. No white flour, >> if >> that's what you're trying to avoid. Bread machines make this super-easy. >> bj > > Where do you live? Look for Hungarian or German bakeries in the phone > book. Lots of recipes online if you want to bake your own. Search > Finnish rye, Jewish Sour Rye, or German and Danish Rye. > |