Whole grain pimpernickel and rye breads
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From: Marshall on 4 Nov 2005 15:36 Howard Kaikow wrote: > I meant only commercially available products. > As I sated in an earlier thread I use 1/3 rye 1/3 oatmeal 1/3 white and 1 cup whole wheat. To make it look dark I use cocoa (Baking Chocolate Powder). -- http://homepage.mac.com/mkatzman/
From: bj on 4 Nov 2005 17:09 "Marshall" <notmkatzman(a)verizon.net> wrote in message news:mDPaf.24$2R6.3(a)trndny06... > As I sated in an earlier thread I use 1/3 rye 1/3 oatmeal 1/3 white and 1 > cup whole wheat. To make it look dark I use cocoa (Baking Chocolate > Powder). > Have you tried using molasses instead of sugar (if you use sugar)? bj
From: Marshall on 4 Nov 2005 18:23 bj wrote: > "Marshall" <notmkatzman(a)verizon.net> wrote in message > news:mDPaf.24$2R6.3(a)trndny06... > >>As I sated in an earlier thread I use 1/3 rye 1/3 oatmeal 1/3 white and 1 >>cup whole wheat. To make it look dark I use cocoa (Baking Chocolate >>Powder). >> > > > Have you tried using molasses instead of sugar (if you use sugar)? > bj > > I use brown sugar, but I have tried molasses. -- http://homepage.mac.com/mkatzman/
From: fresh~horses on 4 Nov 2005 18:27 I was responding to Howard. But the nutritional information on rye is useful to anyone .. bj wrote: > 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. > >
From: Herman Rubin on 5 Nov 2005 16:28
In article <up6nm1lmpbpbuvrrp4oaqr0mfeu0lv8ghq(a)4ax.com>, Wooly <nobody(a)nun.ya> 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. It is >available, but do you really want to eat it? One can make leavened 100% rye bread. It takes more care and more kneading. -- This address is for information only. I do not claim that these views are those of the Statistics Department or of Purdue University. Herman Rubin, Department of Statistics, Purdue University hrubin(a)stat.purdue.edu Phone: (765)494-6054 FAX: (765)494-0558 |