Whole grain pimpernickel and rye breads
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From: Howard Kaikow on 4 Nov 2005 10:53 Is there such a thing as "whole grain pumpernickel and rye breads"? If so, who makes it? -- http://www.standards.com/; See Howard Kaikow's web site.
From: Juhana Harju on 4 Nov 2005 10:59 Howard Kaikow wrote: : Is there such a thing as "whole grain pumpernickel and rye breads"? : : If so, who makes it? Consider the fact that this is a global newsgroup. -- Juhana
From: bj on 4 Nov 2005 12:30 "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
From: Howard Kaikow on 4 Nov 2005 12:32 I meant only commercially available products. -- http://www.standards.com/; See Howard Kaikow's web site. "bj" <bjones44(a)bellatlantic.net> wrote in message news:ZUMaf.99$6M6.53(a)trnddc04... > "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 > > > >
From: Wooly on 4 Nov 2005 12:36
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? I make 100% home-ground whole-wheat bread once a week. I grind Montana Golden86 wheat in an electric impact mill, make up the dough in a Kitchenaid mixer (wrist injury = no kneading for me). I have an excellent sourdough culture that I maintain with King Arthur bread flour. One bake is a 30-hour process, mostly hands-off. PS -- pumpernickel etymology: http://www.straightdope.com/mailbag/mpumpernickel.html Look smart, ask for Just Plain Rye Bread with a dash of Beano :) +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... |