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CHEFGLORIA1030 Posts: 99
6/2/12 11:05 A

Thanks for the reply... I will be making notes of your suggestions... guess it is experiment time!

Thanks again!
Gloria

DARJEELINGJANE SparkPoints: (6,178)
Fitness Minutes: (2,164)
Posts: 7
6/2/12 9:57 A

I would just alter one of the ones you found. Use white whole wheat flour for most or all of the white flour, and decrease the sugar. Sugar makes the yeast grow faster and therefore can produce a lighter bread. Whole wheat flour tends to make a heavier bread as well, so be prepared for that, and/or increase your yeast by about 1/4 of the amount called for. Then decrease the butter or oil. If oil is what is called for this will decrease the liquid in your recipe, and again, whole wheat needs more liquid than white, so slightly increase your water called for, too. I know that is not a very precise answer, but bread baking is always sort of an elementary school science experiment - only one where you get to eat the results! And usually no one miss eating the less than perfect loaves. I find that interacting with my food in this way, brings me more meaningful relationship with it, and i am actually satisfied with eating less, because of the love and care that went into making it. Enjoy the journey!

CHEFGLORIA1030 Posts: 99
6/1/12 7:40 P

I have been searching for a recipe for rye bread that can be baked in the small bread pans. Kind of like the ones at Outback... only healthy as possible. All the ones I find have things in it I cannot use like white flour or a lot of sugar or molasses. Has to be relatively low carb, high fiber. Help appreciated!

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