On Nov 6, 10:48*am, sf > wrote:
> On Sat, 6 Nov 2010 10:21:21 -0700 (PDT), ImStillMags
>
>
>
> > wrote:
> > On Nov 6, 9:34*am, sf > wrote:
> > > On Sat, 6 Nov 2010 09:10:18 -0700 (PDT), ImStillMags
>
> > > > wrote:
> > > > On Nov 1, 3:28 pm, ImStillMags > wrote:
>
> > > > Boron, I'm making this bread again today. * It's on its first rise
> > > > right now.
>
> > > > I used bread flour, whole wheat flour, oat flour, rye flour, semolina
> > > > flour, oats, ground flax seeds, flax seeds and
> > > > brown sesame seeds....I added almost a cup of vital wheat gluten.
> > > > The dough is much better this time, not wet like it was last time. * I
> > > > think the VWT is what did the trick.
>
> > > > I'm going to do an oval and some dinner rolls out of this batch.
>
> > > > I'll post pics when it's done.
>
> > > Adding gluten makes it drier? *I gave up after the third time. *It was
> > > just too "wet". *
>
> > Which recipe are you talking about SF???
>
> 5 minute bread. *If that's not what you're talking about, I'll just
> slink off now. *I thought you had a lot of weird ingredients in it,
> but also thought you were experimenting.
>
> --
>
> Never trust a dog to watch your food.

the 25 minute "Gump" bread is practically fool proof....if it's too
wet just add a bit of flour till it firms up. It was the recipe I
started this thread about.

The recipe I'm conversing with Boron about right now is the multi
grain bread recipe in the last few posts of this thread.

I probably should have started another thread about it, sorry for the
confusion.