~patches~ > wrote in
:

> Ken Knecht wrote:
>> "aem" > wrote in news:1142364297.195607.42710
>> @z34g2000cwc.googlegroups.com:
>>
>>
>>>Better yet, skip the whole wheat
>>>and go for rye or pumpernickel. Then you'd really have something
>>>worthwhile.
>>
>>
>> I'm always trying to get more fiber in my diet. I thought maybe if I
>> could find a whole wheat bread recipe I really liked it would help.
>>
>> I do like rye and make it sometimes.
>>
>>
> Have you tried a 7 or 12 grain bread? I like them better than plain
> whole wheat. I make both whole wheat and multi grain. The trick I use
> is to make the dough in the breadmaker then proof in the oven using the
> bread proofing setting and then bake using convection. That way I can
> let it proof longer if needed something that using only the breadmaker
> doesn't allow.
>

I've tried that in the past and liked it. But as I remember, the brand I
used had whole grains of cereals in it. I have diverticulosis and my MD
said not to eat seeds among many other things, and this flour would fit
that description. Or are there other fully ground 7 or 12 grain mixes?

I have trouble finding flours other than wheat or whole wheat here, I
can't even find rye flour in most stores.



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