At least I think so! Two mistakes that I might have made were that the room
was likely too cool. I have no heat on. I did set the dough on top of the
stove but did not get quite the amount of rise I expected. However, the
resulting loaves look exactly like the picture with the recipe. So maybe it
should be that way. And I think I added a bit too much AP flour. I started
with the lower amount of flour but wound up having to add a bit of water as
I kneaded it because rather than it being a soft dough, it was very thick
and hard to work with. Or maybe the molasses was the culprit. It was so
thick it would barely pour out.

The flavor is wonderful! At first bite it reminds me of the honey whole
wheat bread that I normally make. And that's weird because there is no honey
or whole wheat in it. But the middle note is like those small.block shaped
German rye loaves. The finish is sweet and wonderful. I am eating some now
with butter and Swiss cheese.

Can't wait to take some to my friend tomorrow and I also plan to make
another batch tomorrow with fresh molasses and perhaps less AP flour. Reason
being, I will soon be finishing off one loaf. I'm sure the gardener will eat
the other and two are going to my friend. So I will need more!

"Julie Bove" wrote in message news
At least I think so! Two mistakes that I might have made were that the room
was likely too cool. I have no heat on. I did set the dough on top of the
stove but did not get quite the amount of rise I expected. However, the
resulting loaves look exactly like the picture with the recipe. So maybe it
should be that way. And I think I added a bit too much AP flour. I started
with the lower amount of flour but wound up having to add a bit of water as
I kneaded it because rather than it being a soft dough, it was very thick
and hard to work with. Or maybe the molasses was the culprit. It was so
thick it would barely pour out.

The flavor is wonderful! At first bite it reminds me of the honey whole
wheat bread that I normally make. And that's weird because there is no honey
or whole wheat in it. But the middle note is like those small.block shaped
German rye loaves. The finish is sweet and wonderful. I am eating some now
with butter and Swiss cheese.

Can't wait to take some to my friend tomorrow and I also plan to make
another batch tomorrow with fresh molasses and perhaps less AP flour. Reason
being, I will soon be finishing off one loaf. I'm sure the gardener will eat
the other and two are going to my friend. So I will need more!
==

Congratulations)) Keep enjoying)

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
> At least I think so! Two mistakes that I might have made were that the
> room
> was likely too cool. I have no heat on. I did set the dough on top of the
> stove but did not get quite the amount of rise I expected. However, the
> resulting loaves look exactly like the picture with the recipe. So maybe
> it
> should be that way. And I think I added a bit too much AP flour. I started
> with the lower amount of flour but wound up having to add a bit of water
> as
> I kneaded it because rather than it being a soft dough, it was very thick
> and hard to work with. Or maybe the molasses was the culprit. It was so
> thick it would barely pour out.
>
> The flavor is wonderful! At first bite it reminds me of the honey whole
> wheat bread that I normally make. And that's weird because there is no
> honey
> or whole wheat in it. But the middle note is like those small.block shaped
> German rye loaves. The finish is sweet and wonderful. I am eating some
> now
> with butter and Swiss cheese.
>
> Can't wait to take some to my friend tomorrow and I also plan to make
> another batch tomorrow with fresh molasses and perhaps less AP flour.
> Reason
> being, I will soon be finishing off one loaf. I'm sure the gardener will
> eat
> the other and two are going to my friend. So I will need more!
> ==
>
> Congratulations)) Keep enjoying)

She loved it but now I have to find a source for the flour. I bought all of
the small amount of bulk that Central Market had. Other stores have no rye
flour or only the dark.

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
> At least I think so! Two mistakes that I might have made were that the
> room
> was likely too cool. I have no heat on. I did set the dough on top of the
> stove but did not get quite the amount of rise I expected. However, the
> resulting loaves look exactly like the picture with the recipe. So maybe
> it
> should be that way. And I think I added a bit too much AP flour. I started
> with the lower amount of flour but wound up having to add a bit of water
> as
> I kneaded it because rather than it being a soft dough, it was very thick
> and hard to work with. Or maybe the molasses was the culprit. It was so
> thick it would barely pour out.
>
> The flavor is wonderful! At first bite it reminds me of the honey whole
> wheat bread that I normally make. And that's weird because there is no
> honey
> or whole wheat in it. But the middle note is like those small.block shaped
> German rye loaves. The finish is sweet and wonderful. I am eating some
> now
> with butter and Swiss cheese.
>
> Can't wait to take some to my friend tomorrow and I also plan to make
> another batch tomorrow with fresh molasses and perhaps less AP flour.
> Reason
> being, I will soon be finishing off one loaf. I'm sure the gardener will
> eat
> the other and two are going to my friend. So I will need more!
> ==
>
> Congratulations)) Keep enjoying)

She loved it but now I have to find a source for the flour. I bought all of
the small amount of bulk that Central Market had. Other stores have no rye
flour or only the dark.

==

Can you get it online?

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" wrote in message news >>
>> At least I think so! Two mistakes that I might have made were that the
>> room
>> was likely too cool. I have no heat on. I did set the dough on top of the
>> stove but did not get quite the amount of rise I expected. However, the
>> resulting loaves look exactly like the picture with the recipe. So maybe
>> it
>> should be that way. And I think I added a bit too much AP flour. I
>> started
>> with the lower amount of flour but wound up having to add a bit of water
>> as
>> I kneaded it because rather than it being a soft dough, it was very thick
>> and hard to work with. Or maybe the molasses was the culprit. It was so
>> thick it would barely pour out.
>>
>> The flavor is wonderful! At first bite it reminds me of the honey whole
>> wheat bread that I normally make. And that's weird because there is no
>> honey
>> or whole wheat in it. But the middle note is like those small.block
>> shaped
>> German rye loaves. The finish is sweet and wonderful. I am eating some
>> now
>> with butter and Swiss cheese.
>>
>> Can't wait to take some to my friend tomorrow and I also plan to make
>> another batch tomorrow with fresh molasses and perhaps less AP flour.
>> Reason
>> being, I will soon be finishing off one loaf. I'm sure the gardener will
>> eat
>> the other and two are going to my friend. So I will need more!
>> ==
>>
>> Congratulations)) Keep enjoying)
>
> She loved it but now I have to find a source for the flour. I bought all
> of
> the small amount of bulk that Central Market had. Other stores have no rye
> flour or only the dark.
>
> ==
>
> Can you get it online?

Yes but so far all I've seen is expensive.

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" wrote in message news >>
>> At least I think so! Two mistakes that I might have made were that the
>> room
>> was likely too cool. I have no heat on. I did set the dough on top of the
>> stove but did not get quite the amount of rise I expected. However, the
>> resulting loaves look exactly like the picture with the recipe. So maybe
>> it
>> should be that way. And I think I added a bit too much AP flour. I
>> started
>> with the lower amount of flour but wound up having to add a bit of water
>> as
>> I kneaded it because rather than it being a soft dough, it was very thick
>> and hard to work with. Or maybe the molasses was the culprit. It was so
>> thick it would barely pour out.
>>
>> The flavor is wonderful! At first bite it reminds me of the honey whole
>> wheat bread that I normally make. And that's weird because there is no
>> honey
>> or whole wheat in it. But the middle note is like those small.block
>> shaped
>> German rye loaves. The finish is sweet and wonderful. I am eating some
>> now
>> with butter and Swiss cheese.
>>
>> Can't wait to take some to my friend tomorrow and I also plan to make
>> another batch tomorrow with fresh molasses and perhaps less AP flour.
>> Reason
>> being, I will soon be finishing off one loaf. I'm sure the gardener will
>> eat
>> the other and two are going to my friend. So I will need more!
>> ==
>>
>> Congratulations)) Keep enjoying)
>
> She loved it but now I have to find a source for the flour. I bought all
> of
> the small amount of bulk that Central Market had. Other stores have no rye
> flour or only the dark.
>
> ==
>
> Can you get it online?

Yes but so far all I've seen is expensive.

==

Oh Well, keep looking. You were lucky once ... so ..

Julie Bove wrote:
>
> The flavor is wonderful! At first bite it reminds me of the honey whole
> wheat bread that I normally make. And that's weird because there is no honey
> or whole wheat in it.

Interesting because lately I've been buying (and enjoying)
'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
with butter is a very tasty treat.

Anyway, congrats on your bread victory!

On 28 Nov 2018, Gary wrote
(in article >):

> Julie Bove wrote:
> >
> > The flavor is wonderful! At first bite it reminds me of the honey whole
> > wheat bread that I normally make. And that's weird because there is no honey
> > or whole wheat in it.
>
> Interesting because lately I've been buying (and enjoying)
> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> with butter is a very tasty treat.
>
> Anyway, congrats on your bread victory!

I have been baking my own bread for 25 years.

In my experience, the dough needs to be as soft as possible, but just enough
flour to stop it really sticking to your fingers.

Flour on your hands will help.

If the dough is hard to knead, then it will not rise as much as it should.
Yeasts are not superhuman.

On 2018-11-28 8:42 a.m., Fruitiest of Fruitcakes wrote:
> On 28 Nov 2018, Gary wrote
> (in article >):
>
>> Julie Bove wrote:
>>>
>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>> wheat bread that I normally make. And that's weird because there is no honey
>>> or whole wheat in it.
>>
>> Interesting because lately I've been buying (and enjoying)
>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> with butter is a very tasty treat.
>>
>> Anyway, congrats on your bread victory!
>
> I have been baking my own bread for 25 years.
>
> In my experience, the dough needs to be as soft as possible, but just enough
> flour to stop it really sticking to your fingers.
>
> Flour on your hands will help.
>
> If the dough is hard to knead, then it will not rise as much as it should.
> Yeasts are not superhuman.
>
>
Rye doughs are different though. They are sticky at "normal" levels of
hydration.

On Wed, 28 Nov 2018 08:47:42 -0700, graham > wrote:

>On 2018-11-28 8:42 a.m., Fruitiest of Fruitcakes wrote:
>> On 28 Nov 2018, Gary wrote
>> (in article >):
>>
>>> Julie Bove wrote:
>>>>
>>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>>> wheat bread that I normally make. And that's weird because there is no honey
>>>> or whole wheat in it.
>>>
>>> Interesting because lately I've been buying (and enjoying)
>>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>>> with butter is a very tasty treat.
>>>
>>> Anyway, congrats on your bread victory!
>>
>> I have been baking my own bread for 25 years.
>>
>> In my experience, the dough needs to be as soft as possible, but just enough
>> flour to stop it really sticking to your fingers.
>>
>> Flour on your hands will help.
>>
>> If the dough is hard to knead, then it will not rise as much as it should.
>> Yeasts are not superhuman.
>>
>>
>Rye doughs are different though. They are sticky at "normal" levels of
>hydration.

very true, the hallmark of rye dough.
Janet US

"graham" > wrote in message
news
> On 2018-11-28 8:42 a.m., Fruitiest of Fruitcakes wrote:
>> On 28 Nov 2018, Gary wrote
>> (in article >):
>>
>>> Julie Bove wrote:
>>>>
>>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>>> wheat bread that I normally make. And that's weird because there is no
>>>> honey
>>>> or whole wheat in it.
>>>
>>> Interesting because lately I've been buying (and enjoying)
>>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>>> with butter is a very tasty treat.
>>>
>>> Anyway, congrats on your bread victory!
>>
>> I have been baking my own bread for 25 years.
>>
>> In my experience, the dough needs to be as soft as possible, but just
>> enough
>> flour to stop it really sticking to your fingers.
>>
>> Flour on your hands will help.
>>
>> If the dough is hard to knead, then it will not rise as much as it
>> should.
>> Yeasts are not superhuman.
>>
>>
> Rye doughs are different though. They are sticky at "normal" levels of
> hydration.

I still think it was a combination of too thick molasses and too much AP
Flour.

On Wed, 28 Nov 2018 22:31:58 -0800, "Julie Bove"
> wrote:

>
>"graham" > wrote in message
>news
>> On 2018-11-28 8:42 a.m., Fruitiest of Fruitcakes wrote:
>>> On 28 Nov 2018, Gary wrote
>>> (in article >):
>>>
>>>> Julie Bove wrote:
>>>>>
>>>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>>>> wheat bread that I normally make. And that's weird because there is no
>>>>> honey
>>>>> or whole wheat in it.
>>>>
>>>> Interesting because lately I've been buying (and enjoying)
>>>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>>>> with butter is a very tasty treat.
>>>>
>>>> Anyway, congrats on your bread victory!
>>>
>>> I have been baking my own bread for 25 years.
>>>
>>> In my experience, the dough needs to be as soft as possible, but just
>>> enough
>>> flour to stop it really sticking to your fingers.
>>>
>>> Flour on your hands will help.
>>>
>>> If the dough is hard to knead, then it will not rise as much as it
>>> should.
>>> Yeasts are not superhuman.
>>>
>>>
>> Rye doughs are different though. They are sticky at "normal" levels of
>> hydration.
>
>I still think it was a combination of too thick molasses and too much AP
>Flour.

did you follow the recipe or make it up as you went along? The
molasses isn't the problem. It is the nature of rye dough.

"Fruitiest of Fruitcakes" wrote in message
news.com...

On 28 Nov 2018, Gary wrote
(in article >):

> Julie Bove wrote:
> >
> > The flavor is wonderful! At first bite it reminds me of the honey whole
> > wheat bread that I normally make. And that's weird because there is no
> > honey
> > or whole wheat in it.
>
> Interesting because lately I've been buying (and enjoying)
> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> with butter is a very tasty treat.
>
> Anyway, congrats on your bread victory!

I have been baking my own bread for 25 years.

In my experience, the dough needs to be as soft as possible, but just enough
flour to stop it really sticking to your fingers.

Flour on your hands will help.

If the dough is hard to knead, then it will not rise as much as it should.
Yeasts are not superhuman.

==

My days of kneading my own dough are past. Arthritis in my shoulder and
hands put paid to that I had been making my own since I was a teenager.
These days it is either the machine or no knead bread. I won't buy bread
though.

Ophelia > wrote:
>
>
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 28 Nov 2018, Gary wrote
> (in article >):
>
>> Julie Bove wrote:
>>>
>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>> wheat bread that I normally make. And that's weird because there is no
>>> honey
>>> or whole wheat in it.
>>
>> Interesting because lately I've been buying (and enjoying)
>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> with butter is a very tasty treat.
>>
>> Anyway, congrats on your bread victory!
>
> I have been baking my own bread for 25 years.
>
> In my experience, the dough needs to be as soft as possible, but just enough
> flour to stop it really sticking to your fingers.
>
> Flour on your hands will help.
>
> If the dough is hard to knead, then it will not rise as much as it should.
> Yeasts are not superhuman.
>
> ==
>
> My days of kneading my own dough are past. Arthritis in my shoulder and
> hands put paid to that I had been making my own since I was a teenager.
> These days it is either the machine or no knead bread. I won't buy bread
> though.
>
>
>
>

Depressing, isnt it? Ive made bread a few times, and always looked to
future days when Id have the time to make it more often, and experiment
making different types. Sadly, my bad hands took over before I ever got
that chance I had been waiting for. No kneading for me, either.

"Jinx the Minx" wrote in message news
Ophelia > wrote:
>
>
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 28 Nov 2018, Gary wrote
> (in article >):
>
>> Julie Bove wrote:
>>>
>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>> wheat bread that I normally make. And that's weird because there is no
>>> honey
>>> or whole wheat in it.
>>
>> Interesting because lately I've been buying (and enjoying)
>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> with butter is a very tasty treat.
>>
>> Anyway, congrats on your bread victory!
>
> I have been baking my own bread for 25 years.
>
> In my experience, the dough needs to be as soft as possible, but just
> enough
> flour to stop it really sticking to your fingers.
>
> Flour on your hands will help.
>
> If the dough is hard to knead, then it will not rise as much as it should.
> Yeasts are not superhuman.
>
> ==
>
> My days of kneading my own dough are past. Arthritis in my shoulder and
> hands put paid to that I had been making my own since I was a teenager.
> These days it is either the machine or no knead bread. I won't buy bread
> though.
>
>
>
>

Depressing, isnt it? Ive made bread a few times, and always looked to
future days when Id have the time to make it more often, and experiment
making different types. Sadly, my bad hands took over before I ever got
that chance I had been waiting for. No kneading for me, either.

==

Never mind! We can manage what we want As I said, I use a bread machine
for the kneading or I make 'no knead 'stuff'

And when I am having problems, letting the machine do all the work, isn't
the end of the world! At least it isn't 'bought stuff' and we know
everything that is in it )

We might not please the purists but what the heck! Wait till they get
arthritis LOL

Jinx the Minx wrote:

> Ophelia > wrote:
> >
> >
> > "Fruitiest of Fruitcakes" wrote in message
> > news.com...
> >
> > On 28 Nov 2018, Gary wrote
> > (in article >):
> >
> >> Julie Bove wrote:
> >>>
> >>> The flavor is wonderful! At first bite it reminds me of the honey
> whole >>> wheat bread that I normally make. And that's weird because
> there is no >>> honey
> >>> or whole wheat in it.
> >>
> >> Interesting because lately I've been buying (and enjoying)
> >> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> >> with butter is a very tasty treat.
> >>
> >> Anyway, congrats on your bread victory!
> >
> > I have been baking my own bread for 25 years.
> >
> > In my experience, the dough needs to be as soft as possible, but
> > just enough flour to stop it really sticking to your fingers.
> >
> > Flour on your hands will help.
> >
> > If the dough is hard to knead, then it will not rise as much as it
> > should. Yeasts are not superhuman.
> >
> > ==
> >
> > My days of kneading my own dough are past. Arthritis in my
> > shoulder and hands put paid to that I had been making my own
> > since I was a teenager. These days it is either the machine or no
> > knead bread. I won't buy bread though.
> >
> >
> >
> >
>
> Depressing, isnt it? Ive made bread a few times, and always looked
> to future days when Id have the time to make it more often, and
> experiment making different types. Sadly, my bad hands took over
> before I ever got that chance I had been waiting for. No kneading for
> me, either.

Thats why I use a bread machine. I am limited by what it does in some
ways, but it works well. I've been making almost all our bread since
2001.

I have about 35% reduction in feeling and strength in my right hand and
15% roughly same in left hand. Both are due to spinal issues. I
really started making bread *after that*.

Some people will tell you that 'unless you hand knead the bread' it
doesnt count. Bull hocky. You can do just as fine at being happy with
your own produced breads as anyone else. The recipies are a little
different with a bread machine, but only due to a static rise time
making that needed.

I make no apologies for using a machine to do the parts I cannot.

"Fruitiest of Fruitcakes" > wrote in message
news.com...
> On 28 Nov 2018, Gary wrote
> (in article >):
>
>> Julie Bove wrote:
>> >
>> > The flavor is wonderful! At first bite it reminds me of the honey whole
>> > wheat bread that I normally make. And that's weird because there is no
>> > honey
>> > or whole wheat in it.
>>
>> Interesting because lately I've been buying (and enjoying)
>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> with butter is a very tasty treat.
>>
>> Anyway, congrats on your bread victory!
>
> I have been baking my own bread for 25 years.
>
> In my experience, the dough needs to be as soft as possible, but just
> enough
> flour to stop it really sticking to your fingers.
>
> Flour on your hands will help.
>
> If the dough is hard to knead, then it will not rise as much as it should.
> Yeasts are not superhuman.

I've been baking it for about 50 years but this is the first time I made
rye.

On Wed, 28 Nov 2018 09:22:08 -0500, Gary > wrote:

>Julie Bove wrote:
>>
>> The flavor is wonderful! At first bite it reminds me of the honey whole
>> wheat bread that I normally make. And that's weird because there is no honey
>> or whole wheat in it.
>
>Interesting because lately I've been buying (and enjoying)
>'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>with butter is a very tasty treat.

Total crap:

"Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin,
Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water,
Honey, Sugar, wheat gluten, whole wheat flour, rye flour, wheat bran,
contains 2% or less of each of the following: yeast, soy flour, salt,
soybean oil, dough conditioners (contains one or more of the
following: sodium stearoyl lactylate, calcium stearoyl lactylate,
monoglycerides, mono and diglycerides, distilled monoglycerides,
calcium peroxide, calcium iodate, datem, ethoxylated mono and
diglycerides, enzymes, ascorbic acid), cultured wheat flour, vinegar,
calcium sulfate, yeast food (ammonium sulfate), monocalcium phosphate,
soy lecithin, calcium carbonate."

That's worse than the paint you use! Who would eat this?

On 28 Nov 2018, Bruce wrote
(in >):

> On Wed, 28 Nov 2018 09:22:08 -0500, > wrote:
>
> > Julie Bove wrote:
> > >
> > > The flavor is wonderful! At first bite it reminds me of the honey whole
> > > wheat bread that I normally make. And that's weird because there is no
> > > honey
> > > or whole wheat in it.
> >
> > Interesting because lately I've been buying (and enjoying)
> > 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> > with butter is a very tasty treat.
>
> Total crap:
>
> "Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin,
> Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water,
> Honey, Sugar, wheat gluten, whole wheat flour, rye flour, wheat bran,
> contains 2% or less of each of the following: yeast, soy flour, salt,
> soybean oil, dough conditioners (contains one or more of the
> following: sodium stearoyl lactylate, calcium stearoyl lactylate,
> monoglycerides, mono and diglycerides, distilled monoglycerides,
> calcium peroxide, calcium iodate, datem, ethoxylated mono and
> diglycerides, enzymes, ascorbic acid), cultured wheat flour, vinegar,
> calcium sulfate, yeast food (ammonium sulfate), monocalcium phosphate,
> soy lecithin, calcium carbonate."
>
> That's worse than the paint you use! Who would eat this?

Good heavens.

In the UK I use Doves Farm

Ingredients: wheatflour* (contains GLUTEN), ascorbic acid, statutory
nutrients (calcium carbonate, iron, thiamine and niacin).

Water

Fat(a little)

Sugar (a little)

Salt (a little)

On Wed, 28 Nov 2018 18:37:00 +0000, Fruitiest of Fruitcakes
> wrote:

>On 28 Nov 2018, Bruce wrote
>(in >):
>
>> On Wed, 28 Nov 2018 09:22:08 -0500, > wrote:
>>
>> > Julie Bove wrote:
>> > >
>> > > The flavor is wonderful! At first bite it reminds me of the honey whole
>> > > wheat bread that I normally make. And that's weird because there is no
>> > > honey
>> > > or whole wheat in it.
>> >
>> > Interesting because lately I've been buying (and enjoying)
>> > 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> > with butter is a very tasty treat.
>>
>> Total crap:
>>
>> "Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin,
>> Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water,
>> Honey, Sugar, wheat gluten, whole wheat flour, rye flour, wheat bran,
>> contains 2% or less of each of the following: yeast, soy flour, salt,
>> soybean oil, dough conditioners (contains one or more of the
>> following: sodium stearoyl lactylate, calcium stearoyl lactylate,
>> monoglycerides, mono and diglycerides, distilled monoglycerides,
>> calcium peroxide, calcium iodate, datem, ethoxylated mono and
>> diglycerides, enzymes, ascorbic acid), cultured wheat flour, vinegar,
>> calcium sulfate, yeast food (ammonium sulfate), monocalcium phosphate,
>> soy lecithin, calcium carbonate."
>>
>> That's worse than the paint you use! Who would eat this?
>
>Good heavens.
>
>In the UK I use Doves Farm
>
>Ingredients: wheatflour* (contains GLUTEN), ascorbic acid, statutory
>nutrients (calcium carbonate, iron, thiamine and niacin).
>
>Water
>
>Fat(a little)
>
>Sugar (a little)
>
>Salt (a little)

That's much more like "bread". Gary eats Frankenbread.

On 28 Nov 2018, Pamela wrote
(in article >):

> On 18:37 28 Nov 2018, Fruitiest of > wrote
> in news.com:
>
> > On 28 Nov 2018, Bruce wrote
> > (in >):
> >
> > > On Wed, 28 Nov 2018 09:22:08 -0500, > wrote:
> > >
> > > > Julie Bove wrote:
> > > > >
> > > > > The flavor is wonderful! At first bite it reminds me of the honey
> > > > > whole wheat bread that I normally make. And that's weird because
> > > > > there is no honey
> > > > > or whole wheat in it.
> > > >
> > > > Interesting because lately I've been buying (and enjoying)
> > > > 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> > > > with butter is a very tasty treat.
> > >
> > > Total crap:
> > >
> > > "Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin,
> > > Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water,
> > > Honey, Sugar, wheat gluten, whole wheat flour, rye flour, wheat bran,
> > > contains 2% or less of each of the following: yeast, soy flour, salt,
> > > soybean oil, dough conditioners (contains one or more of the
> > > following: sodium stearoyl lactylate, calcium stearoyl lactylate,
> > > monoglycerides, mono and diglycerides, distilled monoglycerides,
> > > calcium peroxide, calcium iodate, datem, ethoxylated mono and
> > > diglycerides, enzymes, ascorbic acid), cultured wheat flour, vinegar,
> > > calcium sulfate, yeast food (ammonium sulfate), monocalcium
> > > phosphate, soy lecithin, calcium carbonate."
> > >
> > > That's worse than the paint you use! Who would eat this?
> >
> > Good heavens.
> >
> > In the UK I use Doves Farm
> >
> > Ingredients: wheatflour* (contains GLUTEN), ascorbic acid, statutory
> > nutrients (calcium carbonate, iron, thiamine and niacin).
> >
> > Water
> > Fat(a little)
> > Sugar (a little)
> > Salt (a little)
>
> Excellent choice! You've just gone up a notch in my estimation.

Well, I suppose that is something.

I tend to make more rolls these days rather than loaves, because rolls can be
frozen individually and taken out one by one, as and when we need them.

The only drawback with that idea, is the lack of options to put in the
toaster. Therefore I have experimented with making the occasional loaf, and
slicing it before freezing - but as has been mentioned, getting slices of a
decent thickness is trial and error.

My wife makes a variety of jams, and I make a variety of pates because I try
not to eat too much sugary food - therefore toast can be quite popular.

On Thu, 29 Nov 2018 10:22:28 +0000, Fruitiest of Fruitcakes
> wrote:

>On 28 Nov 2018, Pamela wrote
>(in article >):
>
>> On 18:37 28 Nov 2018, Fruitiest of > wrote
>> in news.com:
>>
>> > On 28 Nov 2018, Bruce wrote
>> > (in >):
>> >
>> > > On Wed, 28 Nov 2018 09:22:08 -0500, > wrote:
>> > >
>> > > > Julie Bove wrote:
>> > > > >
>> > > > > The flavor is wonderful! At first bite it reminds me of the honey
>> > > > > whole wheat bread that I normally make. And that's weird because
>> > > > > there is no honey
>> > > > > or whole wheat in it.
>> > > >
>> > > > Interesting because lately I've been buying (and enjoying)
>> > > > 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> > > > with butter is a very tasty treat.
>> > >
>> > > Total crap:
>> > >
>> > > "Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin,
>> > > Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water,
>> > > Honey, Sugar, wheat gluten, whole wheat flour, rye flour, wheat bran,
>> > > contains 2% or less of each of the following: yeast, soy flour, salt,
>> > > soybean oil, dough conditioners (contains one or more of the
>> > > following: sodium stearoyl lactylate, calcium stearoyl lactylate,
>> > > monoglycerides, mono and diglycerides, distilled monoglycerides,
>> > > calcium peroxide, calcium iodate, datem, ethoxylated mono and
>> > > diglycerides, enzymes, ascorbic acid), cultured wheat flour, vinegar,
>> > > calcium sulfate, yeast food (ammonium sulfate), monocalcium
>> > > phosphate, soy lecithin, calcium carbonate."
>> > >
>> > > That's worse than the paint you use! Who would eat this?
>> >
>> > Good heavens.
>> >
>> > In the UK I use Doves Farm
>> >
>> > Ingredients: wheatflour* (contains GLUTEN), ascorbic acid, statutory
>> > nutrients (calcium carbonate, iron, thiamine and niacin).
>> >
>> > Water
>> > Fat(a little)
>> > Sugar (a little)
>> > Salt (a little)
>>
>> Excellent choice! You've just gone up a notch in my estimation.
>
>Well, I suppose that is something.
>
>I tend to make more rolls these days rather than loaves, because rolls can be
>frozen individually and taken out one by one, as and when we need them.

Exactly what I was thinking lately. A loaf is such a loaf, a loaf!

Fruitiest of Fruitcakes wrote:

> On 28 Nov 2018, Pamela wrote
> (in article >):
>
> > On 18:37 28 Nov 2018, Fruitiest of >
> > wrote in news.com:
> >
> > > On 28 Nov 2018, Bruce wrote
> > > (in >):
> > >
> > > > On Wed, 28 Nov 2018 09:22:08 -0500, >
> > > > wrote:
> > > >
> > > > > Julie Bove wrote:
> > > > > >
> > > > > > The flavor is wonderful! At first bite it reminds me of the
> > > > > > honey whole wheat bread that I normally make. And that's
> > > > > > weird because there is no honey
> > > > > > or whole wheat in it.
> > > > >
> > > > > Interesting because lately I've been buying (and enjoying)
> > > > > 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> > > > > with butter is a very tasty treat.
> > > >
> > > > Total crap:
> > > >
> > > > "Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour,
> > > > Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic
> > > > Acid), Water, Honey, Sugar, wheat gluten, whole wheat flour,
> > > > rye flour, wheat bran, contains 2% or less of each of the
> > > > following: yeast, soy flour, salt, soybean oil, dough
> > > > conditioners (contains one or more of the following: sodium
> > > > stearoyl lactylate, calcium stearoyl lactylate, monoglycerides,
> > > > mono and diglycerides, distilled monoglycerides, calcium
> > > > peroxide, calcium iodate, datem, ethoxylated mono and
> > > > diglycerides, enzymes, ascorbic acid), cultured wheat flour,
> > > > vinegar, calcium sulfate, yeast food (ammonium sulfate),
> > > > monocalcium phosphate, soy lecithin, calcium carbonate."
> > > >
> > > > That's worse than the paint you use! Who would eat this?
> > >
> > > Good heavens.
> > >
> > > In the UK I use Doves Farm
> > >
> > > Ingredients: wheatflour* (contains GLUTEN), ascorbic acid,
> > > statutory nutrients (calcium carbonate, iron, thiamine and
> > > niacin).
> > >
> > > Water
> > > Fat(a little)
> > > Sugar (a little)
> > > Salt (a little)
> >
> > Excellent choice! You've just gone up a notch in my estimation.
>
> Well, I suppose that is something.
>
> I tend to make more rolls these days rather than loaves, because
> rolls can be frozen individually and taken out one by one, as and
> when we need them.
>
> The only drawback with that idea, is the lack of options to put in
> the toaster. Therefore I have experimented with making the occasional
> loaf, and slicing it before freezing - but as has been mentioned,
> getting slices of a decent thickness is trial and error.
>
> My wife makes a variety of jams, and I make a variety of pates
> because I try not to eat too much sugary food - therefore toast can
> be quite popular.

I used a slicer guide for ages to get even toaster things. The main
key was you need to let the bread get fully to room temp with most
types before making the first slice.

I have a real bread knife now and it's not a problem to freehand slice
evenly with it.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> The flavor is wonderful! At first bite it reminds me of the honey whole
>> wheat bread that I normally make. And that's weird because there is no
>> honey
>> or whole wheat in it.
>
> Interesting because lately I've been buying (and enjoying)
> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> with butter is a very tasty treat.
>
> Anyway, congrats on your bread victory!

I've tried that brand. Just doesn't do it for me.

On Wed, 28 Nov 2018 22:29:50 -0800, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> Julie Bove wrote:
>>>
>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>> wheat bread that I normally make. And that's weird because there is no
>>> honey
>>> or whole wheat in it.
>>
>> Interesting because lately I've been buying (and enjoying)
>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> with butter is a very tasty treat.
>>
>> Anyway, congrats on your bread victory!
>
>I've tried that brand. Just doesn't do it for me.

Anybody who likes that bread has their taste buds built in back to
front.

"Bruce" > wrote in message
...
> On Wed, 28 Nov 2018 22:29:50 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Gary" > wrote in message
...
>>> Julie Bove wrote:
>>>>
>>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>>> wheat bread that I normally make. And that's weird because there is no
>>>> honey
>>>> or whole wheat in it.
>>>
>>> Interesting because lately I've been buying (and enjoying)
>>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>>> with butter is a very tasty treat.
>>>
>>> Anyway, congrats on your bread victory!
>>
>>I've tried that brand. Just doesn't do it for me.
>
> Anybody who likes that bread has their taste buds built in back to
> front.

When I bought it,I think I only checked to see if it had egg in it. Most
likely it was on sale and I might have had a coupon.

Bruce wrote:
>
> On Wed, 28 Nov 2018 22:29:50 -0800, "Julie Bove"
> > wrote:
>
> >
> >"Gary" > wrote in message ...
> >> Julie Bove wrote:
> >>>
> >>> The flavor is wonderful! At first bite it reminds me of the honey whole
> >>> wheat bread that I normally make. And that's weird because there is no
> >>> honey
> >>> or whole wheat in it.
> >>
> >> Interesting because lately I've been buying (and enjoying)
> >> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
> >> with butter is a very tasty treat.
> >>
> >> Anyway, congrats on your bread victory!
> >
> >I've tried that brand. Just doesn't do it for me.
>
> Anybody who likes that bread has their taste buds built in back to
> front.

Bruce's latest anti-Gary comment immediately followed by 2-3
seconds of 'canned laughter' recording of audience chuckling.

"Gary" > wrote in message ...
> Bruce wrote:
>>
>> On Wed, 28 Nov 2018 22:29:50 -0800, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Gary" > wrote in message
>> ...
>> >> Julie Bove wrote:
>> >>>
>> >>> The flavor is wonderful! At first bite it reminds me of the honey
>> >>> whole
>> >>> wheat bread that I normally make. And that's weird because there is
>> >>> no
>> >>> honey
>> >>> or whole wheat in it.
>> >>
>> >> Interesting because lately I've been buying (and enjoying)
>> >> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> >> with butter is a very tasty treat.
>> >>
>> >> Anyway, congrats on your bread victory!
>> >
>> >I've tried that brand. Just doesn't do it for me.
>>
>> Anybody who likes that bread has their taste buds built in back to
>> front.
>
> Bruce's latest anti-Gary comment immediately followed by 2-3
> seconds of 'canned laughter' recording of audience chuckling.


Certainly a whole lot more people buy bread than make it these days.

Cheri

On Thu, 29 Nov 2018 11:15:52 -0500, Gary > wrote:

>Bruce wrote:
>>
>> On Wed, 28 Nov 2018 22:29:50 -0800, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Gary" > wrote in message ...
>> >> Julie Bove wrote:
>> >>>
>> >>> The flavor is wonderful! At first bite it reminds me of the honey whole
>> >>> wheat bread that I normally make. And that's weird because there is no
>> >>> honey
>> >>> or whole wheat in it.
>> >>
>> >> Interesting because lately I've been buying (and enjoying)
>> >> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> >> with butter is a very tasty treat.
>> >>
>> >> Anyway, congrats on your bread victory!
>> >
>> >I've tried that brand. Just doesn't do it for me.
>>
>> Anybody who likes that bread has their taste buds built in back to
>> front.
>
>Bruce's latest anti-Gary comment immediately followed by 2-3
>seconds of 'canned laughter' recording of audience chuckling.

I would have commented on anyone who came up with that bread. But the
fact that it was you, was an extra motivator, that's true. It's action
and reaction.

On Wed, 28 Nov 2018 02:28:22 -0800, "Julie Bove"
> wrote:

>At least I think so! Two mistakes that I might have made were that the room
>was likely too cool. I have no heat on. I did set the dough on top of the
>stove but did not get quite the amount of rise I expected. However, the
>resulting loaves look exactly like the picture with the recipe. So maybe it
>should be that way. And I think I added a bit too much AP flour. I started
>with the lower amount of flour but wound up having to add a bit of water as
>I kneaded it because rather than it being a soft dough, it was very thick
>and hard to work with. Or maybe the molasses was the culprit. It was so
>thick it would barely pour out.
snip

How did you measure the AP flour? Did you scoop? Or did you stir the
flour and gently spoon the flour into the measuring device? If you
scoop you can overload your measure by 25% due to compaction. You can
put the rising loaves in the oven to rise. Put a wooden spoon handle
between the oven door and the oven body so that a gap of about 1+ inch
is created. The oven light will warm the oven interior to help the
dough rise. Do not close the oven door as it can get too warm with
the light on.
Janet US

"U.S. Janet B." > wrote in message
...
> On Wed, 28 Nov 2018 02:28:22 -0800, "Julie Bove"
> > wrote:
>
>>At least I think so! Two mistakes that I might have made were that the
>>room
>>was likely too cool. I have no heat on. I did set the dough on top of the
>>stove but did not get quite the amount of rise I expected. However, the
>>resulting loaves look exactly like the picture with the recipe. So maybe
>>it
>>should be that way. And I think I added a bit too much AP flour. I started
>>with the lower amount of flour but wound up having to add a bit of water
>>as
>>I kneaded it because rather than it being a soft dough, it was very thick
>>and hard to work with. Or maybe the molasses was the culprit. It was so
>>thick it would barely pour out.
> snip
>
> How did you measure the AP flour? Did you scoop? Or did you stir the
> flour and gently spoon the flour into the measuring device? If you
> scoop you can overload your measure by 25% due to compaction. You can
> put the rising loaves in the oven to rise. Put a wooden spoon handle
> between the oven door and the oven body so that a gap of about 1+ inch
> is created. The oven light will warm the oven interior to help the
> dough rise. Do not close the oven door as it can get too warm with
> the light on.
> Janet US

I don't even own a wooden spoon. I didn't scoop. I poured it from a very
small bag of flour.

On Wed, 28 Nov 2018 22:36:28 -0800, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Wed, 28 Nov 2018 02:28:22 -0800, "Julie Bove"
>> > wrote:
>>
>>>At least I think so! Two mistakes that I might have made were that the
>>>room
>>>was likely too cool. I have no heat on. I did set the dough on top of the
>>>stove but did not get quite the amount of rise I expected. However, the
>>>resulting loaves look exactly like the picture with the recipe. So maybe
>>>it
>>>should be that way. And I think I added a bit too much AP flour. I started
>>>with the lower amount of flour but wound up having to add a bit of water
>>>as
>>>I kneaded it because rather than it being a soft dough, it was very thick
>>>and hard to work with. Or maybe the molasses was the culprit. It was so
>>>thick it would barely pour out.
>> snip
>>
>> How did you measure the AP flour? Did you scoop? Or did you stir the
>> flour and gently spoon the flour into the measuring device? If you
>> scoop you can overload your measure by 25% due to compaction. You can
>> put the rising loaves in the oven to rise. Put a wooden spoon handle
>> between the oven door and the oven body so that a gap of about 1+ inch
>> is created. The oven light will warm the oven interior to help the
>> dough rise. Do not close the oven door as it can get too warm with
>> the light on.
>> Janet US
>
>I don't even own a wooden spoon. I didn't scoop. I poured it from a very
>small bag of flour.

So the AP flour that you think was the problem was in a very small bag
of flour?
The molasses was thick because, as you said, your kitchen was cold.
Cold molasses like cold honey is very thick. It measures the same
whether it is cold or warm.
I'm sure you could figure out a work around to having no wooden spoon
if you wanted to

your post about baking bread made me want to make some, bread or maybe rolls! Used to make Bread fairly often , but somehow got out of the habit. Maybe hen I began eating less carbs. Got to try t again
Rosiei

"rosie" wrote in message
...

your post about baking bread made me want to make some, bread or maybe
rolls! Used to make Bread fairly often , but somehow got out of the habit.
Maybe hen I began eating less carbs. Got to try t again
Rosiei

==

You know you will enjoy it <g>

On 28 Nov 2018, rosie wrote
(in >):

> your post about baking bread made me want to make some, bread or maybe rolls!
> Used to make Bread fairly often , but somehow got out of the habit. Maybe hen
> I began eating less carbs. Got to try t again
> Rosiei

Heres hoping that you do.

My theory is that shop bread is full of chemicals which make the flour retain
as much water as possible so that the dough weighs more than it should.

I wonder if these water retaining chemicals have the same effect in the body,
as I always feel bloated after eating commercial bread on the few occasions I
have sandwiches when out and about.

"Fruitiest of Fruitcakes" wrote in message
news.com...

On 28 Nov 2018, rosie wrote
(in >):

> your post about baking bread made me want to make some, bread or maybe
> rolls!
> Used to make Bread fairly often , but somehow got out of the habit. Maybe
> hen
> I began eating less carbs. Got to try t again
> Rosiei

Heres hoping that you do.

My theory is that shop bread is full of chemicals which make the flour
retain
as much water as possible so that the dough weighs more than it should.

I wonder if these water retaining chemicals have the same effect in the
body,
as I always feel bloated after eating commercial bread on the few occasions
I
have sandwiches when out and about.

==

I agree on the chemicals. Probably to keep it fresher for longer. Mine
stale far more quickly. I tend to freeze half when it is first baked.