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Rhonda R. February 15, 2014
Could this be adapted for a bread machine? It sounds wonderful, but I don't have the room or mixer or time [as a full time student] to make it by hand.
leslie F. September 3, 2013
I love this bread! Do you have the nutritional facts- Protein, Carbs, Fat and Fiber? I am trying to calculate the Weight Watcher's Points for it... Also, My loaves were very dense...not a lot of rising...but awesome flavor. I will try to bake this again and will do more of the process by hand. Thanks for sharing this recipe.
Marylou S. February 4, 2012
Yes, it has kept well, however it wasn't 'kept' too long! The first time I made it, I formed 4 small loaves. Gave one to a friend from church who is also looking for whole grain recipes, took another to our prayer group to share, gave one to my sister and kept the other for ourselves! I made another batch yesterday. This time I made two loaves....... and they are all mine! I love making sandwiches with this bread. It truly fills you up. Whereas once I could eat two sandwiches with regular bread, this one is just so filling, there is no thought for a second one. For me, it curbs hunger because it truly satisfies. Don't even get me started on how lovely it toasts! This recipe is a superb one! By the way, your other recipes were exciting as well. You make the recipe come alive when you give a little background of how it came into play. Lost shoes Risotto was my favorite. I'm looking forward to trying it.
boulangere February 5, 2012
How lovely that you shared it around! I'm still struck by how different it is to eat something that fills you up with just enough of it. I agree - the toast is pretty wonderful. We've had lots of fun with Lost Shoes Risotto. I make it often, and laugh about its origin every time. Thanks for your kind words.
Marylou S. February 1, 2012
Wanted to tell you how much I enjoyed your Power Bread recipe!! I've been looking a long time for one such as this. Hard to find. But yours....ummmm fits the bill. I read where a bread such as this, with the many grains, seeds, and whole wheat, actually expends calories during the digestive process, unlike white bread which the body quickly assimilates and turns to sugar! This is a bread I can love....and I do! Many thanks for posting this one. I am going to check out your other recipes.
boulangere February 1, 2012
You are so kind. I am delighted that you enjoyed it so much. I do, too. It makes outstanding toast, and sandwiches on it are all the more enriching. You zeroed right in on the impetus behind it in terms of nutrition. It's a good keeper, too, did you find?
boulangere March 29, 2011
I just left you an answer on the Foodpickle page. If you don't get it, or need more info let me know! Quite honestly, spent grains are my preferred combo, but not everyone has access to them, so I adapted it for everyone else. I hope you like it, and please let me know!
Head2Tail March 29, 2011
How do you make this with spent grains? We have plenty!
happyrock76 March 28, 2011
What modifications would you make to this recipe for high altitude baking?
Oh, good question! What is your altitude? For yeasted breads, the only modification is to knead it longer. You want a REALLY good, strong windwopane to compensate for your lesser atmospheric pressure.
hardlikearmour March 27, 2011
Is the amount of water correct? I made this today, and had to add way more water. The bread tastes fabulous, and makes 2 pretty huge loaves!
The amount of water is pretty relative to the amount retained by the grains. If you have to add more, do. Mix for consistency. I'm so glad you like it!
hardlikearmour March 28, 2011
Was just munching on a piece of this with peanut butter for breakfast! Yum!
Sagegreen March 25, 2011
What a compelling photo! I love kamut flour. Wonderful recipe!
ChefMommy March 24, 2011
The picture is gorgeous. We made breads in the class I took they were always great. Looks like I get to try one on my own now.
TiggyBee March 24, 2011
This bread looks amazing! So, with a deep breath and no more *bread fear*...I'll give this a try!!
lapadia March 23, 2011
Love this, saved, and looking forward to trying it...thanks for sharing it :)
thirschfeld March 23, 2011
that is a great looking loaf of bread. I love that more bread recipes are showing up here and really good ones to boot. I made bread for a long time and am just starting back at it.
For several years, I left 2 children asleep at home to get to my bakery-restaurant at 3 am in time to get the day's breads started and rising in time to get home, get them up for and to school, then back in time to move everything along towards lunch and dinner. In other words, bread was why I got out of bed. Gladly. Welcome back! If you want to trade ideas or recipes, let me know, by all means!
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