Subj : Re: Grocery Getters To : Ruth Haffly From : Dave Drum Date : Sat Feb 01 2025 19:17:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> I'm more likely to get bacon fragments or popcorn hulls under a plate. RH> Whatever, it's something I don't have to worry about yet. Still have RH> most of my teeth--wisdoms were taken out in my early 20s. Another molar RH> was being reabsorbed internally, dentist said in his years of practice, RH> he'd only seen it 2 or 3 times before. But, that tooth had to go. Both RH> of my parents had 2 or 3 partial plates at fairly young ages but they RH> insisted we get regular dental visits. That's probably why I've still RH> got my teeth. I did the dental visits. But I had teeth break for no known reason, Or just loosen and fall out, I was down to about 6 whole teeth and a few snags when I decided "It's time". DD> Here's a recipe I'm going to try with my bread machine. I may add some DD> ground caraway - as I said I like the flavour. And I might play with DD> the rye to white ratio. Or sub whole wheat for the bread flour. Bv)= RH> Don't use any more rye flour as it has no gluten. The bread flour has RH> more gluten than white or whole wheat so if you use one of those, you RH> might want to add a tablespoon or so of powdered gluten. Voice of RH> experience. (G) Thanks for the head's up. DD> The other call for gluten substitute is xanthan gum - wjich has, as DD> with most things culinary, its adherents and its detractors. Mr? I'm DD> not a celiac sufferer so I don't care. Bv)= RH> We keep gluten on hand so easy for us to grab some and toss it in RH> otherwise low gluten baked goods. Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Russian Peasant Black Rye Bread Categories: Russian, Breads Yield: 1 Loaf 3/4 pt Hot water 4 tb Dark molases 6 oz Fine, dark breadcrumbs; - toasted +=OR=+ 4 oz Crumbs +=AND=+ 2 oz Wheat germ 2 ts Dry yeast 1/4 pt Lukewarm water 1 ts Sugar 1/2 ts Ground ginger 12 oz Rye flour 2 ts Salt 3 tb Melted butter 6 oz White flour MMMMM---------------------------GLAZE-------------------------------- Beaten egg yolk Pour hot water into large mixing bowl and dissolve molasses. Add breadcrumbs and mix. Dissolve yeast in lukewarm water adding sugar and ginger and let stand for about 15 mins. When breadcrumbs are lukewarm and yeast is spongy mix together and stir in rye flour. To this very dry mix add salt and melted butter. Spread white flour on a large board and put dark mix on top. Turn bowl over it and leave for about 15 mins more. Knead vigorously for at least 10 mins using as much white flour as needed to prevent dough from sticking. When smooth and stiff place in a greased bowl, turn once, then cover with warm towl and leave in warm place until double in bulk, about 1 1/2 hours. Turn out onto lightly floured board and shape into single large loaf, long or round but as high as possible in either case. Place on buttered baking sheet, cover, and allow to rise for 30 mins more, it should double again. Before baking brush with beaten egg yolk. Bake for 40 - 45 mins at 400ºF/205ºC/Gas Mark 6. From: Sue's Recipe Server Posted by: Mary Riemerman - 16 Dec 1996 Uncle Dirty Dave's Archives MMMMM .... When you wait for the waiter do you not become the waiter? --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .