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Old 09-20-2012, 04:46 PM   #91
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Thank you, Char and Connie. I have some TJ's almond meal in the freezer and got the caraway seeds and molasses this morning.Great story about the vinegar, Connie. I used to mix that combo up when I was kid, doing "science" experiments and loved how it fizzed. I have a muffin top pan but can't use it, it's too large for my Breville table top oven. Maybe I can drop it in blobs.Can't do sesame, I am violently allergic to them. I bought a jar of caraway seeds, enough to last a good long while.

Char, I just started using Honeyville Farms almond flour. It has transformed my low carb baking. The stuff is gold. Don't know what took me so long.

Dee
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Old 09-20-2012, 05:00 PM   #92
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I know, Dee, isn't it wonderful stuff? I always wait til they have a 15 or 20% off then buy a few bags, along with some erythritol!
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Old 09-20-2012, 06:26 PM   #93
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Char, I ordered 3 bags of erythritol with the almond flour last time. Our little natural food store never has it.

Wish my freezer was bigger!

Dee
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Old 09-20-2012, 08:00 PM   #94
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I don't put the erythritol in the freezer. I've commandeered a spare closet on the north side of the house for all my baking items. It stays cool and dark all year long!
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Old 09-20-2012, 11:00 PM   #95
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Me either, I was thinking of all that 20% off almond flour.

Dee
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Old 09-25-2012, 02:12 PM   #96
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I made the bread yesterday. I had just finished slicing and packaging it for the fridge when my husband came in and saw the scraps on the cutting board. He scarfed them up and said "You made rye bread!!! "

We had the bread today for lunch. I toasted it and made open faced egg salad sandwiches
topped with thinly sized persian cucumber. Delicious!

I thought it was a tad sweet so may cut down on the molasses next time. Husband thought it was perfect as is. Thank so much for this wonderful recipe.

Dee
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Old 09-25-2012, 03:18 PM   #97
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I buy the 25lb box from Honeyville and package it in freezer bags and store it in my freezer. Usually lasts me a year.And, it is so much cheaper than by the bag. Now I have to go to TJ's to get the the unblanched.
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Old 09-28-2012, 03:08 PM   #98
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Boy Barbo - this bread is SO GOOD!

The only tweak I made was to add a teaspoon of instant coffee powder to the batter. I used rice bran oil because I like it. Otherwise it's pretty much as you wrote it!

Here are the slicing pics, as promised. I DID make a VERY thin slice off each end just so it was easier to cut once stood up - I used my electric knife to slice it.

The whole loaf:



Loaf cut in half in the middle:



Now stand the 2 halves up on the edge you just cut (and you can see here where I cut that really thin slice off the ends, just to square them up):



And slice down, starting with the top crust piece and working back to what was formerly the bottom:



I got 10 slices this way.
How did you get your slices so even
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Old 09-28-2012, 03:10 PM   #99
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This bread really tastes like rye bread. Thank you Barbo.
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Old 09-28-2012, 07:44 PM   #100
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How did you get your slices so even
I was an apprentice butcher in a former life!

Really, the electric knife makes it easy.
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Old 09-28-2012, 07:50 PM   #101
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I just got word that this bread will be in LCAF's, vol. 4!
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Old 09-29-2012, 04:58 PM   #102
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I just got word that this bread will be in LCAF's, vol. 4!
I am so happy to hear that, Jennifer! I just made this again today, as bread this time, last time was buns. I'm going to have a deluxe toasted cheese sandwich for dinner tonight, can't wait, I've been craving a good toasted cheese!
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Old 09-29-2012, 05:21 PM   #103
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Me Too...

It makes me feel likethis!

Hopefully Linda Sue or Char will send you their pictures.
They both took marvelous pictures of the bread. Too see it
is to make it
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Old 09-30-2012, 08:17 AM   #104
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This looks amazing and I loved rye bread in my former life. Running out to get caraway seed!!! Thank you!
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Old 09-30-2012, 12:23 PM   #105
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Jen and Barbo, you're definitely welcome to my pics if you want them - just let me know!
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Old 09-30-2012, 05:17 PM   #106
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Followed the recipe as written and am VERY happy with the results. My only issue is to only having planned 1 slice for today. How do you store the bread?
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Old 10-01-2012, 11:00 AM   #107
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I would store anything made with almond flour either in the fridge or the freezer because nuts will go rancid at room temperature. Low carb breads also have a tendency to get moldy very quickly at room temperature.
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Old 10-01-2012, 01:04 PM   #108
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Slice the bread

Like Linda Sue's says. I place 1/2 in a quart freezer bag.
1/2 in another for the fridge. It stays beautiful and moist for
an entire week.
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Old 10-11-2012, 09:39 AM   #109
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Barbo,

Thank you. I made this bread yesterday and am so pleased with it. I did it as instructed except I didn't have dark molasses so I used a touch of the blackstrap I had. I followed Tweaker Geek and used my muffin top pan to make rolls. For some reason, mine are quite a bit smaller than hers.

I just ate one and the texture and level of moistness was great! Over the years, I have stopped using all the highly specialized ingredients and that's another reason I like this recipe. No poly D, no carbalose.

Thank you!! Next, I am going to make your pumpkin pecan cake for a test run for the upcoming holidays.
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Old 10-11-2012, 01:09 PM   #110
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Beverly, I used blackstrap in mine too. It's a bit lower in carbs than the dark molasses but the difference is negligible in the amount called for in this recipe.
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Old 10-11-2012, 04:13 PM   #111
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Beverly, I used blackstrap in mine too. It's a bit lower in carbs than the dark molasses but the difference is negligible in the amount called for in this recipe.
Cool! I am in good company. I love these rolls!
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Old 10-11-2012, 05:22 PM   #112
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For those of you who baked in the muffin top pans, how long did you bake it for? TIA
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Old 10-11-2012, 05:53 PM   #113
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Found out 25 minutes was too long for the muffin tops,in my oven but 18-19 just right.

OMG, this is an awesome recipe!!! Thank you thank you thank you Barbo!
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Old 10-11-2012, 07:50 PM   #114
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Has anyone ran the nutritional information on this for the whole loaf? Please post if you have. TIA
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Old 10-11-2012, 07:59 PM   #115
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DD just tried the bread I made today and loved it too. Need to go back through this entire thread to see what variations people have tried, that always happens but not sure you could improve upon this one.
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Old 10-12-2012, 07:50 AM   #116
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Has anyone ran the nutritional information on this for the whole loaf? Please post if you have. TIA
Whole loaf: 2174 Calories; 192g Fat; 73g Protein; 68g Carbohydrate; 31g Dietary Fiber; 37g Net Carbs
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Old 10-12-2012, 09:25 AM   #117
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Thanks Linda, exactly what I needed.
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Old 10-12-2012, 11:00 AM   #118
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I just got word that this bread will be in LCAF's, vol. 4!
Wow, Congrats Barbo!!! That's fantastic!!

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Old 10-12-2012, 11:03 AM   #119
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Thanks Gina for reminding me to say congratulations to Barbo, you are soon to be "published"!!
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Old 10-12-2012, 08:05 PM   #120
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Thanks gals.

I just hope that they use the picture of the bread.
Once you see it, you've got to try it. But just looking
at the recipe you can just say meeh and go right by it.
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