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Old 10-13-2012, 12:20 PM   #121
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I have two questions: Can you make this using a blender? I don't own a food processor. Can you omit the caraway seeds? I don't have any right now, and can't buy anything else until next weekend. Thanks for your help. I would really like to try this, but i don't want to waste ingredients.
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Old 10-13-2012, 01:34 PM   #122
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Lady N

Sorry to say that I don't think it would work.
It's a heavy dough in the end. I think the blender would bog down.
Maybe a Vita-Mix or Blen-tec would work.

Wait until you have the caraway seeds. That and the onion
powder make it taste like rye bread.
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Old 10-13-2012, 01:46 PM   #123
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You do need a powerful processor or mixer for this, Barb is right it's a heavy dough. I burnt out my smaller sized food processor making the almond butter bread.
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Old 10-13-2012, 01:53 PM   #124
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Thanks ladies for your replies. I am going to just wait until I can get the seeds, and I am looking for a good food processor on Amazon right now!
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Old 10-13-2012, 04:23 PM   #125
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Hmm, I used my electric mixer and my dough was more like a batter, wasn't that thick? Maybe I did something wrong but they are sure good. Going to make some more tomorrow as I overcooked part of my muffin tops.
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Old 10-13-2012, 04:25 PM   #126
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Wow Buffy! I am going to try that!
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Old 10-14-2012, 07:05 AM   #127
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My dough was very stiff too. It would have killed my hand mixer.
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Old 10-14-2012, 01:16 PM   #128
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My sister used her mixer stand and got a good result. I wonder exactly how she does it because first step
Quote:
2 1/3 c. unblanched almond flour (this makes brown bread)
1/4 tsp. salt
1 tbs. caraway seeds
1 heaping tsp. organic onion powder
Process this for about 30 seconds
is very dry and I would think hard on a mixer no matter what kind....
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Old 10-14-2012, 01:46 PM   #129
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Quote:
Originally Posted by clackley View Post
My sister used her mixer stand and got a good result. I wonder exactly how she does it because first step is very dry and I would think hard on a mixer no matter what kind....
A stand mixer should be able to handle it if it can knead bread dough. I've only got an ancient hand mixer which wouldn't work at all.
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Old 10-15-2012, 06:47 AM   #130
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Quote:
Originally Posted by clackley View Post
My sister used her mixer stand and got a good result. I wonder exactly how she does it because first step is very dry and I would think hard on a mixer no matter what kind....
I did use my stand mixer but it just kind of mixed around and around this dry mixture. I am going to make it again, probably today and tomorrow and see if it comes out the same.
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Old 10-16-2012, 08:19 PM   #131
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I made mine in the blender. It's an Oster with reverse blade action.The bread came out just fine.I love this recipe!

Dee
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Old 10-19-2012, 01:30 PM   #132
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Could you use a loaf pan for this recipe? 9x5?

What would carb count be for your 10 slices, Barbo?

Can't wait to try with Reubens!!
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Old 10-19-2012, 03:51 PM   #133
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DixieMoon, the original recipe calls for a loaf pan of 8" x 4" - if you use a 9" x 5" you'll get fewer slices from it if you slice it per my pictorial earlier in this thread, because the batter will be spread out thinner.

If you slice it like a regular loaf, i.e., straight down from the top to the bottom of the loaf, you'll get more slices, BUT they'll be quite small, more like an AkMak cracker sized slice!

You'll also need to adjust cooking time because it's spread out in a greater distance than in an 8" x 4" pan.
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Old 10-19-2012, 03:51 PM   #134
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I don't have a carb calulator sorry

If you change sizes in pans, it may change the baking time.

You will just have to watch the timing. Check it sooner.
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Old 10-19-2012, 06:42 PM   #135
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I wonder if increasing all the ingredients by 1/2 would work for a larger loaf pan. I may give that a try, I only have 2 slices of this bread left so I'll be making it again, maybe over the weekend. I'll report back if I do.
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Old 10-20-2012, 01:34 PM   #136
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Any ideas on how to make this bread with a sour rye flavor? I grew up in NY and sour corn rye bread from the bakery was an every day treat. Maybe buttermilk powder?

It is so wonderful to have this recipe, my husband and I have our sliced deli turkey and swiss with mustard and a pickle for lunch and we are in heaven.

Dee
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Old 10-20-2012, 03:53 PM   #137
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Dee, I wonder if you could sub half the water with dill pickle juice for that sour flavor?
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Old 10-20-2012, 04:44 PM   #138
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Great idea Char

Dare we put a pinch of citric acid in the batter? That stuff is PUCKISH.
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Old 10-20-2012, 05:23 PM   #139
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Hmmm. interesting, Char, .....I sure have sour pickle juice . Not sure where to find citric acid, Barbo. I think it's sometimes used in canning, is that right? There is some kind of sour rye flavoring sold by King Arthur( not sure about that) but it isn't low carb. Barbo , your bread is so moist and I remember the deli rye as moist and dense as well. Just, well, sour. I'll be playing around with it. Might give the butter milk a try first. I put it in the focaccia bread now and like it better that way.
Thanks for the tips.

Dee
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Old 10-21-2012, 01:44 AM   #140
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Walmart may have citric acid in the pickling jar area. I think it comes in a small container, green top. Just looked it up, Ball (canning) makes it.
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Old 10-21-2012, 08:41 AM   #141
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Gosh Barbo, this sounds divine. Wish I could have those almonds!!!!

Does anyone have ANY thoughts about what could be subbed for the almonds? Is this like an onion rye version of Mr. Peanut's Almond bread?

Dangit! I hate almond and flax allergies. They suck the big one.
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Old 10-21-2012, 08:50 AM   #142
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Maybe pecan meal?
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Old 10-21-2012, 11:19 AM   #143
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Could you use sunfllower seed flour or pumpkin seed flour?
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Old 10-21-2012, 11:24 AM   #144
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Soobee I can't use sunflower cuz of the phytoestrogens and hormone positive breast cancer. I try to keep pumpkin seed light too cuz of that same reason.

I think I might experiment using some walnut meal combined with oat fiber and coconut flour maybe but of course, it won't be the simple beauty of this recipe and the texture will change.

and thanks both of you for suggestions! I just have to realize there will be many of these recipes I just can't make.
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Old 10-21-2012, 12:24 PM   #145
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I made reubens with this bread today. It was a home run!!!! Yummy!!
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Old 10-24-2012, 08:18 AM   #146
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OMG I think this will be the first thing I make when I'm done with my whole30

Thank-you
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Old 10-29-2012, 10:31 AM   #147
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Yum! I made this yesterday with the blanched almond flour because that's all I had and it is SO good! It really tastes like rye bread and makes a wonderful sandwich.

Thank you so much for this recipe!
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Old 10-29-2012, 11:13 AM   #148
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This looks wonderful! I'm going to add or substitute dill. Some day. Don't hold your breath. :-D
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Old 11-27-2012, 07:23 AM   #149
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Mmmmmm... yesterday I had a Reuben sandwich. Nothing like a hot sandwich of corned beef, Swiss cheese, with Russian dressing, and sauerkraut grilled between slices of Barbo rye bread.
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Old 11-27-2012, 05:06 PM   #150
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I'm thinking out loud and wondering whether using buttermilk instead of water would enhance the flavor by taking it to a more 'sour' place...hmmmm...have to ponder this one.
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