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Old 09-03-2012, 07:08 PM   #31
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I'm going to make this.. Still have some bread left from the Gluten-free/Sugar-free cookbook..Made with flaxseed meal/almond flour..But, it needed to bake for 70 minutes.


This is going to be my next bread..

Does it have a moist texture or is it a little dry like real bread..?
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Old 09-04-2012, 06:47 AM   #32
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Quote:
Originally Posted by CarolynF View Post
Does it have a moist texture or is it a little dry like real bread..?
It's kind of moist, Carolyn. Some kinds of real German rye bread are dense and moist like that. Those were my favorite kinds. There was this wonderful sourdough rye bread that my Grandma always bought that wasn't dark like this but it did have the same moist consistency. The brand was called Burkhardt and it was sold in the Detroit area where we used to live. I think it may have been baked in Canada.
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Old 09-04-2012, 01:25 PM   #33
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Thanks, LindaSue..I'm going to make this this afternoon....
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Old 09-04-2012, 02:02 PM   #34
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Oh Oh Barbo you go girl!

Finally a simple everyday Rye bread recipe....I don't have time tonight but maybe tomorrow! Thank you for all the experimenting...you are genius!
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Old 09-04-2012, 02:35 PM   #35
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OMG!!! Barbo, I LOVE this bread!!! It's so moist and tasty. GREAT for dipping in olive oil, too. I'm really grateful and sooooooo happy to have this recipe! Thank you
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Old 09-04-2012, 03:53 PM   #36
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Yummy..

Barb: I'm confused on the cutting..duh..Do you just cut it like regular bread OR
do you cut each half lengthwise into 5 pieces...??/
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Old 09-04-2012, 04:37 PM   #37
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Carolyn

I thought it might be confusing. When you cut it in half if you
look it would be a small slice. Turn the bread upwards and you
will see that you can cut it into more regular slices.
I got 5 each side but Linda Sue got many more than I did.
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Old 09-04-2012, 04:52 PM   #38
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Wow, Barbo! This looks divine!! Can't wait to try it...plan on surprising my best friend (who loves Reubens) with a loaf!!
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Old 09-04-2012, 06:58 PM   #39
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Thanks, Barbo..I did that and had a nice chicken sandwich for dinner..Dh is gone and the bread will be gone in a couple of days, I'm afraid..It is very tasty..
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Old 09-05-2012, 07:39 AM   #40
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I wasn't sure about the slicing method either so I just did it the traditional way. What I thought that you were saying, Barbo, was to cut the loaf in half vertically through the middle (the short way, not the long way) and then slice the bread vertically the opposite way from the normal way. However, when I went to try that, I found that the slices would come out exactly the same size as they'd be slicing it the traditional way so I didn't do it.

Are you saying to slice the bread horizontally rather than vertically? That's the only way that I can think of that would result in larger slices.

In any case, it didn't matter to me what size the slices were since I could just eat as many as I needed to equal the same amount of bread. If I were to use this bread for a sandwich, two thin regular slices would be plenty for me and would make a cute little sandwich.
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Old 09-05-2012, 08:28 PM   #41
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Gosh, I had this for my 3 meals today..LOL..

Linda Sue: I did cut it half the short way, then sliced off some slices the long way so they were the size of real bread.. It worked out great and there was more room for my chicken or egg salad..
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Old 09-06-2012, 11:09 AM   #42
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Maybe I used a smaller loaf pan. Mine would have come out exactly the same size as cutting them the usual way.
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Old 09-06-2012, 11:28 AM   #43
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I used my 8 1/2 x 4..Not my big one..They all come in so many different sizes..
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Old 09-06-2012, 12:28 PM   #44
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Mine is closer to 8x4" so the slices are 4 inches across either way.
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Old 09-06-2012, 07:26 PM   #45
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I don't know how I missed this one - recipe sounds wonderful, Barbo and Linda Sue's picture - yum, I can almost taste it!
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Old 09-06-2012, 08:46 PM   #46
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LindaSue: Your bread must have been taller than mine..Next time I will let it process longer..
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Old 09-07-2012, 12:07 AM   #47
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I wish I could take pictures

and post them so that you could see what I mean by cutting
the bread in half. Stand it on end. You then can see a regular
slice. Cut each half into 5-6 slices. My lovely friend is going
to teach me how to use the camera and post pictures.
I feel I'm not too old to learn a new trick. After all we are
eating onion/rye bread....and that's a new thing for me.

Bought some more nitrate and nitrite free pastrami today
at Trader Joe's. Now I need to make a fresh loaf.
I thought to try Peggy's suggestion and use a bit of black
cold coffee in the batter. Will let you know what that does
for the bread.

Makes me feel happy that you all are enjoying this new
recipe.
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Old 09-07-2012, 03:31 AM   #48
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A patty melt comes to mind too.
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Old 09-07-2012, 08:47 AM   #49
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Quote:
Originally Posted by Barbo View Post
and post them so that you could see what I mean by cutting
the bread in half. Stand it on end. You then can see a regular
slice. Cut each half into 5-6 slices. My lovely friend is going
to teach me how to use the camera and post pictures.
I feel I'm not too old to learn a new trick. After all we are
eating onion/rye bread....and that's a new thing for me.

Bought some more nitrate and nitrite free pastrami today
at Trader Joe's. Now I need to make a fresh loaf.
I thought to try Peggy's suggestion and use a bit of black
cold coffee in the batter. Will let you know what that does
for the bread.

Makes me feel happy that you all are enjoying this new
recipe.
It sounds like you're slicing the loaf horizontally instead of vertically, Barbo. I will try some different ways of slicing my next loaf but I can't make another one until I make a run to Trader Joe's for more almond meal. I suppose that I could make a loaf using blanched almond flour and see how it turns out. It should taste the same, right?
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Old 09-07-2012, 09:56 AM   #50
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Slicing - I believe what Barbo is saying: turn the loaf out and cut it across the short way from top to bottom, simply cutting the loaf in half; now turn both halves up onto the CUT portions, so they're tall now - then cut from top to bottom starting with the crusty part and working towards what was once the bottom of the pan. You'll get about 4" square pieces that way. How many you get will be somewhat a product of how tall your loaf rose up in the pan.

I'm gonna make this so when it's ready to cut, I'll take some pics!
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Old 09-07-2012, 10:38 AM   #51
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OK, it's in the oven! Will be back later!
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Old 09-07-2012, 11:08 AM   #52
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I think the slicing method is the same as in the Almond Butter Bread thread showing the slicing method in posts #1 complete sandwich; #3 whole loaf and #5 half loaf and slices
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Old 09-07-2012, 04:04 PM   #53
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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.
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Old 09-07-2012, 04:42 PM   #54
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Linda Sue

Quote:
Originally Posted by LindaSue View Post
It sounds like you're slicing the loaf horizontally instead of vertically, Barbo. I will try some different ways of slicing my next loaf but I can't make another one until I make a run to Trader Joe's for more almond meal. I suppose that I could make a loaf using blanched almond flour and see how it turns out. It should taste the same, right?
Naw it needs the unblanced flour.
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Old 09-08-2012, 10:12 AM   #55
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Naw it needs the unblanced flour.
OK, thanks. There are still three slices left from my last loaf.
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Old 09-08-2012, 12:45 PM   #56
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Oh MAN! DH and I just had sandwiches - homesmoked pastrami, Jarlsberg cheese, plenty of mustard, and lightly-toasted onion-rye bread -

DH said "This is VFG!" and I'll let you all figure that out!
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Old 09-08-2012, 04:14 PM   #57
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Old 09-08-2012, 06:02 PM   #58
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Tee what DH said
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Old 09-08-2012, 09:11 PM   #59
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True confession time: I used the blanched almond flour and it was still great..
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Old 09-09-2012, 12:31 AM   #60
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Interesting. This is the first time I remember hearing of a baking recipe needing (or even preferring) unblanched almond flour.
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