"Pete C." > wrote:

-snip-
>
>Let me recommend this recipe:
>http://www.epicurious.com/recipes/fo...n-Bread-104112
>
>I've made it several times, combining whole wheat, rye and corn flours,
>and steaming the batter in the traditional large can and the results
>have been perfect each time. The recipe you found seems overly complex
>at the least, the recipe on Epicurious looks far more traditional.

Well, I got a round tuit last night. Doubled the batch and steamed
in a 2L bundt pan that suspended nicely in one of my 6qt pots. Wrapped
the top with foil.

I used rye flour, whole wheat bread flour & cornmeal.

Other than that, I followed the recipe exactly & it turned out quite
nicely. [and it certainly is a *simple* recipe. The smell of the
baking soda was overwhelming when I de-molded it, but there was just a
slight hint of the flavor last night- and it is gone this morning. [as
is 1/2 the 'loaf' - so I'm glad I doubled it]

Definitely a keeper. The texture is just what I remember. And the
lack of sweetness when you think you're looking at cake. . . . The
flavor is excellent-- but I'm going to try the yeasty one too- just
because.

If, as my mom used to say, " the proof of a good bread is when you
don't feel the need to butter it' is true, then this stuff is the
bomb.

Jim