On 03-Jul-16 09:26, graham wrote:
> On 03/07/2016 10:06 AM, Dusty wrote:
>> On 02-Jul-16 15:15, graham wrote:
>>> On 01/07/2016 6:34 PM, Dusty wrote:
>>>> I used to get this bread from a local supplier (Costco). They no
>>>> longer
>>>> do so. Now, I've found several recipes for bread of this kind, but
>>>> they
>>>> differ in both content and construction. I was hoping that someone
>>>> here
>>>> might have knowledge of a recipe like this, and have some pertinent
>>>> tips.
>>>>
>>>> Take care and be well all,
>>>> Dusty
>>> I have no idea what the bread at Costco was like as I haven't been there
>>> in ages. However, have you looked at the Hamelman recipe for sourdough
>>> rye with walnuts and raisins that could be adapted. The overall
>>> formula is:
>>>
>>> High gluten flour(ie hard spring wheat bread flour) 65%
>>> Medium rye flour 35%
>>> Water 68%
>>> Salt 1.8%
>>> Fresh yeast 1.5%***
>>> Raisins/cranberries 12.5%
>>> Walnuts 12.5%
>>>
>>> *** A sourdough culture is made with most of the rye flour and matured
>>> for 14-16 hours.
>>> If it looks like what you are looking for, I could scan the 2 pages and
>>> e-mail them to you.
>>> Graham
>> Hello Graham! Good to hear from you again my friend.
>> Sounds wonderful! If it's not too much trouble, please do eMail it to
>> me. I would love to have as many tried-and-true variations as I can
>> get, to test and compare against each other.
>>
>> Take care and be well all,
>> Dusty
> It's on its way!
Got it! Thank you my friend! Your help is very much appreciated!

Dusty
--
"It's easier to fool people than to convince them that they have been
fooled." - Mark Twain