Some one actually asked for a picture when I mentioned
it.

http://www.prettycolors.com/bread%5F.../BMpartRye.jpg

Made quite like http://www.prettycolors.com/bread%5F...MWW/index.html
but half of the whole wheat was replaced with rye chops.

The rye chops were slurried with the water (all 10 fl. oz.)
and a dab of fridge starter (Carl's}. The slurry was soured
24 hrs. until all activity ceased. Then it was microwaved up
to 105°F. and 1.5 tsp of dry yeast mixed in. Then into the
bread machine with the rest of the stuff, cycle 1, middle crust
setting. When the add-stuff bell rang, I threw in some fruit-
cake fruit and crushed nuts.

It only rose two-fold. Compared with the BMWW bread
mentioned -- not too good. But Mrs. Adams likes it. She
grew up where dense bread is popular.

Normally I don't use rye, for one thing because it is hard
to get it off your fingers. I thought that with the chops and
with the bread machine it might be easier because the chops
are more granular and the bread machine does most of the
handling. That turns out to be true, but going around in the
machine, the dough sure looks like a big turd.

Actually I took it out once for some kneading. The basic
reason for that is to pull out the stem and paddle. The stem
actually fell out a while back because the internal clip that's
supposed to retain it got frazzled. Good, because now it
can be lubricated, and removed, as noted, when its job is
done, so as to not damage the baked loaf upon removal.
Fortunately machine holds it together when the pan is in
in it.

Would I do it again? Maybe. On account of Jeff, I have
a big pail of rye chops. Mrs. A. goes for the old-world
type stuff and almost anything reminding. And really, I do
not have to touch it until after it is baked unless I want
to take the stem and paddle out.

--
Dicky