Dick Adams wrote:
> "HeatherInSwampscott" > wrote in message ...

>
>>My rye is somewhat between Backwert 4 and 5, with the slight
>>separation at the top crust, except my separation happens about
>>1/4 inch, right at the top crust.
>
>
> Seems you may be quite far along in you all-rye quest. When you
> are ready, you might consider inspiring us with some digital photos.
> (especially if you succeed to couple an exercise machine with a mill).

I wanted to edit that last posting, but ran out of time. I should have
said the GAP between the crumb and crust of my bread resembles the GAP
of Backwert 4 and 5! (In an earlier email I mentioned the crumb
separating entirely from the crust, that is not happening anymore.) The
holes in my bread are more irregular than the photos on that page. My
crumb looks more like Samartha's 24 hour pumperknickle, just not as
dense. And my loaves are not free form (not sure of the correct term),
they are made in a bread pan.

I will photo my next batch, if I remember to bring my work camera home : -)
And I have not gone further than the idea of "exerciser-mill", but my
arms are shaping up nicely thank you!

> Message ID =
> is as far as I got with all-rye, or rye + fortuitous schrot. It is pretty
> easy to do, and I still do it every now and then.

A while ago I was looking for rye recipes and came across your "Vollkorn
without tears" variation,
that is on my list to try as well, thank you!
(took me a minute to figure out the message id thing:
(shrort URL to recipe: http://tinyurl.com/skzn )
(long url for Vollkorn without tears
http://groups.google.com/groups?q=Vo...t.net&rn um=1

The recipe I am using is very similar, but no molasses, and I have a rye
starter, and add onions sauteed in butter to the slurry. Yum!

Photos soon! And then I will try 100% whole wheat and see if I can't
make a tasty version I like as much as the rye.

Heather
_amaryllisATyahooDOTcom