"Samartha Deva" >=20
wrote in message ...

> You could try adding some coarsely broken rye to add some more=20
> structure and counteract the "mousse" effect, if that's what you=20
> want.

Just yesterday I learned that my nearby bakery supplier (Savage=20
in Waltham) has "rye chops" in 25 and 50 pound sacks. Heather may=20
be interested in that. I have bemoaned the situation that whole=20
rye is health food (at health-food prices) in eastern=20
Massachusetts. I should be able to process such things (assuming=20
they are not some kind of a vegetarian delight like tofu turkey)=20
to flour and everything in-between. And quite likely the "chops"=20
will preserve more like whole grain than like whole-grain flour.

> What you are doing with your fine flour reminds me of "flour=20
> glue" - boil flour in water and it becomes glue.

That would be white flour. Nobody wants to use ugly-looking=20
boiled rye flour as glue. Anyway, rye flour becomes glue simply=20
by adding water, as anybody who has ever attempted to clean=20
vessels used to make rye dough has sadly learned.

> What other uses could be found for your rye mousse? Smearing it=20
> on the fence and repel squirrels and raccoons?

How about a "dirty bomb"? Can you guess who will get it? (Maybe=20
one for "Cindy", too -- OT, no email address, one-name nOObie!)=20
(Takes a while to track down these idiots, but can be done.)

> If it works, you should get it patented and get rich.

My needs are modest: A loaf, a jug, and thee beside me singing in=20
the wilderness. And now these clarion notes proceed via the=20
mystical miasma, conveyed on the backs of electrons. Wealth needs=20
no longer be an objective.

> I think, the idea has potential but it should have a better,=20
> like sliceable structure after cooling down if intended for human=20
> consumption.=20

It was a shot in the dark. But it seems to have demonstrated=20
that a long, slow cook in a crock pot can considerably darken, and=20
considerably enhance the flavor of, a dense all-rye bread from a=20
loose, non-kneaded rye "dough". It is sufficient encouragement=20
to proceed.

> Keep up the good dark rye spirit! ;-)

See me now, walking on the dark side with Samartha!

--=20
Dick Adams
<firstname> dot <lastname>at bigfoot dot com