Occasionally, I make myself a loaf of bread, though usually I am just lazy
and buy a loaf. The recipe I was use is a pretty standard one, and my
favorite combination is to use 2 c. of white flour and 1 of whole wheat.
Sometimes I split the dough into the little tart tins and make hamburger
buns instead of baking the stuff up into a loaf pan.

The other day, there was a thread about adding some oatmeal to the bread,
but it did not say (or I missed where it did say) whether a 1/2 cup or so or
oats is simply added, or are the oats added, with a corresponding amount of
flour is subrtracted.

I have the same question about grape nuts. Would I simply add 1/2 cup to
the recipe. I looked up "grape nuts bread" on google, and most of the
recipes I found were for quick breads and not yeast breads, but a few were,
and I appeared that they were just standard recipes with grape nuts added.

The main effect I would want to get out of adding grape nuts is for them to
retain their crunchyness. If they will not, what will. Sunflower kernels
or some other type of nut? Some other kind of cereal, perhaps "crunchy"
granola or a "flake" cereal like Special K?

Brian Christiansen

alt.bread.recipes would also be a good place to ask



Brian Christiansen wrote:
> Occasionally, I make myself a loaf of bread, though usually I am just
> lazy and buy a loaf. The recipe I was use is a pretty standard one,
> and my favorite combination is to use 2 c. of white flour and 1 of
> whole wheat. Sometimes I split the dough into the little tart tins
> and make hamburger buns instead of baking the stuff up into a loaf
> pan.
> The other day, there was a thread about adding some oatmeal to the
> bread, but it did not say (or I missed where it did say) whether a
> 1/2 cup or so or oats is simply added, or are the oats added, with a
> corresponding amount of flour is subrtracted.
>
> I have the same question about grape nuts. Would I simply add 1/2
> cup to the recipe. I looked up "grape nuts bread" on google, and
> most of the recipes I found were for quick breads and not yeast
> breads, but a few were, and I appeared that they were just standard
> recipes with grape nuts added.
> The main effect I would want to get out of adding grape nuts is for
> them to retain their crunchyness. If they will not, what will. Sunflower
> kernels or some other type of nut? Some other kind of
> cereal, perhaps "crunchy" granola or a "flake" cereal like Special K?
>
> Brian Christiansen

On Sep 23, 2:40?am, "Brian Christiansen"
> wrote:
> Occasionally, I make myself a loaf of bread, though usually I am just lazy
> and buy a loaf. The recipe I was use is a pretty standard one, and my
> favorite combination is to use 2 c. of white flour and 1 of whole wheat.
> Sometimes I split the dough into the little tart tins and make hamburger
> buns instead of baking the stuff up into a loaf pan.
>
> The other day, there was a thread about adding some oatmeal to the bread,
> but it did not say (or I missed where it did say) whether a 1/2 cup or so or
> oats is simply added, or are the oats added, with a corresponding amount of
> flour is subrtracted.
>
> I have the same question about grape nuts. Would I simply add 1/2 cup to
> the recipe. I looked up "grape nuts bread" on google, and most of the
> recipes I found were for quick breads and not yeast breads, but a few were,
> and I appeared that they were just standard recipes with grape nuts added.
>
> The main effect I would want to get out of adding grape nuts is for them to
> retain their crunchyness. If they will not, what will. Sunflower kernels
> or some other type of nut? Some other kind of cereal, perhaps "crunchy"
> granola or a "flake" cereal like Special K?
>
> Brian Christiansen

google amber waves of grain bread. Easy to make, impressive to eat.
good luck

On Sep 23, 5:44?am, "Ophelia" > wrote:
> alt.bread.recipes would also be a good place to ask

If that's all you can contribute then how would you know (it's obvious
then tha tyou know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down to all of rfc... wtf makes
you think that those here have less baking knowlege???

On Sep 23, 5:40?am, "Brian Christiansen"
> wrote:
> Occasionally, I make myself a loaf of bread, though usually I am just lazy
> and buy a loaf. The recipe I was use is a pretty standard one, and my
> favorite combination is to use 2 c. of white flour and 1 of whole wheat.
> Sometimes I split the dough into the little tart tins and make hamburger
> buns instead of baking the stuff up into a loaf pan.
>
> The other day, there was a thread about adding some oatmeal to the bread,
> but it did not say (or I missed where it did say) whether a 1/2 cup or so or
> oats is simply added, or are the oats added, with a corresponding amount of
> flour is subrtracted.
>
> I have the same question about grape nuts. Would I simply add 1/2 cup to
> the recipe.

Why pray tell would you choose to add grapenuts (disgusting little
critters), they have practically no nutritional value. There are many
*real* nuts (and seeds/grains) that when included are an asset.

Sheldon wrote:
> On Sep 23, 5:44?am, "Ophelia" > wrote:
>> alt.bread.recipes would also be a good place to ask
>
> If that's all you can contribute then how would you know (it's obvious
> then tha tyou know zip about baking). I absolutely hate your kind of
> moronic comment, it's a big fat put down to all of rfc... wtf makes
> you think that those here have less baking knowlege???

I hate your foul mouth a lot of the time but say nothing. Yannow shelly
baby, one day your darling wee grandchild will read your posts here and know
what her (previously) well loved Grandpa was!!!!!!!

I have baked since I was a child. I baked bread, cakes and pastries every
week when the children were at home. The come home often and enjoy my
baking to this day)

If you feel it is a put down then you must be very insecure Please note I
said, 'also', not 'instead of' or does your comprehension not go that
far)

O xxx

Sheldon wrote:
> On Sep 23, 5:40?am, "Brian Christiansen"

>> I have the same question about grape nuts. Would I simply add 1/2
>> cup to the recipe.
>
> Why pray tell would you choose to add grapenuts (disgusting little
> critters), they have practically no nutritional value. There are many
> *real* nuts (and seeds/grains) that when included are an asset.

LOL so this is your 'know it all' response) He did not need you to 'like
them', only to give advice

Perhaps if you are the only responder here he might be better off going to
alt.bread.recipes! At least they would give him a reply without the
insults

O xxx

On Sun, 23 Sep 2007 07:43:00 -0700, Sheldon > wrote:

>On Sep 23, 5:40?am, "Brian Christiansen"
> wrote:
>> Occasionally, I make myself a loaf of bread, though usually I am just lazy
>> and buy a loaf. The recipe I was use is a pretty standard one, and my
>> favorite combination is to use 2 c. of white flour and 1 of whole wheat.
>> Sometimes I split the dough into the little tart tins and make hamburger
>> buns instead of baking the stuff up into a loaf pan.
>>
>> The other day, there was a thread about adding some oatmeal to the bread,
>> but it did not say (or I missed where it did say) whether a 1/2 cup or so or
>> oats is simply added, or are the oats added, with a corresponding amount of
>> flour is subrtracted.
>>
>> I have the same question about grape nuts. Would I simply add 1/2 cup to
>> the recipe.
>
>Why pray tell would you choose to add grapenuts (disgusting little
>critters), they have practically no nutritional value. There are many
>*real* nuts (and seeds/grains) that when included are an asset.
>
>
>
If that's all you can contribute then how would you know (it's obvious
then that you know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down of a good tasting cereal...
wtf makes you think you have superior baking knowledge???

Ron

Ron wrote:
> On Sun, 23 Sep 2007 07:43:00 -0700, Sheldon > wrote:
>
>> On Sep 23, 5:40?am, "Brian Christiansen"
>> > wrote:
>>> Occasionally, I make myself a loaf of bread, though usually I am
>>> just lazy and buy a loaf. The recipe I was use is a pretty
>>> standard one, and my favorite combination is to use 2 c. of white
>>> flour and 1 of whole wheat. Sometimes I split the dough into the
>>> little tart tins and make hamburger buns instead of baking the
>>> stuff up into a loaf pan.
>>>
>>> The other day, there was a thread about adding some oatmeal to the
>>> bread, but it did not say (or I missed where it did say) whether a
>>> 1/2 cup or so or oats is simply added, or are the oats added, with
>>> a corresponding amount of flour is subrtracted.
>>>
>>> I have the same question about grape nuts. Would I simply add 1/2
>>> cup to the recipe.
>>
>> Why pray tell would you choose to add grapenuts (disgusting little
>> critters), they have practically no nutritional value. There are
>> many *real* nuts (and seeds/grains) that when included are an asset.
>>
>>
>>
> If that's all you can contribute then how would you know (it's obvious
> then that you know zip about baking). I absolutely hate your kind of
> moronic comment, it's a big fat put down of a good tasting cereal...
> wtf makes you think you have superior baking knowledge???
>
> Ron

LOL nice one Ron

"Ophelia" > wrote:
>>>
>> If that's all you can contribute then how would you know (it's obvious
>> then that you know zip about baking). I absolutely hate your kind of
>> moronic comment, it's a big fat put down of a good tasting cereal...
>> wtf makes you think you have superior baking knowledge???
>>
>> Ron
>
> LOL nice one Ron

I am liking Ron.

On Sun, 23 Sep 2007 09:40:55 GMT, "Brian Christiansen"
> wrote:

>Occasionally, I make myself a loaf of bread, though usually I am just lazy
>and buy a loaf. The recipe I was use is a pretty standard one, and my
>favorite combination is to use 2 c. of white flour and 1 of whole wheat.
>Sometimes I split the dough into the little tart tins and make hamburger
>buns instead of baking the stuff up into a loaf pan.
>
>The main effect I would want to get out of adding grape nuts is for them to
>retain their crunchyness. If they will not, what will. Sunflower kernels
>or some other type of nut? Some other kind of cereal, perhaps "crunchy"
>granola or a "flake" cereal like Special K?
>
>Brian Christiansen
>

I often add GrapeNuts to my ABM bread recipes.
The nuggets won't hold their crunch,
but, they do add a nice flavor to the loaf.

I substitute 1/4 c of GrapeNuts for 1/4 c of flour.


<rj>