Rye BM abomination
 

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

Rye BM abomination
 

Dick wrote,

On Jan 26, 3:57 pm, "Dick Adams" > wrote:
> Some one actually asked for a picture when I mentioned
> it.
>
When the add-stuff bell rang, I threw in some fruit-
> cake fruit and crushed nuts.
>

Ed Replies:

The rye bread recipe sounds delicious especially with building the
sour then adding the other flours. And the loaf looks tasty (for a rye
bread). At least it isn't 1-inch tall like my rye bread.

But, Dick, adding fruitcake fruit and crushed nuts, well, that's just
wrong. I am certain it is illegal in 32 states as well.

Ed Bechtel

Rye BM abomination
 

"Ed" > wrote in message ups.com...
> Dick wrote,
>
> On Jan 26, 3:57 pm, "Dick Adams" > wrote:
> > Some one actually asked for a picture when I mentioned
> > it.
> >
> When the add-stuff bell rang, I threw in some fruit-
> > cake fruit and crushed nuts.
> >
>
> Ed Replies:
>
> The rye bread recipe sounds delicious especially with building the
> sour then adding the other flours. And the loaf looks tasty (for a rye
> bread). At least it isn't 1-inch tall like my rye bread.
>
> But, Dick, adding fruitcake fruit and crushed nuts, well, that's just
> wrong. I am certain it is illegal in 32 states as well.
>
> Ed Bechtel
>
>
>

Rye BM abomination
 

"Ed" > wrote in message ups.com...

> The rye bread recipe sounds delicious especially with building the
> sour then adding the other flours.

The sour was so sour that it killed the yeasties, or at least slowed
'em down so they didn't do much in the rise part of the BM cycle.

> And the loaf looks tasty (for a rye bread).

When it was still warm, she said it was good. Next day she did
not like it.

> At least it isn't 1-inch tall like my rye bread.

Well it was constrained from spreading by the pan.

> But, Dick, adding fruitcake fruit and crushed nuts, well,
> that's just wrong.

Wrong, wrong, WRONG!!!

--
-d.