Comment #1 posted on 2016-05-19T04:06:55Z by Frank
Oops. Looks like I made a typo.
Comment #2 posted on 2016-05-20T12:56:31Z by Frank
I made a couple of loaves of this yesterday, this time adding oats, as I found a can of steel-cut oats in the pantry.
I used about a quarter cup of oats for two loaves, pouring boiling water over them and letting them soak for about two hours before mixing the dough. The results tasted good, but the oats seemed to add more to the texture than to the flavor,
I note, though, that the results passed the girlfriend test with flying colors.
Comment #3 posted on 2016-05-30T17:17:35Z by Dave Morriss
Must try this, or a modification thereof
Interesting recipe. There are some quite powerfully-flavoured seeds there and I'm curious to find out how they taste in combination.
I often use sesame, poppy and sunflower seeds and might put caraway in a rye-based loaf.
Comment #4 posted on 2016-06-02T03:12:49Z by Frank
It is quite good, but different. It's not for every day nor every taste, but I do quite like it.
I cannot envision eating it with jam--I fear the sweetness of the jam would clash with the savoriness of the bread. As for rye and caraway, if I bake rye bread and forget the caraway, it fails the Hungarian girlfriend test.:)
Also, if you're a mystery buff, try some Kerry Greenwood mysteries. Kerry Greenwood makes words dance.
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