Re: [gardeners] Cooking from the garden

Shirley,George (
Wed, 27 Dec 2000 10:29:36 -0600

Yup! I've cooked many "multi-grain" loaves of bread and the grapenuts is one of
my favorites. Adds crunch to the loaf and the wheat germ adds lots of flavor. I
generally bake all my bread and make pizza dough from half whole wheat bread
flour. All whole wheat loaves, even with gluten added, tend to be heavier than I
like. Haven't tried a pumpernickle yet but have done a fairly respectable rye

I'm hoping for another 40 years but unless the current state of health doesn't
improve drastically I may only make another 20 or 30. <VBG>


penny x stamm wrote:
> George, did the Grape Nuts stay crunchy in the homemade bread...?
> We used to get a regular supply of cello-wrapped, thin sliced, dark
> pumpernickle bread with lots of bits and pieces of crunch in it. I think
> they went out of business. One can buy a similar pumpernickle today,
> but it has a smooth texture and is not exciting.
> Congratulations on your 40th anniversary -- and may you have many
> more with careful conservation of your current energies and
> outlook...!
> Penny,  NY
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