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Old 11-04-2008, 02:55 AM   #1281
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Quote:
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That's a mighty handsome loaf of bread. How did the crumb turn out? Crust? How about the flavor? I've never baked with graham flour.
Thanks, Daisy, thanks Joe!

Here's a crumb shot. Overall it is a good bread, crumb is firm but not overly dense, crust has a nice flavor but it isn't crisp or crunchy.

To be honest, I'm still not sure just how graham flour differs from regular whole wheat tastewise. I think as WW flours go this one is just fine, but I prefer the flour I mill at home. I actually bought this graham flour out of curiosity after someone raved about another brand of graham flour (Hodgson Mills) on another board. I guess I'll still have to try that one out sometime. I'll finish this bag, but I don't think I'll end up buying it again.
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Old 11-04-2008, 11:29 AM   #1282
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I don't mind saying Russell that that is one beautiful loaf of bread.
Congrats on your accomplishments.
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Old 11-04-2008, 11:52 AM   #1283
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Probably won't bake it today, because I like to let my dough develop some, but I'll be putting bread to rise first thing when I get home this evening. Probably my basic whole wheat, as I don't have any rolled oats in the house right now.
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Old 11-04-2008, 01:55 PM   #1284
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I'm THINKING about making calzones but it won't happen today...never made them before but have been wanting to experiment with them. I need to come up with some freezable sandwiches for dh's lunchbox and thought they might work
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Old 11-04-2008, 03:28 PM   #1285
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Quote:
Originally Posted by Russellkhan View Post
Thanks, Daisy, thanks Joe!

Here's a crumb shot. Overall it is a good bread, crumb is firm but not overly dense, crust has a nice flavor but it isn't crisp or crunchy.

To be honest, I'm still not sure just how graham flour differs from regular whole wheat tastewise. I think as WW flours go this one is just fine, but I prefer the flour I mill at home. I actually bought this graham flour out of curiosity after someone raved about another brand of graham flour (Hodgson Mills) on another board. I guess I'll still have to try that one out sometime. I'll finish this bag, but I don't think I'll end up buying it again.
Wow, Russ, that crumb is outstanding for a sandwich loaf, and teh height is amazing. My local store has Graham Flour, so I just might give it a try. Mind sharing the recipe?

JoeV
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Old 11-04-2008, 03:44 PM   #1286
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didn't work for me, sorry.
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Old 11-04-2008, 05:09 PM   #1287
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I went to Orowheat today and bought this [brand of graham flour (Hodgson Mills) and also bought their rye flour. I can't wait to do both of them.

I'm making for dessert an apple and orange pie. I have the gala's and the supremes of scrumptous oranges from Fillmore, they're lovely and you know how people compare apples to oranges, well tonight, they'll be married.
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Old 11-04-2008, 09:36 PM   #1288
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Thanks for your kind words about my bread, Lefselover.

Quote:
Originally Posted by LEFSElover View Post
I went to Orowheat today and bought this [brand of graham flour (Hodgson Mills) and also bought their rye flour. I can't wait to do both of them.


If you're interested, here's a link to the recipe that got me interested in Hodgson Mills' graham flour. To be honest, I didn't follow it with the graham flour I have, as the person who posted the recipe insisted that that particular flour is essential to getting the proper results.

Good luck with your pie - sounds like a great combination. I'm looking forward to hearing how it turns out.
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Old 11-04-2008, 09:41 PM   #1289
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Quote:
Originally Posted by JoeV View Post
Wow, Russ, that crumb is outstanding for a sandwich loaf, and teh height is amazing. My local store has Graham Flour, so I just might give it a try. Mind sharing the recipe?

JoeV
Thanks, Joe.

I don't mind sharing, but I winged it and don't have it in the computer anywhere. I don't have time right now, as I am off to work in just a moment, but I will type in and post it either when I get home or tomorrow, depending on my energy level after work.
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Old 11-04-2008, 11:36 PM   #1290
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Thanks for your kind words about my bread, Lefselover. If you're interested, here's a link to the recipe that got me interested in Hodgson Mills' graham flour. To be honest, I didn't follow it with the graham flour I have, as the person who posted the recipe insisted that that particular flour is essential to getting the proper results. Good luck with your pie - sounds like a great combination. I'm looking forward to hearing how it turns out.
Hey Russell, that's a great web site, I book marked it for looking more closely into later. Appreciate it.
Now for the pie results.
I am not sure what I did different for the crust, but no bragging just a reality I think, it's maybe the best most flakey ever for me anyway. I don't have grammies hands or touch, never have. This crust...may be perfect, wondering if due to the rain today > that got it so tender? I mean even rolling it out, I could feel it wasn't my obvious typical dough. I also used a cube of almost frozen unsalted butter. Anyway, the supremes and the galas are a perfect marriage, husband not being as avid a pie lover as I am, said, "OML, that is incredible." Pretty good results indeed...................
One of these days I'm gonna have to write down a recipe as I go along. Hard to share otherwise..............
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