"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Click Here to Login
Thread Tools Display Modes
Old 02-05-2008, 02:21 PM   #31
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
I like it too but can't have seeds, due to divertulitis.

LadyCook61 is offline   Reply With Quote
Old 02-05-2008, 03:48 PM   #32
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
I also love good rye bread tried to make some yesterday from cooks illustrated almost no knead rye bread recipe did not like it at all.

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 02-13-2008, 02:09 PM   #33
Senior Cook
Join Date: May 2007
Location: Mounds, Oklahoma USA
Posts: 134
google "jewish corn rye". I bake this about twice a month. It takes 3 days, though. One to make the starter, one to rise the dough and one to bake. Tastes great with butter and Swiss Cheese.

oldcampcook is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:42 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.