tag:blogger.com,1999:blog-2524738745087776965.post3672724954240018498..comments2024-03-28T20:09:04.036-07:00Comments on Karen's Kitchen Stories: Cranberry, Walnut, and Pecan Rye BreadKarenhttp://www.blogger.com/profile/03682070338780643299noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2524738745087776965.post-43909393694566575982022-07-02T11:42:41.911-07:002022-07-02T11:42:41.911-07:00Sounds delicious! Sounds delicious! Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-74323682297940468832022-07-01T21:14:35.016-07:002022-07-01T21:14:35.016-07:00Lovely bread, This time around I have added a lit...Lovely bread, This time around I have added a little bit of honey (previously used molasses) and cinnamon, result in the wholesome breakfast fruit n nut loaf. Thanks Karen. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-17264925573166520002017-12-30T11:06:22.559-08:002017-12-30T11:06:22.559-08:00I'm so glad you and your guests liked it! Your...I'm so glad you and your guests liked it! Your gluten addition sounds just right. <br />Regarding scales, I have four, and am a total convert for using a scale in baking. In a pinch, this master weight chart works very well. https://www.kingarthurflour.com/learn/ingredient-weight-chart.htmlKarenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-87071033662124142112017-12-22T16:23:47.441-08:002017-12-22T16:23:47.441-08:00Note: In the US, very few homes have scales to mea...Note: In the US, very few homes have scales to measure the weight of ingredients; it took me a while to convert to standard volumes (cups, teaspoons, etc.) I did add gluten at the rate of 1 Tbl/cup flour and the results is spectacular. The elasticity returns and rises like regular flour. In my variation i added 1 cup of chopped walnuts Plus the cranberries. We serve this with creamcheese spread Anonymoushttps://www.blogger.com/profile/08133782139891584114noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-19448216429064652382015-12-30T19:24:09.042-08:002015-12-30T19:24:09.042-08:00Thanks Marie! Rye is pretty different, much sticki...Thanks Marie! Rye is pretty different, much stickier. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-38778747842972078892015-12-30T19:23:37.651-08:002015-12-30T19:23:37.651-08:00I wish I had a shot. It's a fairly tight crumb...I wish I had a shot. It's a fairly tight crumb. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-84674865495633504852015-12-30T19:23:11.825-08:002015-12-30T19:23:11.825-08:00Thanks Sally. Rye is so persnickety!! Thanks Sally. Rye is so persnickety!! Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-51831738561158590112015-12-28T19:36:00.481-08:002015-12-28T19:36:00.481-08:00Beautiful bread Karen! I just made a very similar ...Beautiful bread Karen! I just made a very similar bread but mine was whole wheat - I'd love to try the rye version. Marie https://www.blogger.com/profile/05932262440373260974noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-68456474997618526162015-12-25T10:04:22.795-08:002015-12-25T10:04:22.795-08:00рецепт хороший. Мы очень любим ржаной хлеб с добав...рецепт хороший. Мы очень любим ржаной хлеб с добавками.Но очень хотелось бы посмотреть на разрезе на мякиш. Спасибо.Anonymoushttps://www.blogger.com/profile/00866901926842859878noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-3840109466432839442015-12-24T05:11:51.320-08:002015-12-24T05:11:51.320-08:00It does take a lot of skill to make a nice bread w...It does take a lot of skill to make a nice bread with rye flour, in my kitchen it normally involves a lot of frustration and a few choice words... <br /><br />I like the flavor of rye, but it's definitely a skill that takes patience to master baking with it<br /><br />As usual, you get an A++++<br /><br />;-)SallyBRhttps://www.blogger.com/profile/00590630253354085944noreply@blogger.com