grape nuts and bread

alt.bread.recipes would also be a good place to ask🙂

Brian Christiansen said:

Occasionally, I make myself a loaf of bread, though usually I am just
lazy and buy a loaf. The recipe I was use is a pretty standard one,
and my favorite combination is to use 2 c. of white flour and 1 of
whole wheat. Sometimes I split the dough into the little [censored] tins
and make hamburger buns instead of baking the stuff up into a loaf
pan.
The other day, there was a thread about adding some oatmeal to the
bread, but it did not say (or I missed where it did say) whether a
1/2 cup or so or oats is simply added, or are the oats added, with a
corresponding amount of flour is subrtracted.

I have the same question about grape nuts. Would I simply add 1/2
cup to the recipe. I looked up "grape nuts bread" on google, and
most of the recipes I found were for quick breads and not yeast
breads, but a few were, and I appeared that they were just standard
recipes with grape nuts added.
The main effect I would want to get out of adding grape nuts is for
them to retain their crunchyness. If they will not, what will. Sunflower
kernels or some other type of nut? Some other kind of
cereal, perhaps "crunchy" granola or a "flake" cereal like Special K?

Brian Christiansen

Brian Christiansen said:

Occasionally, I make myself a loaf of bread, though usually I am just lazy
and buy a loaf. The recipe I was use is a pretty standard one, and my
favorite combination is to use 2 c. of white flour and 1 of whole wheat.
Sometimes I split the dough into the little [censored] tins and make hamburger
buns instead of baking the stuff up into a loaf pan.

The other day, there was a thread about adding some oatmeal to the bread,
but it did not say (or I missed where it did say) whether a 1/2 cup or so or
oats is simply added, or are the oats added, with a corresponding amount of
flour is subrtracted.

I have the same question about grape nuts. Would I simply add 1/2 cup to
the recipe. I looked up "grape nuts bread" on google, and most of the
recipes I found were for quick breads and not yeast breads, but a few were,
and I appeared that they were just standard recipes with grape nuts added.

The main effect I would want to get out of adding grape nuts is for them to
retain their crunchyness. If they will not, what will. Sunflower kernels
or some other type of nut? Some other kind of cereal, perhaps "crunchy"
granola or a "flake" cereal like Special K?

Brian Christiansen

google amber waves of grain bread. Easy to make, impressive to eat.
good luck

Brian Christiansen said:

The other day, there was a thread about adding some oatmeal to the bread,
but it did not say (or I missed where it did say) whether a 1/2 cup or so
or
oats is simply added, or are the oats added, with a corresponding amount
of
flour is subrtracted.

I have the same question about grape nuts. Would I simply add 1/2 cup to
the recipe. I looked up "grape nuts bread" on google, and most of the
recipes I found were for quick breads and not yeast breads, but a few
were,
and I appeared that they were just standard recipes with grape nuts added.

The main effect I would want to get out of adding grape nuts is for them
to
retain their crunchyness. If they will not, what will. Sunflower kernels

or some other type of nut? Some other kind of cereal, perhaps "crunchy"
granola or a "flake" cereal like Special K?

I have added grapenuts to bread in the past and simply added it, as I would
fruit and nuts, without removing or reducing any of the other ingredients.

One word of caution; if you plan to add to a recipe you are making in a
bread machine, be very careful; they are quite abrasive and can damage the
non-stick finish if introduced early or used often. IMO, it is better to
pull the dough after the mixing cycle (at the beginning of the first rise),
add the grapenuts by hand kneading, then put the dough back in the machine
to rise and bake.

As you suggest, sunflower kernels will add crunch, and they are not nearly
as abrasive as grapenuts, especially if they are the roasted variety.
Millet is also another good addition for a bit of crunch; one of my family's
favorite machine baked breads is millet added to Sweet Oatmeal Bread from
"Bread Machine Magic" by Linda Rehberg and Lois Conway. I substitute
sorghum molasses for the regular molasses the recipe calls for and add 1/8
cup of millet for crunch. I've posted it numerous times in the past, so I
won't post the recipe this time; it is readily available by Google Groups
search for "sweet oatmeal bread"
--
Change Cujo to Juno in email address.

Ophelia said:

alt.bread.recipes would also be a good place to ask🙂

If that's all you can contribute then how would you know (it's obvious
then tha tyou know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down to all of rfc... wtf makes
you think that those here have less baking knowlege???

Brian Christiansen said:

Occasionally, I make myself a loaf of bread, though usually I am just lazy
and buy a loaf. The recipe I was use is a pretty standard one, and my
favorite combination is to use 2 c. of white flour and 1 of whole wheat.
Sometimes I split the dough into the little [censored] tins and make hamburger
buns instead of baking the stuff up into a loaf pan.

The other day, there was a thread about adding some oatmeal to the bread,
but it did not say (or I missed where it did say) whether a 1/2 cup or so or
oats is simply added, or are the oats added, with a corresponding amount of
flour is subrtracted.

I have the same question about grape nuts. Would I simply add 1/2 cup to
the recipe.

Why pray tell would you choose to add grapenuts (disgusting little
critters), they have practically no nutritional value. There are many
*real* nuts (and seeds/grains) that when included are an asset.

Sheldon said:

Ophelia said:

alt.bread.recipes would also be a good place to ask🙂

If that's all you can contribute then how would you know (it's obvious
then tha tyou know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down to all of rfc... wtf makes
you think that those here have less baking knowlege???

I hate your foul mouth a lot of the time but say nothing. Yannow shelly
baby, one day your darling wee grandchild will read your posts here and know
what her (previously) well loved Grandpa was!!!!!!!

I have baked since I was a child. I baked bread, cakes and pastries every
week when the children were at home. The come home often and enjoy my
baking to this day🙂)

If you feel it is a put down then you must be very insecure🙂 Please note I
said, 'also', not 'instead of' or does your comprehension not go that
far🙂)

O [censored]

Sheldon said:

On Sep 23, 5:40?am, "Brian Christiansen"

Quoted message said:

Quoted message said:

I have the same question about grape nuts. Would I simply add 1/2
cup to the recipe.

Why pray tell would you choose to add grapenuts (disgusting little
critters), they have practically no nutritional value. There are many
*real* nuts (and seeds/grains) that when included are an asset.

LOL so this is your 'know it all' response🙂) He did not need you to 'like
them', only to give advice🙂

Perhaps if you are the only responder here he might be better off going to
alt.bread.recipes! At least they would give him a reply without the
insults🙂

O [censored]

Sheldon said:

Brian Christiansen said:

Occasionally, I make myself a loaf of bread, though usually I am just lazy
and buy a loaf. The recipe I was use is a pretty standard one, and my
favorite combination is to use 2 c. of white flour and 1 of whole wheat.
Sometimes I split the dough into the little [censored] tins and make hamburger
buns instead of baking the stuff up into a loaf pan.

The other day, there was a thread about adding some oatmeal to the bread,
but it did not say (or I missed where it did say) whether a 1/2 cup or so or
oats is simply added, or are the oats added, with a corresponding amount of
flour is subrtracted.

I have the same question about grape nuts. Would I simply add 1/2 cup to
the recipe.

Why pray tell would you choose to add grapenuts (disgusting little
critters), they have practically no nutritional value. There are many
*real* nuts (and seeds/grains) that when included are an asset.

If that's all you can contribute then how would you know (it's obvious
then that you know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down of a good tasting cereal...
wtf makes you think you have superior baking knowledge???

Ron

Ron said:

Sheldon said:

Brian Christiansen said:

Occasionally, I make myself a loaf of bread, though usually I am
just lazy and buy a loaf. The recipe I was use is a pretty
standard one, and my favorite combination is to use 2 c. of white
flour and 1 of whole wheat. Sometimes I split the dough into the
little [censored] tins and make hamburger buns instead of baking the
stuff up into a loaf pan.

The other day, there was a thread about adding some oatmeal to the
bread, but it did not say (or I missed where it did say) whether a
1/2 cup or so or oats is simply added, or are the oats added, with
a corresponding amount of flour is subrtracted.

I have the same question about grape nuts. Would I simply add 1/2
cup to the recipe.

Why pray tell would you choose to add grapenuts (disgusting little
critters), they have practically no nutritional value. There are
many *real* nuts (and seeds/grains) that when included are an asset.

If that's all you can contribute then how would you know (it's obvious
then that you know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down of a good tasting cereal...
wtf makes you think you have superior baking knowledge???

Ron

LOL nice one Ron🙂

Ophelia said:

Quoted message said:

Quoted message said:

If that's all you can contribute then how would you know (it's obvious
then that you know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down of a good tasting cereal...
wtf makes you think you have superior baking knowledge???

Ron

LOL nice one Ron🙂

I am liking Ron. 🙂

Ophelia said:

Quoted message said:

Quoted message said:

If that's all you can contribute then how would you know (it's obvious
then that you know zip about baking). I absolutely hate your kind of
moronic comment, it's a big fat put down of a good tasting cereal...
wtf makes you think you have superior baking knowledge???

Ron

LOL nice one Ron🙂

I am liking Ron. 🙂

Brian Christiansen said:

Occasionally, I make myself a loaf of bread, though usually I am just lazy
and buy a loaf. The recipe I was use is a pretty standard one, and my
favorite combination is to use 2 c. of white flour and 1 of whole wheat.
Sometimes I split the dough into the little [censored] tins and make hamburger
buns instead of baking the stuff up into a loaf pan.

The main effect I would want to get out of adding grape nuts is for them to
retain their crunchyness. If they will not, what will. Sunflower kernels
or some other type of nut? Some other kind of cereal, perhaps "crunchy"
granola or a "flake" cereal like Special K?

Brian Christiansen

I often add GrapeNuts to my ABM bread recipes.
The nuggets won't hold their crunch,
but, they do add a nice flavor to the loaf.

I substitute 1/4 c of GrapeNuts for 1/4 c of flour.

<rj>