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Light and Grainy Wheat, Rye, and Flax Seed Bread

Reviewed: Aug. 11, 2009
This was a really good yet dense bread. I think mine was denser because i used spelt instead of white flour. It was bread thaat ate like a meal.
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17 users found this review helpful

Mom's Tzimus

Reviewed: Jun. 13, 2010
I made this for Pesach past, and it was mmm mmm good. I used less sugar and more prunes then it called for.
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14 users found this review helpful

Challah in a Hurry

Reviewed: Sep. 19, 2009
So as always I changed around this recipe and made it match the ingredients I had in the house. I used a quick rise yeast for the first time making Challah and a mixture of fine ground whole wheat (5cups) and spelt (2cups) flour. I never have white flour in the house. I also used honey instead of sugar it being Rosh HaShannah and had the intention of putting raisons and cinnamon init but forgt so put raisons on top of a egg/honey glaze. It wasn't as sweet as most rosh HaShonah loaves (thank goodness) and turned out fluffy and yummy and very very challahly. Yay!!
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4 users found this review helpful

Oatmeal Raisin Cookies I

Reviewed: Aug. 6, 2011
In an attempt to be cutting out white flour and white sugar from my baking this is how I altered these cookies. I used Turbinado Raw sugar in place of the white sugar... it worked well but I think that if I grind it in a coffee grinder or mortar and pestle it would be a bit smoother. I also mixed my flour 1/4c barley flour, 1/2 cup whole wheat, 1/2 white. I used semi- sweet chocolate chips however because I had no more raisins in the house. Perhaps I should have checked that before trying to make oatmeal raisin cookies. Anyhow, the cookies turned out fantastic, they weren't runny at all, perhaps because of using the heavier flour and they taste amazing, could even use a little less sugar next time.
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