If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
The word bread.... Rye is still a grain and rye bread is still mostly wheat flour. Not even a snowball's chance of being primal.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
My Latest Journal
After giving up gluten I made imitation rye bread from natural whole-grain corn flour and dark buckwheat. And lots of seeds, including mostly caraway, but also fennel, anise, and I think celery seeds. I ground up some of the seeds so the flavor would permeate the dough. It was actually pretty good, if you like rye bread that is like a brick and tastes strongly of caraway.
Turns out both corn and buckwheat are grains I'm mildly intolerant to. But I'd eat a slice of that if somebody put it in front of me.