Saturday (21-April-2018) — New Jersey

Home Cooking. Rye, Oatmeal, and Maple Syrup Bread.

Whole Wheat & Oatmeal Bread Recipe: Oatmeal (1 cup); Rye Flour (1 cup); Sorghum (1/2 cup); Sprouted Wheat Flour (1 cup); Flax Seed (1/4 cup);  brown sugar (2 tbs); maple syrup (1 tbs); dry milk (1/4 cup); salt (2 tsp); egg (1 large); walnut oil (2 tbs); water (1 1/3 cup). Above ingredients added to the Panasonic Bread Bakery. Yeast (2 tsp) added to yeast hopper and the unit set for Whole Wheat Bread (Rapid) and started. Three hours later, the loaf of bread was removed and allowed to cool. This time the bread rose only 75%. Next time need to increase the sugar (maple syrup). The bread was very dense, and moist (almost gummy) in the center.

Author: David Mathre

I am a scientist by training (Eckerd College, BSc; Caltech, Ph.D.). I worked for 27 years as a Chemist in the Pharmaceutical Industry developing processes to manufacture medicines for human and animal health. I now spend my time as a photographer and world traveler. My interests include the natural world, wildlife, landscapes, sky, and seascapes, travel, and astrophotography. I look for unique ways of viewing the world and presenting my images. I have traveled to over 55 countries in six continents, often on Semester at Sea voyages. While at home in New Jersey, I spend time on home renovation and expansion of a wildflower garden/meadow.

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