Thursday (26-April-2018) — New Jersey

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

Rye, Whole Wheat, Oatmeal, and Maple Syrup Bread Recipe: Sprouted Wheat Flour (1 cup); Rye Flour (1 cup); Whole Wheat Flour (1/2 cup); Oatmeal (1/2 cup); Bread Flour (1/2 cup); Flax Seed (1/4 cup);  brown sugar (2 tbs); maple syrup (1/4 cup); dry milk (1/4 cup); salt (1 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 to the top, and was cooked all the way through. Next time want to try a version with more maple syrup and no brown sugar.

Rye, Whole Wheat, Oatmeal, Maple Syrup Bread. Image taken with a Leica CL camera and 23 mm f/2 lens (ISO 640, 23 mm, f/2, 1/60 sec). (David J Mathre)
Rye, Whole Wheat, Oatmeal, Maple Syrup Bread. Image taken with a Leica CL camera and 23 mm f/2 lens (ISO 640, 23 mm, f/2, 1/60 sec). (David J Mathre)

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 in photography include the natural world, wildlife, landscapes, skyscapes, and seascapes. I have traveled to over 50 countries over the last 10 years, often on Semester at Sea voyages. While at home in New Jersey, I spend time on a home renovation project and expanding my wildflower garden/meadow.

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