Comments on: Ancient secrets revealed! Quinoa, sorghum, millet, amaranth, and… bread?

By: S & S

S & S — Fri, 04 Sep 2009 12:52:36 +0000

We made this in the Zo yesterday (basic/light crust) and it became a very fine-grained but light loaf. It was done 15 minutes early - usual for this machine. Think we’ll try molasses instead of honey next time for more flavor.

By: kaldon

kaldon — Wed, 12 Aug 2009 00:40:35 +0000

what mixer are you using??

KitchenAid 6-quart Pro line. I LOVE KitchenAids - always have. PJH

By: Diane Atkatz

Diane Atkatz — Fri, 07 Aug 2009 17:30:02 +0000

Can you post recipes for “gluten free” bread. If I buy Ancient Grains how do you prepare a gluten free variety of bread? What else is needed?
Too many comments and not enough exact instruct ions on preparing the bread.

do you have another website with instruct ions? You can’t make this bread gluten-free, without adding a gum or something similar to provide the structire. I’d suggest a good gluten-free cookbook, for the best array of recipes; we offer Gluten Free Baking Classics Cookbook, which is a good choice. Also, we hope to be coming out with a nice selection of gluten free mixes in the fall. Mary @ KAF

By: bakersresource

bakersresource — Thu, 06 Aug 2009 13:58:03 +0000

For Lissa; Try putting someKing Arthur’s Irish Style Whole Meal flour in your “Roman Meal” Bread. It gives it the texture of the flakes of wheat. Mary @ KAF

By: Trina

Trina — Wed, 05 Aug 2009 23:20:41 +0000

I purchased this flour blend a few months ago when it first showed up. It has sat in my pantry this entire time because I honestly didn’t know how to even get started. I also have Rye flour in there wanting desperately to bake a really good loaf of Rye bread. I’m sure I don’t have all the requisite components for Rye bread but I’m hoping to attack that project soon as well. We have started eating Ezekiel english Muffins for breakfast as well as some sprouted 7 grain muffins. I look forward to finding good recipes for all of these special type (meaning hard to find good versions of) bread products.

By: tanya

tanya — Fri, 31 Jul 2009 18:00:50 +0000

for lissa: the roman meal co. started in germany in 1686: the one we are familiar with is in tacoma, washington. the mix included whole wheat, whole rye, added bran, and flaxseed, according to wikipedia.

By: tanya

tanya — Fri, 31 Jul 2009 16:10:47 +0000

hi, pjh–the mini scone recipe sounds great–i will try it one of these days. on a different topic: i have always been puzzled by the many comments by cookbook authors that wholewheat has a bitter taste, as i do not find that to be true of the grain i mill. i do agree, though, that too often store-bought wholewheat bread tastes bitter, which is why i don’t like it. i have finally come to the conclusion that rancidity is the cause for some wholewheat flour tasting bitter!! everybody has bitten into a nut that has gone rancid, and you know how ba-ad that tastes! perhaps commercial producers of wholewheat bread products just are not careful enough with the flour they use. what a good thing that bakers have access to the excellent ka flours!

By: tanya

tanya — Fri, 31 Jul 2009 15:55:17 +0000

hi, pjh–i rather think that you owed no apology for “sue’s” july 14 comment, as she is the one who was rude, not you!

Just trying to prevent any “troubled waters,” Tanya - but, thanks! PJH

By: Joyce Klauck

Joyce Klauck — Mon, 20 Jul 2009 17:26:29 +0000

Thanks to you all for some lively comments. I wrote on Facbook that I organized my flour in my pantry. A person who is a friend of a friend commented back to me that what is organizable about flour - it’s just a bag of flour. So I commented back, well, there’s white whole wheat, and traditional whole wheat, and ancient grains, and rye blend, and pasta flour, and unbleached bread flour - they are all organized on my King Arthur shelf! I am going to try the ancient grains recipe tonight and I can’t wait. I made rye bread with raisens on Saturday morning and added toasted sunflower seeds. It’s the first time I tried instant yeast - since I have been a traditional “proofer” for 30 years. The bread was phenomenal!

By: Tami

Tami — Mon, 20 Jul 2009 14:49:38 +0000

I gave this bread a shot in the bread machine this weekend, full-through the baking. I used a Cuisinart machine. I set the machine to whole wheat, 1.5 lb, light crust, and perhaps I was off a bit, because the loaf is very dense and the rise was pretty limited. On the plus side, though, it’s not at all a bad texture. It’s very heavy, but moist, and not at all crumbly. It slices very nicely, and toasts up without falling apart. It feels like a cross between yeast bread and a biscuit, I guess.

Even though my results don’t look like the blog pictures, it’s a very delicious bread. I’ll definitely give it another run in the machine, trying the white bread setting next time, I think.