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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Dark Bread Help Wanted
Message-ID: <12042@rochester.UUCP>
Date: Thu, 3-Oct-85 09:38:31 EDT
Article-I.D.: rocheste.12042
Posted: Thu Oct  3 09:38:31 1985
Date-Received: Sun, 6-Oct-85 05:23:44 EDT
Organization: U. of Rochester, CS Dept.
Lines: 16

After failing to get the desired flavor & color out of the numerous 
recipes we have tried, my wife & I noticed a guy buying roasted barley
malt in our favorite baking supply shop.  I asked him why, and he said
he used it in his pumpernickle bread - gave dark color and that little
bit of bitter he liked (me too!).  So we got some.  But I neglected to
find out *how much* to use in the recipe!  Anybody have a recipe that 
uses roasted barley malt?  None of our cookbooks has a one!  I plan on
trying 1/2 cup per loaf to start out with if no better info is forthcoming.
Nemo
-- 
Internet:	nemo@rochester.arpa
UUCP:		{decvax, allegra, seismo, cmcl2}!rochester!nemo
Phone:		[USA] (716) 275-5766 school 232-4690 home
USMail:		104 Tremont Circle; Rochester, NY  14608
School:		Department of Computer Science; University of Rochester;
		Rochester, NY  14627


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