[lookout bob]

I bake all my own bread......I almost always make whole wheat bread and I've been happy with it for years ( who are those folks who eat Wonder "bread"???? I like to put 'additives' in to give interest and texture to wheat bread....things like oat meal, oat bran, flax seed, wheat berries, sesame seed etc. I'm on the lookout ( no puns....) for some interesting new nuts, seeds, berries or other things folks think might be good in a wheat bread. Any bakers out there who can help??? (Jen???) anyone? Sure appreciate your input....thanks

[Slugman]

Roasted pumpkin seeds (de-shelled of course). Coarse-ground almonds.

[Newt]

Pine Nuts? As Sluggo says, "Course-ground" of course.

[captain jack]

Molasses Trader Joe's Raisin Medley

[Malachai Constant]

olives

[More Cowbell]

Amaranth flour. I toast whole amaranth for my granola mix too.

[Spotly]

[jenjen]

My best loaf so far had polenta, cooked brown rice, and honey added to it. I also like poppy and flax seeds added. Bob, your bread rocks. Anything you add to it would only be guilding an already wonderful lilly.

[Skinem]

There's always beer. No, not WITH it, IN it!

[sarbar]

Craisins are really good with molasseses

[salish]

[nuclear_eggset]

A second on amaranth, possibly teff or buckwheat for a hearty flavor. Goji berries and/or cocoa nibs might be an interesting dessert bread.

[Newt]

It's goin and I'm still doin some biscuits and muffins a few times a month. The more I read my new log cabin guys book (did I say it was a dang good book?) the more I'm getting sucked into making some bread. Maybe the coffee can type. I think this here bread thread helped seal the deal on that. I'll probably attempt some in the near future. I bought a used copy of Sourdough Jack's Cookery, 1971, with the original packet of sourdough starter intact. Thought of using it but then thought better. I might help keep the book value. Thanks for asking. Sorry for the drift.

[lookout bob]

thanks all for your ideas.....especial thanks to JenJen for her kind words ( there's definitely more loaves in your future Jen.... ) Newt....share your sour dough ideas please.....and your starter???? Nuclear....how much amaranth, buckwheat etc flours do I add? Right now I use %100 whole wheat and add some vital wheat gluten to help....I know those other flours don't have gluten at all so how do you adjust?

[boot up]

I have been baking my own bread for more years than I want to consider. Switched over to bread machine a couple of bread machines ago. Bread machines make it easy to wake up to fresh baked bread in the moring with about 10 minutes work the night before. I agree with all the above and have tried everything but the Amaranth flour.(next?) Also try putting in some chopped up dried apple. This will keep it moister longer....assuming you can resist eating it all at once....which if you want to continue hiking for long, you learn to pace yourself. A DASH of lemon juice is also supposed to act to keep it fresher longer, but the apple works better. Apple sauce works pretty well too. I only use olive oil in the bread....but then I really like olive oil. A little bit of cornmeal can be a nice change of texture. (about 1/4 cup to 3 cups flour) Penzey's Spices has a "pizza blend" of spices that makes any hiking sandwich into an instant non-greasy pizza, which is sorta fun. Molasses combines well with cinammon and/or ginger. Rosemary-black olive bread is just plain killer... The only thing I don't like about bread machines is that hole in the bottom of the loaf. If they ever come up with a machine with a retracting paddle...I am so there!