by "Bertie Doe" <montebrasite4@[EMAIL PROTECTED]
>
Jun 18, 2008 at 04:14 PM
2nd attempt with the mini loaf pans. Same temps and times (15 mins +
5mins).
This time I replaced the rye with whole-wheat. Nice taste, but I noticed a
slightly firmer crust. I don't know if this is a characteristic of the
w/wheat element (25%) or whether it was because I had pre-heated the oven
a
little longer?
http://i222.photobucket.com/albums/dd220/BertieDoe/Miniwhwholepeony005.jpg
Bertie