Comments on: Red Hen Baking’s “Sprouternickel” Clone

By: Zella Zaunbrecher

Zella Zaunbrecher — Thu, 04 Feb 2010 14:57:25 +0000

Hi. Very pleasant information on Maqui Berry. I saw your nice blog while researching yahoo. For the past few days I’ve been attempting to find more. Especially anything to do with the dieting babble. I’ve witnessed it all and my neighbor keeps advertising her newfound weight loss fad on me. So I’m happy I encountered you. Bye!

By: Diana

Diana — Wed, 23 Sep 2009 11:39:18 +0000

Good recipe, thanx!

By: mansi

mansi — Wed, 16 Jul 2008 04:41:10 +0000

wow, this is one heck of a healthy bread! maybe you should send it in to my healthy cooking recipe event! last blog post: Are Nutrition Supplements Necessary & Safe?

By: Ulrike

Ulrike — Wed, 02 Jul 2008 17:04:19 +0000

I like the title “sprouternickel”, a nice black bread

Ulrike from Küchenlatein

last blog post: Suppe der Woche: Kartoffel-Lauchsuppe mit Kokos

By: Madam Chow

Madam Chow — Wed, 02 Jul 2008 16:30:43 +0000

I love dense rye loaves like this one – good job! I like all the photos, too, particularly of the sprout grains.

By: Aparna

Aparna — Wed, 02 Jul 2008 15:59:41 +0000

That's quite some interesting bread. And you have used sprouts that I've never seen. A lot of variety in one bread. last blog post: Announcing Think Spice, Think Nutmeg

By: zorra

zorra — Wed, 02 Jul 2008 09:32:06 +0000

Your cloning was very succefull. Well done. I would like to try a slice or two right now. last blog post: Thunfischfang im Estrecho

By: Jude

Jude — Mon, 30 Jun 2008 01:25:03 +0000

Dee, thanks… I appreciate the kind words

By: Dee

Dee — Thu, 26 Jun 2008 08:51:48 +0000

Thanks for visiting, Jude.
You have a lovely site; it’s entertaining, informative and beautifully photographed. I’ll be back, for sure

By: Jude

Jude — Thu, 26 Jun 2008 03:54:44 +0000

I’ll have to admit that “rather crunchy exterior” is a euphemism for “brick.” It makes great rye crackers when thinly sliced and toasted, though. I’ll try again and hope for the best