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

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

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Mon, 23 Jun 2008 02:38:42 +0000

I am so impressed with this one. Very beautiful Jude. Great photos to show progression! Wonderful post.

By: rainbowbrown

rainbowbrown — Sun, 22 Jun 2008 16:15:22 +0000

Those look very, very good. Nice job.