I will be trying them soon. Maybe with leftover turkey from yesterday's BD dinner.

I haven't posted much lately, but plan to get back on the horse. We have a very busy week here, with 2 BD's and and special annual event for a club my kids are in, requiring some quite intensive preparation.

When we are through it all, I will be back.

Yesterday, one of the birthday boys wanted a turkey dinner. He just wanted some stir-fry veggies with it, and a BD cake, of course, so it was not so big of a deal. I was thinking how nice a pumpernickel turkey sandwich would be for lunch today; then I realised, altho I do not have any, I could make some.

Here is my version of Russian Black Bread, for the breadmaker. If you like a nice dark rye, this is the bread for you!

RUSSIAN BLACK BREAD
2 lb. loaf:

13 oz liquid (I use 1/2 water, 1/2 coffee)
1 1/2 tsp cider vinegar
2 cups white flour
1 cup rye flour
1 cup whole wheat flour
1/2 cup oat bran
2 Tbs butter
2 1/2 tbs sugar
2 tsp salt
2 1/2 tsp caraway seeds
2 1/2 tsp dried minced onion
4 tbs unsweetened cocoa (for baking)
2 1/2 tsp yeast

For this I used the whole wheat setting, but you can use white if that's what you've got to work with.

I am looking forward to my turkey sandwich for lunch. This morning I will finish off getting the meat off the turkey, and packaging it up for future meals, stock, and sandwiches.

Have a great day!

Carolyn!