ADVERTISEMENT
- Real Recipes from Real People -

three korn rye bread is....

Misc.

Hi
Three korn rye bread is a very heavy rye bread and it contains many seeds(flax, sunflower,etc). I don't think that it has corn kernals but it might have cornmeal but I don't think that the "korn" refers to "corn". Hope this helps.
Thanks!




MsgID: 022780
Shared by: christie/alberta
In reply to: Do you mean a rye recipe that contains c...
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Wimpy's Delight Hamburger Relish
  • WIMPY'S DELIGHT HAMBURGER RELISH 2 sticks (2 to 3 Inches each) cinnamon, broken up 2 teaspoons whole cloves, slightly bruised 2 teaspoons whole allspice, bruised 1 quart cider vinegar 4 cups coarsely chopped peeled an...
  • Grilled Butterflied Cornish Game Hens
  • GRILLED BUTTERFLIED CORNISH GAME HENS 2 Cornish game hens* (about 3 pounds) Seasoned salt and ground black pepper 1/2 cup Dijon mustard Grilled vegetables (optional, for serving) Remove neck and giblets from hens; di...
  • Cuban Bread - Another Recipe for Randy
  • CUBAN BREAD Source: Cuba Cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow by Joyce Lafray ; P. 211 Makes 2 large loaves 2 (1/4 ounce) packages fast rising yeast 1 tbsp granulated sugar 1 ...
  • Trifle for Two (with cappuccino-flavored topping)
  • TRIFLE FOR TWO 1 (3 ounce) package cream cheese, softened 4 teaspoons instant cappuccino powder (or 4 teaspoons flavored sweetened instant coffee powder) 2 teaspoons sugar 1 cup whipped topping 2 slices pound cake or...
  • Sample Recipe from Mom's Big Book of Cookies
  • SAMPLE RECIPE FROM: Mom's Big Book of Cookies by Lauren Chattman "This book is a follow-up to Mom's Big Book of Baking, with a fun 4-color design and color photos that make it even more appealing and...
ADVERTISEMENT
  • West Haven Cake (date/nut cake) for k.c. Georgia
  • I realize that this in not the recipe you are looking for but it is a date cake that we have enjoyed for years and perhaps you could work with it to get something close to the one you remember. WEST HAVEN CAKE 1 (8 o...
  • Cheese Souffle Bread (mixer)
  • CHEESE SOUFFLE BREAD 1 pkg active dry yeast 1/4 cup warm water (105-115 degrees F.) 1/4 cup warm milk (105-115 degrees F.) 1 tablespoon sugar 1 1/3 cups all-purpose flour, divided use 1/4 teaspoon salt 1/3 cup oil 1 e...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • three korn rye bread is....
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!