ADVERTISEMENT
- Real Recipes from Real People -

ISO: German Bread made with barley flour and rye flour

Misc.
ADVERTISEMENT
I am looking for a German bread recipe that uses barley flour and rye flour as its ingredients. I saw the recipe on the web site some where but now I cannot find it. Could some one send me a recipe for this? Thank you.
MsgID: 0216852
Shared by: William Smith, Tyler, Texas
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  William Smith, Tyler, Texas
2
  Jo
ADVERTISEMENT
Random Recipes
  • Orzo with Herbs and Spinach
  • ORZO WITH HERBS AND SPINACH 1 (10-ounce) bag baby spinach 1 1/2 cups orzo pasta 3/4 cup pasta cooking water 3 tablespoons olive oil 1 medium shallot, peeled and minced 1 medium clove garlic, peeled and minced 3 tables...
  • Cannoli Angel Food Cake
  • CANNOLI ANGEL FOOD CAKE “We’ll let you in on a little secret: The lowest-maintenance layer cake is not made in round cake pans, but actually on a rimmed baking sheet. Instead of trimming and stacking rounds, you just ...
  • Williamsburg Orange Cake
  • I have made the Williamsburg Orange Cake many times. The orange liquor, Grand Marnier, makes a huge difference in this recipe. I love...
  • Slow Cooked Pork and Sauerkraut
  • SLOW COOKED PORK AND SAUERKRAUT 3 lbs boneless pork loin roast 2 jars (32 oz each) sauerkraut, drained and rinsed 1 (1 oz) pkg dry onion soup mix 3 tbsp brown mustard 2 1/2 cups water Place the pork in bottom of croc...
ADVERTISEMENT
  • Coffee Cola Float (Paradise Bakery and Cafe)
  • COFFEE COLA FLOAT 1/2 cup extra-strength brewed coffee 1 large scoop coffee ice cream 1/2 cup cola soda Slice of an orange for garnish Pour the coffee into a tall glass. Add the ice cream, then the cola. Garnish with...
  • Honey Wheat Black Bread (AKA Canadian Brown Bread)
  • HONEY WHEAT BLACK BREAD "This loaf from King Arthur Flour, often known as Canadian Brown Bread, is dark and quite sweet, but pleasingly so; it's great with just a plain pat of butter. This bread stays moist and delic...
  • Xtreme Chocolate Frappe (blender)
  • XTREME CHOCOLATE FRAPPE 1/3 cup sugar 2 tablespoon unsweetened cocoa powder 2 cups lowfat milk, divided use 1/4 cup light chocolate syrup 1 teaspoon vanilla extract 2 containers (6 ounces) lowfat chocolate, vanilla o...
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
  • ISO: German Bread made with barley flour and rye flour
  • 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!