ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: wheat germ or bran or ????

Misc.
Hi,

I once had a whole wheat bread in a foreign hotel that had a wonderful nutty taste to it. The bread was speckled with this brown ingredient. I asked the chef what he used in his bread and he showed me an ingredient that looked like wheat bran (?) but had the texture of cornmeal. He didn't know what it was called in English. I've tried to look for that ingredient for a while now but I can't seem to find it. Could this be wheat bran that is coarsely grounded or something else? I've only been able to find wheat bran but in soft flake form. Does anyone know what I'm talking about.

Thank you for any input.
MsgID: 0225083
Shared by: michelle
Board: All Baking at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Key Lime Pie (baked)
  • KEY LIME PIE 2 egg yolks 1 (14 oz.) can sweetened and condensed milk 1/4 cup plus 2 Tbsp. Sue Bee Honey, divided use 1/2 cup lime juice 2 drops green food coloring 1 drop yellow food coloring 1 (9-inch) graham cracker...
  • Cannellini and Penne Soup (with red wine and arugula)
  • CANNELLINI AND PENNE SOUP 1 pound low-fat mild turkey Italian sausages, casings removed 1 onion, peeled and chopped 4 cloves garlic, peeled and pressed 1 (14 1/2-ounce) can fat-skimmed chicken broth 1 (8-ounce) ca...
  • Olgas Kitchen Gyro Sauce
  • Olga Sauce is just yogurt. Olga's uses a thick plain yogurt for their sauce. It is smooth and has no cucumber in...
  • Italian Bread Sticks (Betty Crocker, 1959)
  • ITALIAN BREAD STICKS 2/3 cup warm water (not hot 110 to 115 degrees F) 1 pkg. active dry yeast 1 tsp. salt 1 tbsp. sugar 1/4 cup soft shortening 2 cups sifted Gold Medal Flour, divided use 1 egg beaten with 1 tbsp. wa...
ADVERTISEMENT
  • Aebleskivers (Scandinavian)
  • AEBLESKIVERS "For those of you who are unfamiliar with aebleskive, it is a baked delight made with a pancake-like batter, cooked in a special pan that turns the aebleskive into a crusty ball, and is known as the "Dani...
  • Lemon Chicken Soup with Whole Wheat Orzo
  • LEMON CHICKEN SOUP WITH WHOLE WHEAT ORZO "I recently threw a party with huge pots of soup bubbling away on the stove and small serving cups so everyone could taste each one. This is the soup no one could stop talking...
  • Apple-Sweet Barbecue Glaze (for chicken)
  • APPLE-SWEET BARBECUE GLAZE 3 tablespoons frozen apple juice concentrate, thawed 1/2 cup barbecue sauce In small bowl, combine all ingredients; blend well. Grill or broil chicken as desired, basting with glaze durin...
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: wheat germ or bran or ????
  • 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!