How can I make brown for my multi grain bread besides using molasses for a sweetening. I don't know what else "natural" that I can use. Coffee, Cocoa - will the flavor be too overpowering? Thanks,
- Eloise Gulick, Franklinville NYS 60 mi s of Buffalo, home of the Buffalo Bills
Put in a desert spoonful of carob powder to 4 cups of flour. Sieve it first. Gives a just-noticeable- but -unidentifiable sweetness and tons of minerals
if it's the flavor of the molasses that you object to, try using "fancy" or "barbados" molasses. The flavor is not as powerful as blackstrap or cooking varieties.
coffee is often used to add color to pumpernickel
in my opinion, whole grains add ample color and I don't add anything more to change the color.
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