I like to bake a lot of whole grain breads. In my bread machine in
particular, however, the loaf seems to get real dry even by two days. Since
I don't like to use refined white sugar, I started using honey, which does
make a moister loaf that keeps longer. But since I started using brown rice
syrup, the loaf is even moister and keeps even longer. For a recipe that
calls for 2 T. of honey, I use 1 T. of honey and 1 T. brown rice syrup.
Using only brown rice syrup makes the loaf almost sticky. Brown rice syrup
can be purchased in many health food stores and natural foods co-ops.
Gretchen
Lee & Gretchen Gregory
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