SC - Dark Breads revisited-mostly OT

[Tollhase1 at aol.com]

Greetings all,

Sometime ago there was a discussion of how dark breads were colored to 
achieve there tint without the use of molasses or coca powder.

Last night while I was baking bread to alive my migraine, I had a happy 
accident.  I threw in some nuts, various whole grains, etc., and some raisins 
since it would be eaten hot for breakfast.  Please note I was using a 
breadmaker, throw the stuff in and forget it.  Wake up to the smell or fresh 
bread.  Anyway, I put the stuff in after the first Kneading and prior to the 
second.  The machine so thoroughly blended the raisins during the punch down 
phase, that we had no whole pieces left, just a dark rye color.  The bread 
tasted like a subtle sweet raisin with a nice nutty flavor from the sunflower 
and sesame seeds.

Thought some of you might be interested.  Are their perchance bread recipes 
out there that call for raisins that we may have misinterpreted?

Thanks,

Lord Frederich Holstein der Tollhase

Ps getting another migraine, hmm what will I fix tonight?
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