JIM WELLER wrote to DAVE DRUM <=-
almost all the grain elevators in Canada belong to one of two
corporate behemoths.
They are not to going to let you on the premises let alone carry on
a small over the counter cash and carry business. They have massive concrete structures.
Maybe your guys are being dicks about it. My guys are money grubbers.
These companies sell in 20 tonne to 1000 tonne lots. Their elevators
are clusters of individual silos as large as 90 feet in diameter and
275 feet high. They are not equipped to sell me one bushel with my
debit card.
Sorry for your luck. As I explained I have several local elevators/grain companies that do small scale and retail selling in addition to shipping
large quantities via tractor-trailer rigs and rail cars.
It would be like me trying to get into Ford's Oakville Assembly
factory to buy a single tail light.
Only an extremely naive doofus would attempt that. Nearly everyone in
my area knows you go to a retail parts store, a salvage yard, or a brand dealer's parts counter for such.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Conventional Method Multi-Grain Soybean Bread
Categories: Breads, Grains, Dairy
Yield: 1 Loaf
1 1/2 tb Soy oil
1 1/2 tb Honey
2 c Warm water (110ºF/45ºC)
1/4 oz Packet dry yeast (7g)
1 c Water
2 c Bread flour
1 c Whole wheat flour
1/2 c Soy flour
1 1/2 tb Powdered milk
2 ts Salt
1 1/2 ts Cornmeal
1/2 c Bran flakes
1 ts Flax seeds
1 ts Whole millet
Combine warm water, soybean oil, honey, and dry yeast into
measuring cup. Allow to stand 5 minutes.
Measure flours and other ingredients into mixing bowl.
Blend warm liquids into flour mixture. Beat with an
electric mixer at medium speed for two minutes,
occasionally scraping the sides of the bowl. The dough
will be stiff.
Turn out onto a lightly floured board and knead mixture
until it becomes smooth and elastic, and dough does not
stick to the board. Place dough in bowl that has been
rubbed down with soy oil, and allow to double in volume.
Punch down. Knead lightly and shape into loaf. Place in
greased 9" x 4 1/2" (23cm X 11.5cm) loaf pan and let rise
to double volume, approximately 30 minutes.
Bake in 350ºF/175ºC oven for 35 to 40 minutes.
Allow to cool on rack.
Yield: one loaf of delicious and nutritious bread.
Reprinted with permission from the Indiana Soybean
Development Council.
Meal-Master format by Karen Mintzias
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
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