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Hi again,
        Had many ask about this bread from the Montina flour.  As the Montina
web site suggested, I used the all purpose flour rather than the pure Montina
flour.   I used a recipe from their site as I said, there is also one printed
on the package. They are both  yeast, egg and dairy recipes
(using dry milk powder), so not for those who avoid those products.  The look
of the finished bread is like that of light wheat bread and to me it tastes
like a light wheat.  Using this flour in a recipe for a rye,  Russian black
bread or a pumpernickel should work well. I will experiment more and report
my results.  It does hold up well for sandwiches and makes excellent toast.
Not sure I would like it for french toast but then that's just my
taste...until later, good GF eating to all!    JS  in  IL

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