Post author: Post published: September 2, 2022 Post category: bluetooth card definition Post comments: plastic tubes flexible plastic tubes flexible Are you writing from England or North America? https://www.waitrose.com/ecom/products/waitrose-duchy-strong-malted-grain-bread-wheat-flour/430555-60573-60574 - brown flour, malted wheat flakes, barley malt flour, wheat bran. Add 1 1/2 teaspoons of vital wheat gluten (1/8 ounce or 5 grams). Im looking forward to trying it! In a large bowl or mixer, combine 500g strong white bread flour, 1 tsp fine salt and 1 tsp golden caster sugar and mix well. Measure one cup of all-purpose flour and put it in a sieve. Thanks, Drifty, for the suggestion.We don't have a home brew place in my area, but I know where I'm sure I can find one. In the past, I baked on a professional level, but I no longer do that, because its physically exhausting! How are different terrains, defined by their angle, called in climbing? Once this has been formed, you should knead it for 8-10 minutes (or 5-6 minutes if using a machine) just so long as its smooth and springing back when touched. Make this recipe for "Hovis" Granary Bread Loaf and be transported back in time where bread tasted like proper bread! For example, if you are making lunch at home, a typical 10-inch tortilla contains about 170 to 200 calories. You can use an HBin5 recipe, maybe the basic recipe, then swap out some flour for the malted ingredients. There are various forms of barley malt depending on whether they are sprouted or what not, but some form of barley malt will be available pretty much everywhere in the world. Bet you need to increase water, but not certain and if so, by how much. There are various forms of barley malt depending on whether they are sprouted or what not, but some form of barley malt will be available pretty much everywhere in the world. gun safe dehumidifier academy; ubiquiti ap mounting bracket; the man who died twice list of characters Put 450g/15 1/2oz of the flour into a large bowl and add the butter. Put the blade into the bread tin. A traditional staple in Ireland and made simply from flour, buttermilk, baking powder and salt. Anyway I may try the recipe with rolled oats as woz suggests and see what happens. The crust was awesome, but bitter from being over done. Add 7g fast action yeast and mix again. Bread flour is made from wheat with a higher protein content, thus enabling better formation of gluten. Slide the dough onto the pizza stone, pour 1 cup hot tap water into the broiler tray, and bake for about 35 minutes. It is hearty and delicious, full of flavor and with a slight crunch. Put the dough back into the large bowl and cover with clingfilm or a damp tea towel. Add sugar to soften the crumb. Gradually stir in 300ml warm water until you have a dough that is tacky, rather than sticky. (Makes 1 x 1lb loaf & 5 mini loaves, 10 x mini loaves or 2 x 1lb loaves) Mix the flours together with the salt, sugar and the yeast, then make a well in the middle and add the melted butter and tepid water. How to help a successful high schooler who is failing in college? If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Zoe, thanks for your response. OK, I did let it sit until cooled. (I only use what I drink and Im a dark amber hoppy beer lover. Turn the dough out onto a lightly floured work surface, and knead until it's cohesive. If you enjoyed making a granary loaf, Id also recommend trying the following recipe, using wholemeal Spelt flour: For more information on where you can buy Granary or malted bread flour, click the link to my bread flour directory beow: Hi, Im Rachel Jones, Ive been baking bread for nearly 20 years now, and Im excited to share my baking tricks with you at Loafy Bread. Will take some experimentation. This article on the topic is worth a read. the article webpage is This flour which is widely available in the UK is harder to obtain elsewhere and also appears to be surrounded in some secrecy. The protein is 14.9%, which definitely qualifies as strong. I'm thinking I should put a grain mill on my Christmas list. I love making these breads. Granary's unique taste and flavour comes from malting the wheat, which is slowly toasted and flaked over time. Making statements based on opinion; back them up with references or personal experience. Thanks. Mix on low with the dough hook, slowly adding more all purpose flour until the dough just begins to come together and pulls away from the sides of the bowl. Yes I got the malted wheat flakes from KAF. Bake for around 30 minutes until golden brown and then turn out onto a wire rack to cool. Both are low in gluten, so youll probably need vital wheat gluten for good results (especially if you plan to store the dough as we do). Since malted barley grains are nearly impossible to find in the US, we use barley malt powder and malted wheat flakes. Posted on September 1, 2022 . Malt flour is made from malted barley. Choose bread made from an unrefined, wholegrain flour. I have used Hovis Granary flour for this Granary bread recipe, which is available in most supermarkets. Put the dough back into the large bowl and cover with clingfilm or a damp tea towel. I encourage you to get some and experiment! The butter in this recipe will help create a lovely soft loaf and it will also help it to last a bit longer. I get so scared about changing recipes! Seasoned Advice is a question and answer site for professional and amateur chefs. BTW I received The New Artisan Bread in5 and Healthy Bread in 5 for Christmas and my family are loving the bread. I am ordering them from KAF. So, if the holes are small, and especially if the result is dry, try increasing the water by 1/4 cup. Step 3. The larger loaf will need to rest longer (20 to 30 minutes) before baking and bake about 10+ minutes longer. To understand why this method works, I first wanted to understand the difference between bread flour and all purpose flour. 500 g (1 lb) Granary or Malthouse flour. Once the grains have dried out, they are ground up into a powder form, which becomes malt flour. So if its not Hovis its not Granary. We make beer and I use some of the spent barley in a whole grain bread. 2 teaspoons instant active dry yeast. What do you need to make granary bread? This flour which is widely available in the UK is harder to obtain elsewhere and also appears to be surrounded in some secrecy. Rolled oats or wheat flakes. Has anyone ever come across a flour similar to granary flour which is a trademarked name of the Hovis company in England? One of the key ingredients of every dough is water. Shape the dough so it fits into the bread tin, making sure any seams or creases are facing down. This bread was once considered to be a very rustic English specialty little did elite society know that country folk were eating the most flavorful bread. Are there any recipes for Squaw Bread in the books? By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. If not,has anyone ever come across a recipe to make a reasonable facsimile of Hovis bread? I assume you grind the grains into flour or am I mistaken. I let the bread dough rise overnight covered with a kitchen towel - the Victorian recipe says to let the dough rise for about six or eight hours. Divide by 2 if you're using small 1lb tins. I used 4 cups whole wheat, 3 cups white (all KA), 1/2 cup ground flax seed, 2/3 cup of wheat flakes, 1/4 cup VWG, 1/2 cup of really good local honey, 2 packets of yeast and 4 cups of water. I believe that Hovis makes cheap mass-produced food as a first priority, and I believe that the malted barley flour is in fact a cheap-out. The taste and appearance was very good, but I would have liked a more open crumb.Could not understand why bake time was so long. Already after four hours, the dough has more than doubled in size. they don't seem to list the flour separately, even though you can buy it in any supermarket here. Be sure the baking stone is fully preheated, which can take 30 to 60 minutes, depending on the thickness of the stone. Does the 0m elevation height of a Digital Elevation Model (Copernicus DEM) correspond to mean sea level? First, lightly oil a 1kg loaf tin and set aside. Just to give you a little bit of background, before we get to my Granary bread recipe: Granary is actually a trademark of the Hovis brand, rather than an actual bread type or flavor. Remove 1 1/2 teaspoons (1/8 ounce or 4 grams). I baked it according to directions, but on parchment instead of right on the stone. They have the grains in bulk bins and you can grind them in the mill they have in the store. All original site content copyright 2022 The Fresh Loaf unless stated otherwise. Id managed to find dark malted barley powder but no luck finding any malted wheat. Perhaps next time I will add alittle more water and a gram or 2 extra of yeast. 2 tsp dried yeast. Mix flours, flax, oatmeal and salt in a large bowl. Add 50ml olive oil to the molasses mixture and combine with flour mixture. The original link works, but it's a lot of scrolling. Learn how your comment data is processed. I may add some vital wheat gluten as well to help give it a little extra oomf (and follow the water addition recommendations for that also). But surprisingly, it still tasted great, nonetheless. Is NordVPN changing my security cerificates? The flavor descriptors we list for brewing will translate somewhat evenly into the realm of bread making. Or, if not using a mixing machine, mix the ingredients and then knead on the countertop for 10 minutes, until smooth and pliable. Jeff will be signing books and answering questions at Magers & Quinn in Minneapolis, October 12. Make a well in the flour, add the water and butter and bring together. @SZCZERZOKY how do you know it's 50/50 (100% hydration) since flour is first, flour >= water so it could be any hydration 100% and below. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough. If not, how do you use them? 1 cup all-purpose flour - 1 1/2 teaspoons all-purpose flour + 1 1/2 teaspoons vital wheat gluten = 1 cup bread flour substitute. Which seems a bit crazy for this kind of bread am I missing something here? I substituted 1/4 cup malt extract for the powder and kept everything else the same. Mix for 2 to 3 minutes until a smooth batter and you can feel the gluten forming. Rolled oats may substitute the texture, but not the flavor. What you are looking at here is either brown flour (which has more bran than white flour, less than wholemeal) or a mix of white + wholemeal, malted wheat flakes, and malted barley flour, Hovis are helpfully specific about the % of malted wheat flakes - 17%. Stack Exchange network consists of 182 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Id advise against the roasted grain because the heavy kilning of these malts will lend an acrid flavor to your flour. Id love to see some recipes for bread using spent grain. In looking closer at the malted barley flour, its just diastatic malt powder which is not what we need for this recipe. Or maybe toasted with some marmalade (see Lauras Three-Citrus Marmalade on page 96 of ABin5 for an easy recipe). So, could it be a) the parchment paper instead of baking directly on the stone, or b) the loaves were too big (3 instead of 4) or c) something else? Im just getting into baking bread, for better health, and have just learned that einkorn, spelt, and kamut are better on the digestive system. Office Hours. If you want a more open hole structure, consider the longer rest after shaping. 300ml of warm water. I thought maybe the english granary would be good with beer also. Put the dough into a lightly buttered or oiled mixing bowl and cover with a tea towel or a shower cap, as I use! You may be able to find the malted wheat flakes at your local home brew supply store. Base malts such as Vienna, Munich & Rye malts make for great light-flavored breads with subtle complexity. ), and I am saving up for Healthy Bread in 5. Some experimentation is likely necessary, but most possible combinations of the aforementioned grains are unlikely to produce an inedible bread just perhaps a bit different than what the recipe had intended. If you add too much water into dough you can fix it with a few simple but effective Hi, Im Rachel, the author, and creator of Loafy Bread. Are there substantial benefits to grinding your own flour? . Make a well in the flour, add the water and butter and bring together. Again, this is a one-to-one substitution for the bread flour in your recipe. I even let it cool +40 mins. For this reason, I prefer to make this dough using the dough hook so I can make a wetter mix, but if youre making it by hand you can decrease the water amount to make it a bit more manageable. A simple dough is a base for most well-known baked goods. I saw in a post somewheres something about using vital wheat gluten? Yeast In Bread Dough: Why, When & How Much (Complete Guide). This guide to yeast in bread dough gives you a complete rundown on why to add it, when, and how Too Much Water In Dough: What Happens And How To Fix It. Do US public school students have a First Amendment right to be able to perform sacred music? I checked the KA site and malted wheat flakes are currently unavailable. We might like to compare other bread flours: I think there is nothing at all special in any kind of way about 'Granary', it's just a brand name that Hovis license. Add 1 teaspoon of yeast to the yeast dispenser and select an appropriate dough setting (for me, it's 'Whole wheat' menu 22 . Are wraps healthier than bread? These three flours are ideal for baking a variety of delicious breads! What you are looking at here is either brown flour (which has more bran than white flour, less than wholemeal) or a mix of white + wholemeal, malted wheat flakes, and malted barley flour, Hovis are helpfully specific about the % of malted wheat flakes - 17%. Why can we add/substract/cross out chemical equations for Hess law? Granary flour is a trademark of the Hovis brand and it's made using a combination of white and wholemeal flour along with malted wheat flakes and malted barley flour. I just hopeitwon't be outrageously expensive to ship to Canada. Thanks for the quick response. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company. More about questions. Whisk or sift to combine. Disregard my 27 Feb comment! TIP: Not sure if you have all the necessary bread baking equipment at home? Find more from Rachel Jones at weighschool.com where she helps visitors with food weights for cooking and calorie counting. Theme by. Let the dough rise until it's doubled in size - for around one and a half to two hours. I made this dough last week and refrigerated it after mistakenly forgetting about it in the kitchen. Since . Add the water, and stir well with the help of a spoon. Required fields are marked *. Diastatic can cause shaping problems (can make the dough loose) so not a great choice in bagels, but Im not sure I can tell the difference. Granary-Style Bread is a classic English brown bread made with a mixture of whole wheat and white flours, with cracked grains of malted barley and wheat. Questions & Replies So sorry Michelle, should have said 1/2 teaspoon! They still work both ways and you can use the larger amount if you prefer, as many of our followers do. Could this be a MiTM attack? The instructions for the wash call for 1/2 cornstarch is that 1/2 cup cornstarch to 1/2 cup water? Remove the plastic wrap and place the loaf pan in the center of the preheated oven. Thanks for the info, motherspride. Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour? Probably wont be able to fine malted wheat flakes outside of KAF. Put in a plastic bag inflated a bit so it doesn't touch the dough (just blow into it and tie the end!) I have the Artisan Bread in Five Minutes a Day and have not come across Squaw. Will still try this recipe, perhaps with coarse whole meal, rolled oats or oat bran in place of the cracked malted wheat flakes. Water requirement will probably change, the malt powder is mostly malt sugar while the malt powder (Im guessing) is mostly grain (starch and protein). Ill experiment and report back in due course! )Thoughts? Score: 4.9/5 (18 votes) . Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams). Maybe start with a 1/2 batch and let us know what you think when you try it. After the barley has sprouted it is then dried. They were very helpful and sent me this: For baking purposes youd be best advised to stick with base, toasted & light crystal malts. Thanks. Sugar provides many of the properties that soft bread endures. Add the yeast and salt to the flour, keeping them separate on either side of the bowl. Remove 1 teaspoons or 4 grams of all-purpose flour. Stack Overflow for Teams is moving to its own domain! The crumb structure was quite closed even after a 55 minute rise. Copyright 20072020 BreadIn5. I grind the crushed grains into flourat home in my blender. Aldrin guessing that will work. Nicewell Food Scale, 22lb Digital Kitchen Scale Weight Grams and oz for Cooking Baking, 1g/0.1oz Precise Graduation, Stainless Steel and Tempered Glass, OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, OXO Good Grips Stainless Steel Scraper & Chopper, OXO Good Grips Non-Stick Pro 1 Lb Loaf Pan, ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer, Kenwood kMix Stand Mixer KMX754CR - [DE033], Legal: Privacy Policy, Advertising Policy, & Terms and Conditions. Add the flour mix to the bread machine pan, fully covering all the liquid. Could I simply replace the malt powder and whole wheat flour with this? Add two teaspoons of vital wheat gluten per cup flour. Aren't you the lucky one!!! Have used spelt yes, but not kamut. I figured the moisture in the honey would counter the flax seed,wheat flakes,VWG. This granary bread recipe requires a good granary or malthouse flour to give the loaf its characteristic taste. Bakery brand Hovis is recalling packs of Hovis Granary Bread Flour (1kg) because they contain malted barley flour, which is not mentioned on the label. How to add creaminess to cooked corn chowder; mine is too thick? You can see a photo of the resulting loaf in the web page linked above. Bread dough, and risen bread dough 4 hours later. I was really eager to try making the bread, so I did not chill the dough first after the initial rise. Content posted by community members is their own. Slash a cross or tic-tac-toe pattern into the top. No, this bread is in Artisan Bread in Five: on Amazon at https://amzn.to/17Rw23Y (page 156). Ive tried this recipe a few times and have found the dough is a lot wetter than I suspect it really should be. Mix bread flour, water, honey and yeast in a bowl. Thank you, Jeff. A little more yeast wont hurt, but you can achieve the same thing by allowing the loaf rest a bit longer before baking. Today i tried the recipe for english Granary bread. Every recipe will let you for how long the poolish should ferment. Re-calibrated, and mixed up another batch. 3 Ingredient 100% Whole Wheat Sourdough Sandwich Dutch Oven Baking - Atta Durum Flour and K.A. Its a perfect dinner bread, but I also enjoy a slice in the afternoon, dunked in some olive oil or eaten with a nice, sharp cheddar. Thanks for contributing an answer to Seasoned Advice! Does anyone have an approximation of the ingredients/substitutes and proportions? Both times the crust was an awesome dark crunchy thing, but the interior was not fully baked, even when I let another loaf go longer, same problem. https://byo.com/stories/article/indices/32-food-recipes/500-cooking-with-spent-grain. I have a question. bread flour One Answer According to Waitrose: https://www.waitrose.com/ecom/products/hovis-granary-bread-flour/476719-729900-729901 Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Wholemeal Wheat Flour, Malted Wheat Flakes (17%), Wheat Protein, Malted Barley Flour So that's: white flour, with vitamins for no culinary reason wholemeal flour Why would a fully-developed dough lose consistency (elasticity / extensibility)? How does one use this product? rev2022.11.3.43003. Unfortunately I cant guess at how much. directions Place water in the baking tin; add all the flour, followed by milk powder, sugar, salt, butter and lastly the yeast. Dust a non-stick baking tray with a little flour. I made another batch two days ago and am baking the first loaf now. But I see that the online recipe here says 1 tablespoon of yeast and 1 tablespoon of coarse salt. We also have flaked barley, oats & rye available to use in conjunction with the crushed malts for extra texture in your bread. Most stores will crack/crush the grains for you for a small fee (or free). https://www.waitrose.com/ecom/products/waitrose-duchy-strong-malted-grain-bread-wheat-flour/430555-60573-60574 - brown flour, malted wheat flakes, barley malt flour, wheat bran. The malted wheat is slowly toasted to create a rich and nutty flavoured bread with a nutty texture. Its a brand and registered trademark of Hovis. To the sponge, add salt, malted wheat and whole wheat flour and start kneading. Add the oil, salt, and about 2 1/2 cups of the all purpose flour. Place the butter, syrup and water in the bread machine, evenly spacing out the butter in slices. "Granary is not just a type of bread. Lightly butter and line a flat baking tray with baking parchment or silicone paper (not greaseproof). Glad it all worked out for you!!! Hi, Zo, so, I made a second loaf from the chilled dough Id made based your English Granary-Style Bread, this time using a silicone loaf pan to limit its spread while resting Im calling it my Dark Malt Oat Meal Granary-Style Bread. I have a devil of a time with wheat berries and these sound delicious. I will see how it turns out and post. vale wrap cuff bangle; i7 12th generation desktop. So glad to hear. Then add 1 teaspoons or 5 grams of wheat gluten on top of the all-purpose flour. Malted barley grains are available at any homebrew store. These should be malted barley flakes in fact. Were you able to find them at KAF? 0800one at a time, I removed a tin lid from the oven, placed it over the loaf and then slid it in the oven. 1 egg , beaten 1 tbsp olive oil 100-150ml warm water Method STEP 1 Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. I swapped it to one that just hits a single loaf. Scrape the dough out of the bowl onto an oiled surface. Some tortilla wraps contain more calories and carbohydrates than two slices of bread. I wonder why it is such an elusive product? To make the actual roux of flour and a liquid, the process is simple: Take a portion of the flour in a recipe and add it to a saucepan with a liquid (typically milk, but see below for other options) Heat the saucepan over medium heat, stirring often to prevent scorching, until the mixture thickens and reaches about 150F (65C) Fantastic, this is great! and leave for about 40 minutes. tsp salt in 1 tbsp water. When the migration is complete, you will access your Teams at stackoverflowteams.com, and they will no longer appear in the left sidebar on stackoverflow.com. If you don't do this it will make the breadvery gummy. It was much easier to make the cuts with the bread knife. This recipe varies a bit depending on the wheat flakes. Best way to get consistent results when baking a purposely underbaked mud cake. Is it okay to feed milk powder to sourdough starter? Is there a granary loaf recipe in Healthy Bread in 5 Minutes a Day? So, I made the granary bread from the 1st book. When the dough is nearly finished rising, preheat your oven to 375F. Thanks! Two slices of bread could contain anywhere between 70 and 280 calories, depending on which type of bread you use. Load up the bread machine and bake on whatever setting you have that takes 3 hours. They are beautiful. Place a metal broiler tray (no glass) near the bottom of the oven, and a baking stone near the center and preheat to 400 degrees (about 20 to 30 minutes). Also since oil is the only fat, it would be possible to work out the fat/carb ratio using the nutritional information (2.4g fat to 39.8g carbs). Experiment! * 1/4 cup malt powder = 36 grams (though not really sure this should count toward the flours). To start, I am thinking of replacing 1 C of the white flour with the barley flour. Let the dough rise until it's doubled in size for around one and a half to two hours. The is there for a reason. Test the bread is cooked by knocking on the base you should hear a hollow sound, link to Yeast In Bread Dough: Why, When & How Much (Complete Guide), link to Too Much Water In Dough: What Happens And How To Fix It. Asking for help, clarification, or responding to other answers. As a new baker baking with yeast, you may have a few questions about its purpose and how to use it. I put them in a heavy plastic bag and crack with with a rolling pin. HELP! Mix and then add enough flour and knead until you have a shaggy dough that begins to hold together and pull away from the sides of the bowl. But as Im troubleshooting my latest loaf and rereading this recipe today, I notice that if you calculate the weights, you do end up with an extremely wet dough: * 1 cup whole wheat = 113 grams Last update on 2022-10-21 / Affiliate links / Images from Amazon Product Advertising API, 2017-2022 Bogel Enterprises | Legal: Privacy Policy, Advertising Policy, & Terms and Conditions | Cookie Policy. This loaf is quick to prepare and is a low in fat, yeast-free option. The flour does tend to absorb more water than a white flour, and it continues to absorb throughout the kneading process, so a little extra water will be required. Or is there someone else out there who might have a lead. I have the original one, the Pizza and Flatbread one (the naan with yogurt recipe is like heaven! What is the difference between Granary and . Would you mind listing the weights for wheat flour and the malted wheat flakes? Then I used a 1 lb loaf tin, let rise for about two hours ( a mistake, but turned out ok), baked at 350 for 45 minutes and then put the loaf back in ( out of tin) for a further four minutes to crisp the sides. Rub the flour and butter together with your fingers to create a crumble/breadcrumb-like mixture. The dough may handle and bake up differently now that it is chilled. Gently knock the air bubbles out of the dough using your fists. If so, that ingredient is not in the recipe..soooooam I supposed to be using vital wheat gluten in the English Granary bread? My guess is that either can be used in place of whole wheat in our recipes where theres also a lot of white flour. Bake the loaf for 45-50 minutes until golden, fragrant and crusty. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. I rubbed the butter into the flour in a large bowl, stirred through the yeast and salt, and gradually poured in the water . Thanks , Stu , for that recipe. If you are new to baking or short on time, it's an ideal loaf to bake at home. https://www.hovis.co.uk/granary-wholemeal, https://www.waitrose.com/ecom/products/waitrose-duchy-strong-malted-grain-bread-wheat-flour/430555-60573-60574, https://www.waitrose.com/ecom/products/waitrose-white-bread-flour/006224-2744-2745, https://www.waitrose.com/ecom/products/waitrose-stoneground-bread-wholemeal-flour/051804-25784-25785, https://www.waitrose.com/ecom/products/essential-strong-brown-bread-flour/666913-94660-94661, https://shop.kingarthurbaking.com/items/malted-wheat-flakes-2-lb, Mobile app infrastructure being decommissioned. Thx Zoe!! If so, how would that change the recipe? To learn more, see our tips on writing great answers. 300 ml (9 fl oz) lukewarm water. It is used to describe their malted wheat grain flour, which contains malted wheat flour that gives the flour a characteristic texture. Our Office Hours are Mon-Fri 09:00-17:00hrs. turned out GREAT!
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