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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

WHOLE WHEAT OATMEAL HONEY BREAD

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WHOLE WHEAT OATMEAL HONEY BREAD
Whole Wheat Oatmeal Honey Bread – Soft and slightly sweet whole wheat oatmeal honey bread. Perfect for sandwiches, toast or buttered up and served with our favorite meal.
I need to let you in on a little secret. I have become the biggest bread snob ever. Seriously. When I began baking bread on occasion a few years ago I had no idea that I how much I would enjoy it. Nor did I know how deep I would get into it. I’ve made bagels, ciabatta, rolls, yeast breads, pizza dough and the list goes on.
I have quite a few things on my list that I want to try but it’s amazing what a little passion can do. I was determined to conquer yeast breads. And I’m guessing I could at this point say I have. Definitely haven’t conquered the more advanced breads but I’ve done quite a bit as a home baker working with a traditional oven.
One day in my far off dream I’ll be able to bake 20 loaves at a time in a commercial oven with real steam. Ahh….be still my heart. How about this one? It’s fabulous!
OK. Now you find out what makes me happy. How about you?
Where on the road of bread baking, are you? Never tried before, beginner, intermediate or advanced. Go ahead tell us your fame or wanna be fame. I’d love to hear. Maybe I can learn a few tips or we could all learn a new thing or too about this bread world.
TOP 3 Reasons for making this RECIPE 
It’s the perfect sandwich bread.
You’ll never know that it’s made with whole wheat.
Made with nature’s best honey.
Til we meet and eat again,
Whole Wheat Oatmeal Honey Bread
Whole Wheat Oatmeal Honey Bread - Soft and slightly sweet whole wheat oatmeal honey bread. Perfect for sandwiches, toast or buttered up and served with our favorite meal.
Course Bread
Cook Time 40 minutes
Total Time 40 minutes
Servings 2 loaves
Author Melanie Kathryn

INGREDIENTS
  • 2 cups boiling water
  • 1 cup rolled oats traditional or quick (not instant)
  • 1/2 cup brown sugar
  • 1 tablespoon honey
  • 1/4 cup butter ( I use unsalted)
  • 1 tablespoon kosher salt or 2 1/2 teaspoons table salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon instant yeast
  • 2 1/2 cups white whole wheat flour
  • 3 cups all purpose flour
INSTRUCTIONS
  1. In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
  2. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
  3. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
  4. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.
  5. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.
  6. Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.
  7. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
Recipe adapted slightly from: King Arthur Flour



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