What are You Baking the Week of July 30, 2017?

[aaronatthedoublef]

I'm back to rye bread with a fresh load of first clear flour. I still need work on shaping but the taste is good. I also made pizza this week. Usually I use some flax meal but I was out so I just put white whole wheat and cake flour in the crust. It was noticeably lighter. I may try this again.

[chocomouse]

I made two loaves of whole grain sandwich bread, blueberry muffins with lemon streusel (using KAF's burger bun pan). and molasses cookies. I have Moomie's Burger Buns rising now and will make zuchinni brownies shortly. This sounds like an awful lot of food for two of us, but I'm going out of town next week for eight days so I'm stocking the freezer for the road trip, for a potluck on Sunday, and for my husband so he doesn't starve to death while I'm gone.

[Joan Simpson]

I made the Amish bread but added the 7 grain cereal like one half cup and used one and half cups of white and one and half cups wheat flour,used buttermilk in place of water.I had to add extra buttermilk it was way too dry.I didn't soak the cereal before and when baked I could see little white pieces of the oatmeal,it was heavy but had a good taste for toast so I'll keep trying.

[Mike Nolan]

Buttermilk has a lot of milk solids to it, so it takes more buttermilk than it would water to hydrate the flour.

[Joan Simpson]

Thanks Mike,do you think your recipe for wheat bread would work with the grains?And would you soak them first?Sure hope ya'll enjoyed your son and family!

• This reply was modified 6 years, 8 months ago by Joan Simpson.

[Mike Nolan]

I usually make the honey wheat bread with coarsely ground whole wheat flour and I often add 1/4 cup of cracked wheat. I generally don't soak either, though I've done it a few times. I find soaking whole grains in milk doesn't work as well as soaking them in water, I probably don't let it soak long enough because the milk goes funky.

If you use the 7 grain mix, I'd suggest using half water and half milk and soaking the grain in the water overnight.

[Joan Simpson]

Thanks Mike I will surely try that soaking overnight and I'll try your recipe.

[Rascals1]

cocomouse, would you mind sharing your recipe for the zucchini brownies. thank you

[BakerAunt]

Joan--when I use old-fashioned oats or Grape Nuts in a bread, I usually soak the grains in any liquid I'm using--except for what I use to proof the yeast. It's not a long soak--usually between 10 and 15 minutes.

[chocomouse]

Rascals, the recipe is Zuchinni Brownies from the KAF website. They were OK. They were cake-like and I prefer fudgy brownies. They were dense, and the flavor was excellent. I doubled the recipe and used a 9 x 13 pan. I baked them an extra 10 minutes to get a clean toothpick. KAF also has a chocolate zuchinni bread and a chocolate zuchinni cake; there is very little difference in taste or texture among those. I might or might not make any of them ever again. Not bad, just OK. I need a recipe that calls for 20 bat-size zuchinnis!!

[Rascals1]

Chocomouse Thank you for your quick response I appreciate it. I'm sorry for the delay getting back to you. I was in the hospital for atrial fib. doing better now.

chocomouse

[Joan Simpson]

Rascals1 hope you're doing well,sorry to hear that but glad they got you fixed up!

[cwcdesign]

Rascals, glad to hear you're doing better ??

[BakerAunt]

Rascals--I'm glad you are back baking with us!

[chocomouse]

Great to know that you are doing OK and back in the kitchen!

[Author]

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