On Monday afternoon, I used the KAF Toasting Bread recipe as my base but continued to make some changes. At some point, I will post the recipe here as [Rolled Grain of Your Choice] Whole Wheat Buttermilk Bread, but I’m still adjusting the liquid. Because we are down to a single refrigerator-freezer, I’m only baking one loaf of bread at a time. I used the bread machine to do the kneading. Today’s rolled grain was barley, which I baked a few weeks ago, and which my husband really likes, as do I.

On Friday, I again baked the graham cracker recipe from Recipes from the Old Mill. As I did last time, I used graham flour, but I cut it from 3 ½ cups to 3 ¼ cups. That did make the dough somewhat easier to work, but it was still a bit crumbly, and I still needed to spray some water on it as I was rolling it out. I tasted one the next morning, and the taste and texture is improved. I may reduce the flour by another 2 Tbs. the next time I bake the recipe. I have hidden the container from my husband, because these are for our trip next week.

I tried a new recipe for Italian Breakfast Cookies, which I found on the internet at:
https://www.shelovesbiscotti.com/easy-italian-whole-wheat-honey-breakfast-cookies/

I followed the recipe, except that I used ½ tsp. vanilla rather than 1 tsp, and added 1/8 tsp. Fiori di Sicilia, in part because I did not have orange zest, and in part because I’ve only used my 4 oz. bottle of Fiori di Sicilia twice since I bought it a long time ago (yes, it is refrigerated). These are whole wheat and use honey and oil. I rolled the dough to an 8x8-inch square, then used a pizza cutter to make 16 (about 2x2-inches each). The next day, I found that they are a pleasantly soft cookie, with only .25g sat. fat. I had one with coffee at breakfast, after dutifully eating my usual steel-cut oats, but they would go well as a dessert or with tea. The Fiori di Sicilia is a wee bit strong. I’d likely cut it to a couple of drops next time, but they are still delicious.

I finished my Friday in the kitchen by mixing up dough for my Lower-Saturated Fat version of Whole Wheat Sourdough Cheese Crackers (posted at Nebraska Kitchen) and feeding my starter. I’ll let the dough rest in the refrigerator for a couple of days, then bake crackers for our trip that I will need to hide from my husband until we travel.

I had to giggle, Skeptic, as I, too, often forget to include the prepping when tackling a recipe. We must remind ourselves that we have no sous chef!

Thanks for posting the result of your substitution of almond flour in the biscotti recipe. You might consider reducing it to 3/4 cups if it seems too crumbly.

Skeptic--it is a cookie rather than a cracker, as it is soft on the interior. If you use the Fiori di Sicilia, you might want to use only 3 drops or so.