On Monday, I baked bread, using what is now my go-to basic recipe. I made it with Harvest Grains—a full cup. I had put in too much water in the past, so I cut it back to ½ cup. I also decreased the honey to 1 Tbs. and used 2 Tbs. olive oil. Grains and seeds used: 1 1/2 cup bread flour; 1 cup whole wheat flour; 1/2 cup dark rye flour; 2 Tbs. wheat bran (need to use up); 2 Tbs. flax meal; 1 cup Harvest Grains. I decided to bake it at 375F, rather than 350F. It took 40 minutes, and I am pleased with the color. I’ll add a note tomorrow about the flavor and texture.

That's a good habit to have, Len. I almost tried the recipe as a bread yesterday but decided I needed to use up some of my harvest grains.

What a wonderful idea, Skeptic. I have the Nordic Ware scone pan, which I like a lot for my cranberry scones. I haven't made scones since I had to take most butter out of my diet, but I might try the cranberry scones with oil and use that pan.

On Tuesday morning, I used a KAF recipe for Cranberry Orange Rolls, as I did last year, to make sweet rolls with blueberry pie filling.

https://www.kingarthurflour.com/recipes/cranberry-orange-rolls-recipe

I had a cup frozen from last year when I made pie filling. At that time, I used ½ cup and thought it was too skimpy. I changed the recipe by using half whole wheat flour, adding 2 Tbs. flax meal, using 2/3 cup buttermilk instead of water, and 1/3 cup water instead of orange juice. (I goofed, as it called for 1/4 cup, but no harm done.) I also replaced the 4 Tbs. of butter with 2 ½ Tbs. olive oil. Cass got me thinking about using olive oil with some fruits, and Len did point out the antioxidant benefits. I actually own the baking dish that KAF shows. I will let them cool, then using my own frosting, which we prefer to glaze. I may sprinkle them with red, white, and blue sprinkle mix--what I had intended to do when I had planned these for the 4th of July.

On Saturday, I baked in my new Wolf oven for the first time. I baked Len’s Wheat/Rye/Semolina roll recipe as a braided loaf in an 8x4-inch loaf pan. I baked it at 375F for 38 minutes, to 202F. I’m looking forward to cutting into it tomorrow.

I also baked KAF’s Favorite Fudge Birthday Cake. I won’t be using that frosting, however, as this cake is for an “early birthday” for my stepdaughter, who is visiting for a few days. The real star of the cake for her will be the white chocolate cream cheese frosting. I’m trying the frosting with the Neufchatel cream cheese, so let’s hope it works well.

I did a whole wheat rosemary focaccio on Friday night. This is one of my standard recipes but I ended up giving most of it away. I was thinking tomato sandwiches when I made it but decided that a store bought loaf would do better.