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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of June 21, 2026?
BakerAunt.In honor of Fathers' Day, I made Cornmeal Pumpernickel Waffles for Sunday breakfast. Annie was also thrilled. I realized, as I was wrapping the leftover ones to freeze, that I forgot to add the ¼ cup sugar. As it turns out, that made them go perfectly with the maple syrup--just sweet enough. I have made a note on my recipe to delete the sugar in the future. I also reduced the salt a bit more to ¾ tsp., and that reduction works as well.
I made a half batch of oatmeal M&M cookies today.
A belated Happy Father's Day to all the fathers in your lives.
I finally got to bake yesterday - the first time since before my surgery. I adapted the English Muffin Toasting Bread (for two loaves) by using 3 cups (360g) AP flour, 2½ cups (282g) WWW, ½ cup (74g) Harvest Grains Blend. I used the full tablespoon of yeast as I was using WWW and the grains and honey instead of sugar to add a little moisture. Halfway through the beating I added 2 more tablespoons of water and then beat an additional 30 seconds to get it smoother. It took about 50 minutes to rise and 22 minutes to bake. It did not get as much spring as I'd like and it is a little dense. I think I need to add more water next time.
Photos of the loaves and slices below - lots of crannies, but not many wholes - I think more liquid would help there.
Congratulations on being able to bake again, CWCdesign! Your bread looks great. I wonder if some buttermilk would help get the texture you desire.
CWCdesign your bread looks great to me! Happy you're baking again!
On Monday, I baked Lemon Oatmeal Barley Cookies, a recipe that I adapted to use olive oil instead of butter from one on a link that Joan posted. This time I went back to using white whole wheat flour (1 ¾ cups) along with barley flour (1 cup). I also refrigerated the dough for an hour and went back to dropping the scoops of dough directly into King Arthur sparkling sugar to coat before putting them on the baking sheets. I also remembered to use the correct glass bottom to flatten them. The first tray baked for 14 minutes. The second tray baked for 12 minutes and 30 seconds, and the last tray, with only nine cookies baked for 12 minutes. For the first time, I achieved the same, correct level of browning on the bottom of each cookie. Oil cookies are tricky, since they do not brown on top like butter cookies. For these cookies, I used two more lemons from those that my sister gave me when we visited California. I still have three more in the refrigerator, along with some juice.
For a whole grain bread, that's a reasonably open crust. A little more moisture or longer rise might open it up a bit more but you run the risk of it starting to collapse if it rises beyond the level it can support.
I recently got a good digital microscope and I'm starting to use it to analyze baked goods as part of a project I'm working on.
I'm taking a short trip to St.Marks Fla .for a few days to visit relatives so I did a lot of baking today. I'm taking a sour cream lemon pound cake and the Georgia corn bread cake with me, I baked KAF Fudgy brownies for my friend and a lemon meringue pie.
Enjoy your trip, Joan!
Thanks Mike
We have been having delightfully cool weather, which, alas, is predicted to end at the start of next week when hot days will be arriving. As I have used up my stash of frozen desserts, on Wednesday, I baked five small loaves of Whole Grain Pumpkin Bread, which is my adaptation of an adaptation that Lemon Poppy posted at the King Arthur site, and which S. Wirth pointed out to me at Nebraska Kitchen where it was reposted. I used pumpkin from my freezer stash of puree. I will freeze four of the loaves.
Wow, Joan! Hope your trip is fun and everyone enjoys your baked goods.
I think your bread looks perfect, cwcdesign. Bet it tastes great toasted.
Sigh. Now I am craving Buckwheat Sourdough Muffins. I need to pull out that recipe.
On Friday, I used some frozen blackberry puree to make blackberry brownies. They will rest overnight in the refrigerator before we start cutting them for dessert tomorrow.