For breakfast on Sunday, I made my favorite Blueberry Oatmeal Muffins, which used up the rest of the five pounds of berries that I bought at the farmers market a few weeks ago.
While the muffins were baking, I mixed up Icelandic Rye Bread, a recipe which appeared in the latest King Arthur catalog. I had hoped that the "cocktail" bread pan, of which I have a set, would work for the recipe. As it turns out, there is significant difference between a 12.5 x 2.75 x 2.5 pan like mine and the 13.75 x 2.5 x 2.75 pan that USA now makes and King Arthur sells. A certain amount of batter escaped over the sides and onto the pan and the oven floor, despite being weighted down. I was able to get the batter off the oven floor before it burned on, and the pan needed a good soak to clean it. The Icelandic Rye Bread is interesting. I had Lyle's Golden Syrup (I think it was picked up at T.J. Maxx at one time), so I used that instead of the combination of honey and molasses that King Arthur substitutes. I like the bread, but my husband and I find it too sweet. If I were to bake it again, after having first acquired the correct pan size--I would cut back the syrup from 2/3 to ½ cup. We used slices for open face chicken salad sandwiches, and it drowned out the dill, which is usually foremost, and to some extent, the green onion. I can see why people would like it with an assertive topping.
I did my baking in the early morning with windows open and the vent fan to get the heat out. Although we had pop up showers throughout the day, the humidity made it feel hotter than I would expect just looking at the cloudiness.
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