What are you Baking the week of May 3, 2020?

[Mike Nolan]

I'll be making some rye bread later today, what about you?

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[skeptic7]

I just took a batch of English Muffins out of the oven. I separated the dough into two batches during the mixing process and added an egg to one half, and some additional water to the other. The batch with the egg rose higher but its also slightly drier and more fine grained. The other one has a more open and moist texture. I should probably repeat this experiment, I didn't do a very good job making the English muffins. The dough was quite dry and I had to knead in more water to both batches to get it to absorb all the flour. This took a lot of work and kneading.

[BakerAunt]

I made a banana run for my husband on Sunday morning, and in addition to the regular bananas, there were bananas that were marked down and so far gone I knew he would not eat them. So I bought four of those as well as the others, and after lunch, I baked my variation on that Buckwheat Banana Cake recipe (Bon Appetit 2016 but online at Epicurious). I add 2 Tbs. of milk powder and replace the sour cream with nonfat Greek yogurt. I also use regular salt, so I reduce it by half. While the frosting is probably wonderful, it is unnecessary, so I don't use it.

I wanted to try it in a Bundt pan, so I used The Grease on my Nordic Ware Solera pan, which is 5-cup capacity, then realized I had too much batter, so I put the cake in, then grabbed a 1 cup individual Bundt pan, coated it, put in the remaining batter, and popped it in as well. The cake was done in 40 minutes, and the little one in about 23 minutes. I bake Bundt pans on the third rack up in my oven (slightly above halfway). We love this recipe, and it is completely wholegrain.

Next time, I'll use a 6-cup Bundt pan. This recipe is ideal for a Bundt pan because it has a flat top, which means it sits nice and flat when turned out.

[Mike Nolan]

I'm also making honey wheat bread, by request, today.

[BakerAunt]

I've posted my reworking of the Rye-Barley Crispbread that I've been baking and my husband and I have been enjoying. It might help Aaron in his search for more cracker-like recipes to feed his hungry kids.

[Mike Nolan]

I've got a recipe for carta di musica that's on my 'try soon' list, I'm hoping they'll be similar to the lavosh we use for making pizzas, so I can make them a little smaller, we only seem to eat 6 of 8 pieces with the big ones (about 18" in diameter.)

Maybe I'll try those for the virtual pizza party.

[BakerAunt]

I'm still looking for that recipe for Skeptic (and for myself!) for the rolls with the chocolate inside. While looking for it, I came across a recipe for Sardinian flatbread, which is the carta di musica that Mike mentions. Now I feel irked with myself for having missed it on a recent quiz.

[BakerAunt]

On Monday, I baked “Salty Rye Rolls,” from Stanley Ginsberg’s The Rye Baker, the first time I have baked it in my Wolf oven. I followed the instructions to put the rack in the upper third of the oven. I baked for 23 minutes and did not have overbrowning on the bottoms. My slashing was only good on about four of the rolls. The trick is to hold the roll, so it will not slide while being slashed and to not cut yourself while slashing. I do not put as much salt or caraway on top as the recipe states. Less is more. We had a couple with soup tonight, and these rolls are as wonderful as I remember them.

[Joan Simpson]

BakerAunt your rolls sounds great!

[Mike Nolan]

I made the salty rye rolls a few weeks back, I think they may be the best recipe I've done from the Ginsberg book yet, and an easy one to boot. Slashing the rolls does take two hands, though.

[BakerAunt]

I'm going to bake the Millet Sunflower Bread from the KAF Whole Grain Baking Book tomorrow. That meant cooking the millet tonight, which I'm doing right now.

I actually have a case of Bob's Red Mill Millet in the pantry, which I bought last year when I discovered how wonderful this bread is, so it's time that I started using some of it.

[kimbob]

Kaf cinnamon chip bread which I tweaked years ago using some white wheat flour. Someone on the baking circle sent it to Lews and I printed it out. It makes either a 2 lb or 1 1/2 pound loaf. Delicious!!!

[BakerAunt]

I'm trying to decide if I can do a double recipe of the Sunflower Millet Bread since I cooked a full batch of millet (directions follow the bread recipe) without remembering that it makes a lot, and even with a half recipe, I have some left over.

The recipe only calls for 1 tsp. yeast. I know that when doubling a recipe, we don't usually double the yeast, but this recipe is heavy on whole grains. Any thoughts on this?

[Italiancook]

I agree with you, kimbob, that KAF cinnamon chip bread is delicious! I made blueberry muffins for breakfast and the freezer.

[kimbob]

Italiancook, yum!! I still have some kaf cinnamon chips but ordered more a while back from nuts.com because kaf didn't have them anymore. Don't you love how the house smells when it's baking? It's the little things...

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