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I used puree from the Jarrahdale pumpkin I roasted to try Stella Parks’ Yeasted Pumpkin Bread recipe. I'll put the details in the "yeasted pumpkin bread" thread that I started last week.
I also fed my sourdough and made the dough for my lower-fat Whole Wheat Sourdough Cheese Crackers.
I have a lot of oat bran, as I got a little enthusiastic last year when ordering from Bob's Red Mill. It's the one ingredient into which I've not made much of an inroad. On Tuesday morning, after looking for recipes yesterday afternoon, I baked “Apple-Oat Bran Muffins,” a recipe by Linda Greider, published by The Washington Post (Oct. 12, 1988), back when oat bran was supposed to be the miracle additive.
As Ms. Greider points out in her accompanying article, a high proportion of oat bran usually resulted in dry baked goods, once they cooled. That’s why I’ve not baked, for a long time, an apple-date oat bran recipe that I have. She says in her article that oat bran is coarse, so it should be ground in the food processor before using. (I've seen other articles that recommend soaking it in some of the liquid for about 10 minutes before proceeding.) She also uses either chopped apple or a mashed banana to retain moisture. With one cup of oat bran and 1/4 cup whole wheat as the flours, that fruit is necessary, although she says an extra quarter cup of buttermilk can replace it.
I thought it would be nice to have a small muffin with my oatmeal, so I baked the recipe this morning, using an overripe banana. My only change was to use a whole egg, rather than an egg white plus a tablespoon of oil. (As I said, it’s a recipe from the 1980s when the prevailing dietary view was that eggs are bad for you.) It only uses 2 Tbs. brown sugar, but it also uses 2 Tbs. jam, and I used my homemade strawberry, lower sugar jam. I added 1/3 cup chopped walnuts. I ended up with 9 rather than 8 muffins, and I actually got more rise than the recipe indicated I would. My husband and I both had one after our oatmeal this morning, and they are good without butter. Now we need to see if they are still good at room temperature.
Note: They are good at room temperature. As a bonus, they have 44 mg calcium per muffin.
I made a pumpkin pie today. The Libby recipe but seasoned my way (the right way, lol), just cinnamon and vanilla. And this time I did not forget to put the sugar in, I swear!
On Friday afternoon, I baked the KAF recipe, Cinnamon-Apple Flatbread, a new recipe for me, using my sourdough starter. I made some changes. For the bread, I reduced the yeast from 2 tsp. to 1 ¼ tsp., and that was plenty. I reduced the salt from 1 ½ tsp. to 1 tsp. I substituted 2 cups of white whole wheat flour (I use the Bob’s Red Mill Ivory) for that much regular flour, and I added 2 Tbs. flax meal. I used Winesaps and Jonathans for the filling/topping. I used all the juices, rather than only ¼ cup, but I did reduce it down a bit. (Time constraints prevented my doing it longer.) I do not buy the KAF Baker’s Cinnamon filling, so I made my own, using 3 Tbs. sugar, 2 tsp. cinnamon, AND 2 Tbs. regular Clearjel. My husband and I had a slice, warm from the oven, with some frozen vanilla yogurt on the side. Delicious.
Note: The Clearjel that I added is of upmost importance. A couple of years ago, I made pecan sticky buns from a KAF recipe and just used brown sugar and cinnamon, as I see no need to buy KAF’s Cinnamon Filling. Well, the resulting syrup boiled up in the pans and out of them. When I discussed it on this site (or was it still the Baking Circle?), and we were all trying to figure it out, S. Wirth astutely observed that Clearjel is an ingredient in the KAF Cinnamon Filling. When I read the comments on the flatbread, a couple of people mentioned having had a similar issue, so, I mixed it into the cinnamon sugar, before mixing it with the liquid in which the apples had cooked. Perfect! And once again, S. Wirth saves the day!
I also made up a single batch of dough for Lower-Fat Whole Wheat Sourdough Ranch Crackers. It’s an experiment to see if I can create another cracker flavor that I like. I’ll bake those next week.
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