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On Tuesday, I baked Raisin Bran Muffins for breakfast. In late afternoon, I baked Ruth Wakefield's Chocolate Chip Cookie Bars from the King Arthur Cookie Baking Companion. As I can never leave a recipe alone, I make some regular substitutions. I always use a bag of M&Ms, I substitute in 1/2 cup of white whole wheat flour and add 1/4 cup pecan meal, and I add 2 Tbs. of flax meal, one of which I mix with 3 Tbs. of water as a substitute for one of the three eggs. I served these when some of the relatives from my husband's family reunion came over to watch moonrise from our lake cottage. On Thursday, I baked Wheat-Oat Flax Buns (KAF recipe) for sandwiches and Sloppy Josephine's. Here again, I make changes. I delete the orange juice. I use 3/4 cups of buttermilk, in which I soak the oats, and 1/4 cup of water for activating the yeast. I put in 2 Tbs. of special dried milk. I use a whole egg in the dough instead of just the yolk (and do not do an egg wash on the buns). This time, I reduced the yeast from 2 1/2 tsp. to 2 1/4 tsp. Next time, I will reduce the salt as well. On Saturday afternoon, I tried a new recipe for Barley Brownies from the Bob's Red Mill barley flour package. Its only flour is barley. My husband and I both gave it a thumbs up. This evening, I'm making blueberry sweet rolls, using a dough recipe adapted from Recipes from the Old Mill: Baking with Whole Grains. I had some frozen blueberry pie filling from last year, so I used it as a filling. It was a bit messy, but they are now shaped and on the second rise. We will have them for breakfast tomorrow.
Update: Those sweet rolls--with the blueberry pie filling--are wonderful. It is definitely a good idea not to use too sweet of a dough. I also substituted in a cup of buttermilk and 2 Tbs. of honey for half the sugar to see if that will keep the rolls softer longer. I'll report on that at the end of the week.
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