[BakerAunt]

I finally found a map that showed the truck route. There do not appear to be drops close to me, but the truck route is through the town where we do our major shopping (no drop listed), and that highway is the one we pick up from here when we go through Indianapolis. It's an intriguing possibility. If you decide to try it, I'll be interested in what you report.

• This reply was modified 6 years, 9 months ago by BakerAunt.

[BakerAunt]

Mike--I bought it from Bob's Red Mill last year, and we liked it so much that when I shopped their sale this year, I bought a case of four. It is added to boiling liquid, then simmers for 20 minutes, is removed from the heat and sits covered for 5 minutes. I did notice that the 16 oz. bag is now a 14 oz. bag. Sigh.

Yes, BRM has dropped some products. I miss their Ivory Wheat (white whole wheat flour), and I liked their unbleached cake flour, which was more reasonably priced than King Arthur's. They no longer carry wonderful dried cherries or dates. They had a greater variety of rye flours at one time, but now it is just the dark rye and no pumpernickel. I was sorry when I placed this order not to find the split yellow peas, which I use for my Swedish pea soup, which I'll have to make with green ones. They also no longer carry long grain brown rice, only medium. They had a blend of three rice varieties that we very much liked as well that is no longer available.

[BakerAunt]

For Sunday dinner, I roasted two chicken thighs (set on a rack so that the fat drips away). I also cooked some cracked freekeh in some turkey broth from the freezer, then mixed in roasted delicata squash cubes and sautéed mushrooms, with a bit of dried sage. We also had microwaved peas.

[BakerAunt]

My husband is studying by watching and reading German news online. We occasionally use some of the words so that the dog does not know what we are talking about. However, she now knows that Kase is cheese, so we've had to switch to Fromage.

• This reply was modified 6 years, 9 months ago by BakerAunt.

[BakerAunt]

I missed it, in spite of studying that language for five years. Why did my teachers not cover liquor?

[BakerAunt]

The first post vanished after I edited a grammar error. When I clicked on submit, the message said that I was not allowed to comment on this post, and it was gone, so I re-posted.

[BakerAunt]

I had no idea and guessed incorrectly.

[BakerAunt]

Ideally, I would have baked Lucia Buns for breakfast on Friday morning, but it was late afternoon before I could start them. I adapted my recipe to use less butter and some whole grains. I put the details in a separate thread titled "Baking a Healthier Swedish Lucia Bun."

[BakerAunt]

I missed it.

[BakerAunt]

Aaron--I tried to schedule a pick-up from UPS last year when I had to return a duplicate book to Barnes & Noble (free shipping label for return). I was told that pick-up was not available. Living in a more rural area is not always convenient.

I have seen the Bob's Red Mill Dark Rye in grocery stores in this area. For medium rye, I've ordered it from King Arthur, although it is pricy. They have pumpernickel (also pricy) as well. I try to take advantage of specials. I bought the white rye from them for a scone recipe that I will now never bake, and I didn't realize that it is not considered wholegrain. I was wondering how to use it up, so dusting the Silpat mat works.

I'll take a look at those rye recipes, Mike. The Asheville Bread Festival sounds like fun.

[BakerAunt]

Skeptic--It's a wet dough. The bread has no added sugar, although I used a pinch to get my active yeast started. There is a bit of sweetness from the pie pumpkin. Part of the trick to shaping the loaf, which I learned here at Nebraska Kitchen from Aaron and Mike's discussions, is to flour the Silpat mat liberally (I use white rye for that) before putting the dough on it to shape. This loaf is about 3 inches tall at its highest point. I think that I shaped the Thanksgiving one a little better, and slashed it a little better, as it had slightly more height and a bit less spread. However, I'm eating a buttered (well, Land' o Lakes light butter-canola spread) and the taste is as wonderful as I remember it from the Thanksgiving bake.

This is probably a good bread to get started on with rye, as it is more whole wheat than rye, but the rye flavor is dominant.

• This reply was modified 6 years, 9 months ago by BakerAunt.

[BakerAunt]

I guessed correctly, but only because the listed answers did not include e) a weapon used when deciding who will do the dishes. 🙂

[BakerAunt]

Thanks for the suggestion about UPS, Mike. There is no UPS in our little town. There is one in the town thirty minutes north of here where we do our major grocery shopping. I don't know if I'll have the baking finished before our next grocery trip, which coincides with a talk at the county historical society.

• This reply was modified 6 years, 9 months ago by BakerAunt.

[BakerAunt]

Great looking loaves, Mike! I may need to look into that recipe also.

We loved that Spiced Pumpkin Rye Bread recipe from Stanley Ginsberg that I baked for Thanksgiving, so on Wednesday, I used some of the pumpkin that I processed yesterday to bake another loaf. With my mixer, I have to keep stopping it and move the dough together during the 10 minutes of kneading, but it’s worth it.

• This reply was modified 6 years, 9 months ago by BakerAunt.

[BakerAunt]

For dinner on Wednesday, I made the “Tomato and Gigante Bean Bake/Pizza Beans” from Smitten Kitchen Every Day (pp. 143-144). The recipe is also on her website. My change is to add browned ground turkey, use Bob’s Red Mill large lima beans, which I cook from scratch in the afternoon, after soaking them overnight and into the next day. I also cut the mozzarella from 8 to 4 oz. It’s a favorite recipe of ours, and it makes enough for 3-4 meals.

• This reply was modified 6 years, 9 months ago by BakerAunt.
• This reply was modified 6 years, 9 months ago by BakerAunt.

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