BakerAunt
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Don't feel badly about liking your own post, Joan. I've done that to my posts at least twice. I'm not letting myself hover over the clicker anymore until I get where I'm going!
On Monday, I baked two loaves of my Buttermilk Barley Whole Wheat Grape Nuts Bread. It's one of my husband's favorites, so it shows up a lot in the baking rotation.
I also baked 5 mini-loaves of my adaptation of Ken Haedrich’s Whole-Wheat and Oatmeal Zucchini Bread, from his book, The Harvest Baker (p. 50). I first baked it last year. At that time, I reduced the salt to ½ tsp., added 1/3 cup powdered milk (the granular kind I’m trying to use up), replaced the milk with buttermilk, and deleted the citrus zest. I used pecans instead of walnuts. This year I made some further tweaks. I’d added 3 Tbs. flax meal last year; this year I added 4 Tbs. I used old-fashioned oats. I reduced the vanilla to 1 tsp., and I reduced the granulated sugar to ¾ cup (same as the brown sugar). I reduced the oil to ¾ cup and increased the buttermilk to ½ cup. They bake up nicely in mini-loaf pans that are about 6x3 inches. (Remember those Baker’s Secret ones?) I had an odd squash from the farmers market that has a particularly long slender, curvy neck. The vendors told me that it is like zucchini. It’s nice, because the neck does not have seeds, and it gave me the 2 cups of shredded squash I needed. (I’ll save the rest of the squash for soup or stir-fry.)
I sprinkled the tops of the loaves with demerara sugar before baking. I've frozen three of them, and left the other two for dessert over the next couple of days.
