[BakerAunt]

That was in a cast iron pan, Chocomouse?

[BakerAunt]

I missed it, too.

[BakerAunt]

On Monday, I baked bread, using what is now my go-to basic recipe. I made it with Harvest Grains—a full cup. I had put in too much water in the past, so I cut it back to ½ cup. I also decreased the honey to 1 Tbs. and used 2 Tbs. olive oil. Grains and seeds used: 1 1/2 cup bread flour; 1 cup whole wheat flour; 1/2 cup dark rye flour; 2 Tbs. wheat bran (need to use up); 2 Tbs. flax meal; 1 cup Harvest Grains. I decided to bake it at 375F, rather than 350F. It took 40 minutes, and I am pleased with the color. I’ll add a note tomorrow about the flavor and texture.

[BakerAunt]

On Sunday my husband cooked boneless pork slices, and I boiled new potatoes from the farmers market, then drizzled them with olive oil. We had microwaved frozen peas on the side.

[BakerAunt]

I was able to work out the correct answer. My refrigerators do not show the temperature. Instead, there is usually a range of numbers. Probably the manual would state what temperature corresponds to each number.

[BakerAunt]

Welcome back, Joan! One of my sisters is thirteen years younger than I, so I understand that family dynamic. That fig jam sounds scrumptious. It's too bad we can't get a "Smell" and "Taste" button at Nebraska Kitchen.

[BakerAunt]

I must have read it somewhere, because I knew it. I don't think that I've ever eaten it.

[BakerAunt]

I went back into the kitchen on Friday, determined to put Wednesday's mistakes behind me. I baked Len’s recipe for Wheat/Rye/Semolina Buns. I made just a couple of changes: I proofed the yeast in ¼ tsp. water and replaced the rest of the water with buttermilk; I added 2 tbs. special dry milk. I used the olive oil. I mixed it in the bread machine--waiting to add the olive oil until after the 5-minute mix and 5-min rest at the start of the dough cycle. I made 8 buns. They are as wonderfully light and delicious. We used them tonight for Sloppy Josephines, and we are looking forward to rerunning the meal tomorrow!

On Friday, I used my Nordic Ware 6-well “basket” pan, which I unpacked this week. I took the recipe off the package, but I substituted canola oil for the butter, used buttermilk and adjusted the baking powder and baking soda, reduced the sugar slightly, halved the salt, and used 1/3 cup barley flour. I really like barley flour in cakes. I also mixed by hand. The resulting cakes taste delicious, and they make good holders for fresh strawberries with low-fat frozen vanilla yogurt on top. I no longer miss strawberry shortcake.

• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

Friday’s dinner was Sloppy Josephines, which we had on Len’s Wheat-Rye-Semolina Buns. Originally, I'd planned to have the SJs for 4th of July, but when I messed up my Oat Wheat Flax Buns, that got delayed.

[BakerAunt]

We're just going to have to get those vitamins, minerals, and Omega 3s the old-fashioned way: consuming foods that contain them! 🙂

[BakerAunt]

My husband's cousin introduced me to the technique when she used it at a family gathering. I have never used it.

[BakerAunt]

Great cake, Len!

Wednesday was a mixed day in the cramped apt. kitchen in which I am still baking and cooking. I successfully baked Jam-Oatmeal Bars, from that recipe S. Wirth cited (and that I’ve made twice before now). This time I used mostly mixed berry jam that I canned last year, with a bit of my black raspberry jam to make 10 oz.

My second Wednesday project was to be Wheat-Oat Flax Buns, which I planned to use for a 4th of July meal. However, I had too much on my mind, and I accidentally used not enough liquid. I was ¼ cup and a couple of Tablespoons off. I thought the dough looked and felt rather odd after I took it out of the bread machine. At the end of the process, instead of the wonderful light texture, I ended up with what are more like biscuits, without much rise. We decided to have them as biscuits along with leftover chicken and a salad.

I’d planned another project for this evening--a special sweet roll for the July 4th festivities--but I will wait and make it tomorrow or the next day.

[BakerAunt]

On Monday, I made salmon and couscous with Penzey’s Mural Seasoning. We had microwaved frozen peas on the side.

For Tuesday’s dinner, I roasted chicken thighs seasoned with a bit of olive oil, poultry seasoning, and sweet curry. We had them with lemon-pepper noodles and a salad that included romaine lettuce (hydroponic) from the farmers market on Sunday, a tomato from an Amish lady who had it from her greenhouse, and some lovely green onion from yet another vendor.

We had rain this afternoon, and it cooled our area down nicely--for now.

• This reply was modified 6 years, 10 months ago by BakerAunt.
• This reply was modified 6 years, 10 months ago by BakerAunt.

[BakerAunt]

I got it--but only with my scientist husband's help.

[BakerAunt]

Aaron--I came across this article on spent grain bread and thought of you.

https://madison.com/wsj/entertainment/dining/restaurants/bakery-brewery-partnership-yields-bread-made-from-spent-grain/article_466b0833-c9c7-5dcf-8f18-eb9a795ea9a3.html

The bread does look delicious!

[Author]

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