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Bumping up the March 25 thread.
Mike: there is a thread here from the Baking Circle, in which we helped Luvpyrpom bake Finnish rye:
If you search "Finnish" on this site, there is also a recipe from Laura4Paws.
Great save, Joan! You could have said it is "pull-apart" bread! Seriously, I've seen recipes where you do cut the bread in slices, then pack it into the bread pan.
This morning I baked Orange Marmalade Oatmeal Crunch Bars and threw in a cup of mini-chocolate chips. (Recipe is posted on this site.) These make a kind of granola bar, some of which I'll send in my younger stepson's care package.
I baked a new recipe this evening, Rye Soda Bread, from the KAF baking site. It's unusual in that it uses equal parts of pumpernickel, Irish wholemeal flour and AP KAF flour, as well as the Harvest Grains blend:
https://www.kingarthurflour.com/recipes/rye-soda-bread-recipe
I made two changes. I soaked the Harvest grains in 1 cup of the buttermilk for an hour before adding it and the rest of the liquid ingredients to the dry ones. I also cut the salt from 1 tsp. to 3/4 tsp. I baked it in a 9x4x4 inch pan because I wanted a taller, less wide loaf. It smells wonderful, and I'm looking forward to trying it for breakfast tomorrow. I chose to use currents and to add the optional 2 tsp. caraway.
Addendum: The recipe makes a tasty, crumbly (typical of soda bread), not particularly sweet bread. It will be great for the days leading up to Easter. There is still a bit of crunchiness--probably from the seeds--but I am glad that I soaked the Harvest Grains for an hour in half the buttermilk before I started.
It's also that a lot of people seem to prefer these commercial "shortcuts" and re-post them. I've tried doing advanced searches with the direction not to display results with such ingredients, and yet they still pop up.
That antipasto recipe sounds great Navlys. Let us know if you ever find it!
Riverside Len--It's always the season for pumpkin pie! My recipe, adapted from my Mom, uses brown sugar.
Today I baked Cinnamon-Apple Bars [the recipe adds with Peanut Butter Glaze] from KAF's Whole Grain Baking, pp. 345-346. I again reduced the light brown sugar from 1 1/3 to 1 1/8 cup, and the salt from 1 1/2 tsp to 1/2 tsp. (I keep thinking the salt amount must be a mistake.) Instead of the spices listed, I used 2 tsp. of Penzey's Apple Spice blend, which was a freebie from Penzey's. I added 1/4 cup chopped pecans and 1 Tbs. flax meal to the batter.
I line the pan with parchment, so that I can lift the cooled bars out and cut them on a board. I had baked this recipe about a month ago, and I noted at the time that the Peanut Butter Glaze was too strong; it was like eating peanut butter fudge--none of the bar flavor came through. This time I used 1 cup of KAF glazing sugar, 1 tsp. vanilla, and 3 Tbs. heavy cream. I spread it over the cooled, uncut bars. It should be set in time for dessert tonight.
I was able to persuade my husband to have the quiche for dinner--or maybe it was the mayhem of dishes in the kitchen at 3 p.m. that was the persuading argument. We ate the quiche at room temperature. It was good, but next time we will warm it up for 10-12 minutes at 300F as Haedrich suggests.
I will try this recipe again. To cut down on the long block of time, I might roast the spaghetti squash earlier and make the quiche crust earlier.
