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For tonight's dessert, I used the KAF recipe for Cider Doughnuts as a base, but I used 3/4 cups whole wheat pastry flour and 1/2 cup KAF AP (and no Hi-maize fiber). I added 2 tsp. ground flax meal. I deleted the cinnamon. I used buttermilk instead of regular milk. I probably should have adjusted the baking soda and baking powder (and followed my own advice above!). The doughnuts came out ok, but the Cider flavor really does not come through, as some reviewers of the recipe noted. I thought that leaving out the cinnamon might let the apple flavor come through, but it made no difference. They are somewhat blah.
I used the maple glaze recipe from another KAF recipe--100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze. I would have made that recipe instead, except that I do not have any applesauce.
I also baked my version of a whole grain bread that uses the KAF Mixed Grains. I used the Emile Henry long baker.
Bob's Red Mill carries Organic Pumpernickel Dark Rye Meal--except that they are currently out of stock.
https://www.bobsredmill.com/shop/flours-and-meals/organic-pumpernickel-dark-rye-meal.html
I think that is what I want for coarse rye meal, so Mike's suggestion is a good one. Now I need to find a supply.
Today I baked Christmas Crispbread (Julknackebrod) from the recipe in Beatrice Ojakangas' The Great Scandinavian Baking Book (pp. 59-60). I substitute in buttermilk (the first jar of my newly cultured batch) for the regular milk, It's the third time I have baked this recipe (first time was last Christmas Eve), which has become my husband's favorite cracker. As an experiment, I reduced the yeast by 1/4 tsp.. The recipe calls for two packets, so I used 4 1/4 tsp.; it may be that 4 tsp. would be sufficient. It was a good project for a cold afternoon with plenty of snow on the ground outside and a frozen lake.
I used some of my first jar of buttermilk today--about half the jar. I added milk to replace what I took out, and I'm now letting it warm for a couple of hours next to the wood stove. I shook the buttermilk before I used it, and it was nice and thick. I'm using it to bake another batch of Juhlknackebrod, which has become my husband's favorite, instead of crackers.
Today I baked my first recipe from Stanley Ginsberg's The Rye Baker, which I bought late last year. I baked Salty Rye Rolls (Sigteboller), a Danish bread. I chose this recipe in part because it does not require a rye starter. I weighed all the ingredients. It was kneaded on speed 2 (he uses a KA, but I have a Cuisinart) for almost 8 minutes. It was a very nice dough with which to work. As I shaped the rolls after the first rise, I understood why people refer to rye dough's "clay-like" texture. The bottom of the rolls are dipped in rolled oats. I found that the oats were not sticking, so I rubbed a bit of water on the bottom of each, before dipping in the oats. (I think 3/4 cup oats is too much, as I have at least half the oats left over.) When I went to slash them, I had some difficulty because they are so lightweight, they were moving when I tried to slash, and they had a bit of a "skin" on them. Perhaps a knife would have worked better than the razor blade for a 1/4 to 1/2 inch slash. Most of mine do not have good slashes. Instead of brushing them generously with water, I spritzed them well before sprinkling on the caraway and salt. Each was to be sprinkled with 1/4 tsp caraway and 1/4 tsp. salt, but I used about 1/8 tsp. for each. They baked well, and the aroma was wonderful. We will have them with leftover stew tonight, and I'll post an update about taste and texture.
Addendum: I will definitely bake these rolls again. They have a chewy outer crust and soft interior. I think that cutting the salt and the caraway in half in the topping was a good idea. I had one as a tuna sandwich today, and it was great.
