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We are out of bread, so Saturday afternoon is devoted to baking two loaves of my Buttermilk Barley-Whole Wheat Grape Nuts Bread. The recipe began as the one Dachshundlady posted as Grape Nuts Bread (which is on this site), but I’ve been substituting in some buttermilk and some whole wheat flour for a while now, and I have posted a Buttermilk Grape Nuts Bread that is my variation (both a single and a double loaf recipe). I’ve now started substituting in ¾ Cup barley flour as well, and we like, so I’m giving this version its own name. I also cut the salt to 2 tsp. after looking at the sodium content of Grape Nuts.
Last week, I bought zucchini at the farmers' market. I baked the KAF recipe for Double Chocolate Zucchini Bread on Friday afternoon. I know from having baked this recipe several times before that the 1/3 Cup of honey in the recipe is too strong for my taste, and I have looked for ways to reduce it. (I'm not crazy about honey and chocolate together.) Last time I used 2/3 Cup light brown sugar and 2 Tbs. honey, but I still felt the recipe needs work. This time, I wondered if perhaps the additional brown sugar in a chocolate recipe also gave an off-taste, so I used the original ½ Cup light brown sugar and added ¼ Cup granulated sugar. I reduced the honey to 2 Tbs. (I think it might be there to deter staling—something Cass always told us.) To make the recipe slightly healthier, I substituted 2/3 Cup white whole wheat flour for that much of the KAF flour, I added ¼ Cup powdered milk, and 1 Tbs. flax meal. I used Ghirardelli dark chocolate chips. (Hey, dark chocolate is healthy.) 🙂 I baked them for 30 minutes in the U.S.A. 8-well mini-loaf pan. They rose a bit over the rim, but it works well. We ate one of the little loaves for dessert, and we liked the taste and texture. I’ll freeze at least half the batch for “emergency” desserts.
Dinner was more sweet corn, steamed broccoli, pan-fried hamburgers (my husband did not want to grill in the heat) on Wheat-Oat Flax Buns, and for me, a side salad of sliced onion, tomato, and cucumber with a sugar-cider vinegar marinade. (Thank you, S. Wirth!)
I do need to work on my hamburger pan-frying technique. I don't think that I've cooked a hamburger since my single days, and then I used the microwave....
The ground beef we bought at the farmers' market was excellent, and I will buy from that vendor again.
On this Independence Day, I baked the KAF recipe for Wheat-Oat Flax Buns, with my changes, this morning. We are planning to grill hamburgers tonight.
Re: First Clear Flour. I may regret not having Mike pick up a bag for me, although storing 50 pounds right now might have been an issue, as we continue to wait on our contractor so that we can get the remodeling done--and then have a second good refrigerator. (The one we brought with us is in the apartment and working great, but the one that came with the house is on its way out, and we are hoping it will have enough life in it, by the time our contractor is ready to start, that we can qualify for the $50 rebate from the power company for removing a working inefficient refrigerator.)
My husband came back from his woodlands with a heaping quart basket of black raspberries. I was able to add in enough from those on our terrace to make two one-pint jars of jam this afternoon. Usually I make four one-cup containers, but my husband really likes this jam, so he said to go ahead and make two large jars this time.
Although the chipmunks are now getting into the black raspberries on the terrace, there are still a lot of black raspberries in his woods. I'm wondering about making a "pie filling" with some and using it in sweet rolls. If it works, then I could can some pint jars of black raspberry pie filling to use later in the year. I'll look for some recipes.
