Years ago when we owned a bakery, we used to make this multigrain bread. I recall it had a very good flavor, especially when toasted. While at a local bulk food store (TRA in Truro, Nova Scotia), I was very surprised to see this on the shelf. Now I expect most consumers would not purchase a 20kg bag of bread base (you still need to add more flour). But I’ve worked with this before, only now the equipment I have is much different. Time to experiment.
I had bought a liter of buttermilk but forgot what I was going to use it for so I went looking for some sweet recipes to make use of it. This blueberry buttermilk coffee cake is one of 4 I chose to use up the 1 liter.
I made these from the recipe out of Company’s Coming Cookies recipe book. I wouldn’t say they were my favorite peanut butter cookie. The convenience of these is that you can keep the dough in the fridge and slice off a few and bake them as needed. I don’t know though how long the dough can stay in the fridge. I wouldn’t let it go more than a few days.