There seems to be some interest in my bread recipe, thank you for asking. It’s as simple as it gets: 3 types of grains, yeast, salt & sugar, water, the end.
See the interesting shape that bread has? That happened because I don’t knead, so there’s a lot of air bubbles in the dough, and it rose to this weird mountain-top shape in the oven. I know we’re always taught the exact opposite when it comes to yeast dough, as in knead, knead, knead. After reading a recipe for no-knead artisan bread online, however, that called for min. 9 hours of rising and explicitly advised against kneading, I just kind of stopped doing it. And what do you know, it works really well, even with just 1 hour of rising and nothing crazy like overnight.
My bread baking career started out in the country. Contrary to what you might think, they mostly have supermarket chains and the affiliated bakeries there, and very little in the way of quaint village bakeries like you may know from France. Anyway, I never loved the bread you can buy there to begin with, and when I quit eating wheat last year, and couldn’t get spelt flour bread, I had to get creative. Adding oats and millet seeds happened one day when I didn’t have enough flour. Now, I’m pretty much making the same type every time, because everybody enjoys it.
Crusty Spelt, Oats and Millet Bread
500 g spelt flour
100 g oats
50 g millet seeds
1 P dry yeast
2 TBSP salt
1 TBSP sugar
0,5 l warm water
Using a spatula, combine ingredients to make a smooth, moist dough. Dust with some extra flour and cover with a clean cloth. Set aside in a warm place to rise for about 1 hour.
Heat the oven to 160 °C. Oil a bread pan, dust it with flour, scrape the risen dough (which should have doubled in size) into the bread pan and put it in the oven.
After 30 minutes, turn down the heat a bit and bake for another 20 or so. Any minute now :-)! The bread should be a pleasant, light brown color and it should sound a bit hollow when you rap on it with your knuckles.
Take out the bread and let cool until it comes out of the bread pan. Let cool completely before you slice it.
The last weeks I’ve been quiet, because I was working and micromanaging my kids – joking, I’m joking. I’m really not that bad. Or so I hope. It’s just hard for them, keeping track with all the stuff they need to remember, and since I’m the one with the iCal, I remind them. For it has been proven empirically, over and over again, that they’ll forget to see their orthodontist, or their standing weekly French tutoring session, or homework, or hockey practice. And the appointments keep piling up.)
Also, I have a confession to make… I may have met someone online. He’s very young, and he has the most gorgeous eyes you can imagine. I haven’t met him in RL yet, but I will, soon. He lives close to where our cottage is. I’m not yet fully committed, but he’s very, very intriguing. His name is Charlie, and … he’s a Dachshund :-)). Teehee, did you actually for a second there think I was going to post on my blog about a secret online affair? If so, that’s hilarious. Nah, I’m just thinking about getting a dog, for the first time in my life, and the thought makes me happier than I’ve been in a long time. There’s a lot to be said about realizing what we really wish for, isn’t there? I mean, even if Charlie won’t end up coming to live with us (another family have expressed interest, before us, so we’re only second choice), finding him and truly giving this serious thought made me realize it’s what I want. And that’s something, right?
This weekend, I’m hoping to make some more progress on the Stripy Sweater. Here’s how far I’ve gotten, and I’m looking forward to finishing it soon. Thanks to my math genius friend P., the raglan went easily enough, and hate it as I might, it was smart to actually count stitches and do the math with this delicate yarn. I may have gotten the sleeve right at the first go, so I have reason to be pleased ;-).
I’m also looking forward to more of this:
Magic early spring evening light in Brandenburg at its best. Have a lovely spring weekend, everyone.