Sundays are for long walks with Marco and baking bread. This morning there’s a distinct autumnal chill in the air. It’s not quite hat weather but it’s not far off. We’re heading to our favourite woods to chase pheasants (Marco) and pick mushrooms (me) and when we return, I’ll make my current favourite bread: Spelt, Fig and Walnut.
I’ve taken to kneading my bread by hand again. For a while there, I was using a mixer to do all the work and a fine job it did of it too. Missed the therapy of working the dough myself, though. It feels oddly right now that those 15 minutes have returned to my Sunday routine.
Fig and Walnut Bread (Got the idea for this bread from the back of the Doves’ spelt flour package. I’m not so keen on bread make entirely with spelt though. This ratio was more to my liking.)
300ml tepid water
1 tspn dried active yeast
1 tspn brown sugar
150g spelt flour
350g strong white flour
1 tspn salt
6 dried figs
A little oil
Very good with some salty butter and/or sharp cheddar.
One week ago it was 21°C (70°F). We had a BBQ, David got sun burnt on a bike ride and I fell asleep in the garden.
Yesterday it snowed.
A Happy New Year to you all!
I’ve got some lovely recipes to share including a chocolate cake that even I wanted to eat and an onion tart which my husband didn’t say would be improved with a little chorizo/bacon/other meat product. That’ll be another night though. It’s the first Monday night back at work after the holidays and I’m good for nothing.
Have a peek at some Marco/food photos from over the festive period instead.
We’re off on our honeymoon on Thursday. Going to miss our boy.