I find myself increasingly obsessed by the weather. Like an old man, I sit by the window and mumble about how early it gets dark, and how cold it is in the mornings. That’s what a Swedish winter can do to you; and it’s only November. Read more » >>
Tag archives for bread
As the last glowing embers of barbecue season begin to die down, so to speak, it’s nice to cram in as many grilling sessions as you can. But Monday to Thursday grilling, for a family man with a job, can be too time consuming. Read more » >>
It was my birthday on Wednesday. 43 years on this planet. I thought I would celebrate a little, so decided to get my haircut and cook a nice dinner. Read more » >>
- 30g (1 oz) fresh yeast
- 8dl (3½ cups) milk
- 400g (14 oz) honey
- 200g (7 oz) rye sourdough
- 900g (2 lbs) whole wheat flour
- 500g (1,1 lbs) rye flour
- 900g ( 2 lbs) wheat flour
- 30g (1 oz) salt
- Crumble the yeast into a bowl and dissolve it with the milk.
- Mix in the honey and rye sourdough.
- Leave the mixture in the fridge over night.
- Add the salt and the remaining flour a little at the time and work into an elastic dough.
- Preheat the oven to 220°C/425°F.
- Turn the dough out on a lightly floured surface and roll out thinly. Cut out the “breaks”, or make into “rounds”, and put them on baking sheets lined with greaseproof paper.
- Bake in the centre of the oven for 3-4 minutes or until the bread bigin to color, turn them over and bake for another minute.
If Wikipedia is to be believed (and why wouldn’t it be), the tomatillo is a member of the nightshade family, and is related to the cape gooseberry. It is not, as I thought when I bought some last week, a green Swedish tomato. Nor is it in any way connected to the tomato family. In fact the two don’t even know each other. Read more » >>