Homemade Rye Bread
It’s a mean April this year. Ill winds blow, bringing sleet and some snow.
This morning I decided to activate some yeast, then sifted spelt, rye, strong white into a bowl, adding caraway seeds and salt. All organic.
The result:
Served with spicy chickpea and spinach soup. If this wintry weather continues tomorrow, then fermented cabbage will go nicely with this loaf.
I prefer dry curries to saucy ones. A bhuna suits me fine. If it’s veggie, then even better. Homemade, served with lf yoghurt, mango chutney and garlic and coriander naan.
Cauliflower, chickpeas, red pepper, cherry tomatoes, plus all necessary ingredients. Plenty of fresh coriander too.
Plans:
Get the black bread dough on the rise – it needs 24 hours.
Read some Vygotsky (in English) in prep for the Uni theory group later in the week.
Gear up to spend much time with fellow humans from tomorrow for the next few days and behave sociably (bleugh).
Enjoy the last few hours of peace on this bank holiday.
May 2024 bring some light in our turbulent times, some equality for children and young people, less cr*p weather. Onwards…
https://www.bbc.co.uk/food/recipes/no-knead_black_bread_47015 - Nigella’s recipe for no-knead black bread, should you wish to try it. I have mixture rising until tomorrow afternoon.
Gabriel & Hare 