Best-ever Bread – wholegrain, spelt, and soya milk

DSCF6416OK, it doesn’t look great, but the taste was absolutely wonderful, and even after four days it is very good – fresh and toasted.

I used my basic bread recipe, learned at the first of only three evening classes in baking:

750 gms flour, consisting of 300 gms wholegrain flour, 300 gms spelt, 150 gms brown flour

1 tbsp golden syrup, 1 tbsp oil

1 tbsp dried active yeast

A large handful of raisins soaked in boiling water (which I added to the liquid)

c.16 fl ozs soya milk and a little water

I baked at 200C for 10 minutes, and then continued at 180C for 35-40 minutes

The garden in May

Oh dear! It seems we will have another difficult year in the garden. One warm weekend and now it is cold, wet, and windy again. The plants are struggling on, and some even seem to be thriving.

Geraniium Phaeum 'Samobor'
Geranium Phaeum ‘Samobor’
Nepeta Mussinii
Nepeta Mussinii
Rosa 'Canary Bird'
Rosa ‘Canary Bird’
Erysimum 'EA Bowles' - always in flower; an absolute delight!
Erysimum ‘EA Bowles’ – always in flower; an absolute delight!
Brunnera 'Jack Frost' in full bloom, before transforming itself into a mass of large, silvery leaves - gorgeous
Brunnera ‘Jack Frost’ in full bloom, before transforming itself into a mass of large, silvery leaves – gorgeous
Hellebore 'Argutifolius'
Hellebore ‘Argutifolius’