Country loaf

As much as I love a freshly baked baguette, I love to make my own bread too. The process of making it just as enjoyable as eating it and nothing tops the smell of freshly baked bread in the house! One of my favorite recipes is this rustic country loaf, it is full of seeds, goodness and health.

You'll need 350gr flour (I often mix different kinds of flours. Here I used 150gr wholemeal flour, 100 strong white bread flour and then some Semolina and Spelt flower)

..1 teaspoon of salt..

..and 1 1/2 teaspoons soft blond sugar

Combine all in the mixing bowl of a Kitchenaid or similar mixer that has a dough hook.

Dissolve 1/2 cube fresh yeast

in 300ml luke warm water

and get a bowl full of mixed seeds (sunflower, pumkin, linseed, sesame etc...) ready.

On a low speed (2 on Kitchenaid) pour slowly the yeast milk into the bowl with the flour, sugar and salt. Knead for a minute or so. Pour in the bowl of seeds. Continue to knead until a ball forms which clears the sides of the mixing bowl.

Cover with a tea towel and place in a warm and draught free environement.
Let the dough rise (proof) for minimum an hour. Place a cast iron pot into the oven and preheat on the highest setting.

The dough will have risen to almost double it's size.

Take dough out of bowl and knead gently and briefly by hand to press the air out. Form another ball and place in a clean bowl, lined with a slightly moistened tea towel. Cover with cloth, as above and let rise for a second time, again for an hour minimum.

Again, it will have doubled in size.

Lift it carefully out as not to punch the air out of it and place into the (it is piping hot, be careful!) cast iron pot. Put the lid on, put the iron pot back into the hot oven. Turn the temperature down to 220 degrees celsius and and bake for around 45min.

Best to be enjoyed when still warm from the oven, with some salad, cheese or salami.

Bon appétit!

Scarf profile ~ Chasse en Inde

Starting a new series today, 'Scarf Profiles'. Each episode features a different scarf from my collection, with detail shots, infos and a collage of my favorite ways to wear it. Starting off with Chasse en Inde. Hope you enjoy!

Artist: Michel Duchêne (orig. design in 1986)
Cotton Charm Carré (70x70cm) SS2008

Twilly Power!

Today adding a tiny splash of color with a Capitales Twilly in fushia. This scarf came as a total surprise, I thought the colors might be too strong on me. But in fact, when knotted, the brighter accents disappear and a lot of dark and silver grey comes out at the ends, picking up perfectly on grey and black clothing. Another reminder to try b4buy, as surprises can happen both ways round! Apologies for the pic quality, this morning had no daylight to speak of.

H it Up!

• Capitales Twilly
• 35 Birkin
• Chaîn d'Ancre Enamel

Back to normal !

Halloween is over, phew!! It was great fun, but I have to admit that I'm quite relieved to have stored all masks and decorations away until next year. DS has come down from his sugar high and with school starting again tomorrow, life goes back to normal.

Today wearing a 90 Carré in a bow knot, H ing Up simple woolen trousers and a white shirt.

Featured scarf Puzzle

Happy Halloween!!!

Today is one of DS's favorite days of the year, trick or treat! Before doing the rounds in the village this evening, we'll have some of DS's friends over for a make-up session and Halloween tea party. Creepy muffins, ghoulish sweets and spooky cookies are the order of the day.

Boo!!! Having slightly 'aged' from yesterday's look ;-) Good thing is, it's much easier to breathe! Sarves and accessories as yesterday.

Cup cakes recipe as in kid's cupcakes post, only with different colored icing and decoration

Halloween cookies

125 gr butter, unsalted and softened
60 gr sugar
1 large egg
2 tbsp liquid honey
2 tsp finely chopped lemon zest
310 gr flour
1/2 tsp ground ginger

Mix butter and sugar on high speed until light and fluffy. Add the egg and mix on medium speed until well combined. Add lemon zest. With mixer on low speed, add ginger and flour in two batches, mixing until just incorporated. Form the dough into a ball, wrap with cling film and leave for a minimum of two hours in the fridge. Roll out the dough in between two layers of freezer bags. Cut out cookie shapes. Preheat oven to 180 degrees and bake for approx. 10min.

Icing:
220 gr Icing sugar
2-3 tbsp lemon juice
Beat icing sugar with the lemon juice and add food coloring to your liking. Spread on biscuits with a spatula. Decorate with pearls, contrasting icing, sweets etc.