Start of Good Weekend

Nothing makes a weekend go well when most of your chores are done before Saturday, and all the errands are run before the morning is out. Followed by a spot of shopping and baking and that's it. Holed up for the weekend with good food and a box set.


Sweet!


Spelt bread, with organic set honey, raspberry leaf tea and a new mug! Couldn't resist the mug, after all it says tea and scones on it. I wouldn't mind living on Tea Street or Scone Close! 


You will recall that I have recently completed the Peacock Stumpwork, and I had hoped to get a suitable frame for it, but couldn't get one. Which is a tad frustrating so I will have to look on line now for a suitable box frame and then list it. However, all is not lost. What I did buy today was some new plain button shanks ready to make some more liberty tana lawn buttons. A set of which will be given away as part of a competition which I hope to get under way this weekend! Keep an eye out for the post on it :D

For the Spelt loaf recipe taken from the Telegraph site:THREE-MINUTE SPELT BREAD

This recipe originally appeared in The Daily Telegraph a couple of years ago and has since built up quite a following on the internet.

Mixing up a yeast dough and then baking it without giving it time to rise (let alone kneading it) is counter-intuitive, but it works. Baker Andrew Whitley says that if you let it rise slowly, in a cool place overnight, it will be even better.

• 1lb 2oz/500g spelt flour
• 2 sachets/10g fast-acting dried yeast
• ½ tsp sea salt
• 2oz/50g sunflower seeds
• 2oz/50g sesame seeds
• 2oz/50g linseeds (optional)
• 17floz/500ml warm water

Heat the oven to 200C/400F/gas mark 6.

Combine all the ingredients, adding the water last. Mix well and turn the dough into a greased loaf tin.

Put straight into the oven and bake for an hour.

Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.