Wednesday, February 11, 2009


Days ago we were roasting (ourselves that is) and had salad for lunch and dinner 4 days in a row. Now I'm baking and we had the heating on this morning.

This is another bread from Dan Lepard's book, which I love. Good tip when using rye flour is to whisk it with hot water (as per quantities in your recipe) and leave to soak for an hour. You know how rye bread can be a little dry, well this process apparently elasticises the crumb of the bread! Seems like it worked in this fruit bread.


Pina said...

It looks delicious!
Yesterday I was holding one of those wonderful "bread" books in my hands browsing through the selection in a bookstore but it was just sooo expensive!

Prue said...

Thanks for the tip on the rye - I haven't made much bread with rye yet - that's on the to do list.

I've been thinking about you and your parents all morning. I hope the threat to Healesville ends soon. You must all be praying for winter to come early!

beemade said...

HAPPY VALENTINE for you and your family!!Enjoy!!!

h&b said...

I love your very rustic ( and crumb-catching ) breadboard/box.
Did you make it yourself ?