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Hope everyone has a good day (or night)!
 
Yesterday I was scunnered! Knackered even.

I started out by a long lawnmowing of our farm yard, and then the meadow in the woods where the junkyard used to be. It looked great.

Then we spend most of the afternoon replenishing the stream bank with red twig, Dogwood, willows, and for Cynthia to prevent erosion. Basically take cuttings of these little trees, and you plant them right into the stream bank.

Then delivered a cord and a half of firewood.

Then it was to the next town where my wife manages two properties and mow the lawn there. Thai takeout and drop the pick up truck off for service and maintenance.

We recorded the tennis final, but I fell asleep in the first set!😂
 
Lilianna23 said:
Here you go, B2!

Artisan No-Knead Bread

2 cups flour
2 cups whole wheat flour
1 cup nut/seed mixture
1 tsp yeast
2 tsp salt
2.5 cups water

Mix all the dry ingredients in a large bowl. Add water and mix well. Cover bowl with plastic wrap and leave for 12-18 hours. (I've left mine for >24 hours)

When ready to bake, place covered pot in cold oven. (I use a cast iron Dutch oven but you can use any kind of oven-safe covered pot or dish.) Preheat oven to 450°.

Prepare a sheet of parchment paper with a bit of scattered cornmeal or flour. (I use cornmeal; I like the crunch it gives to the bottom crust.)

While oven is preheating, scatter a bit of flour around the dough in the bowl. I use a spatula to scrape the dough out of the bowl. Turn the dough out onto the parchment paper. Cover with plastic wrap or a towel.

When oven is preheated, carefully remove the pot. Lift the lid and place the sheet of parchment paper into the hot pot. Be sure to remove any plastic wrap first! Cover the pot and place into hot oven. Bake at 450° for 20 minutes.

After the first 20 minutes is up, remove the lid from the pot and lower the temperature of the oven to 375°. Bake for another 20 minutes.

At the end of the bake time, carefully remove the hot pot from the oven. Grasp the parchment paper and remove the loaf. It should sound hollow when thumped on the bottom. Let sit on a rack or trivet for 10-15 minutes before slicing into it.

You can put anything you like in your nut/seed mixture. I go to a store that has a great bulk bin selection. In mine I have:
Almonds
Pistachios
Millet
Sesame seeds
Hemp hearts
Flax seed
Ground Flax seed
Pepitas
Chia seeds
Quinoa
Sunflower seeds
Wheat germ

I mix these in a large freezer bag. It makes it easy to just scoop out the amount I want.

Greylag substitutes currants for half the nut/seed mixture. I've made some loaves like that. It's also very good!

If you don't have a large covered pot, you can divide the dough for a smaller container. You could use foil on top of your container.
Click to expand...
Sounds easy enough for me to try!!
 
Lilianna23 said:
Yes. I just stir up the bread at night, let it sit for 12-18 hours, and bake it the next day in my cast iron Dutch oven. I also make an overnight pizza dough that is really good!
Click to expand...
It’s a great recipe for sure! I’m going to try your twist this week. Adding the seeds. I’ve basically just went by the letter of the law and haven’t added any twists of my own.

The Morning Z…

IMG_3806.jpeg
 
Wonderer67 said:
Yesterday I was scunnered! Knackered even.

I started out by a long lawnmowing of our farm yard, and then the meadow in the woods where the junkyard used to be. It looked great.

Then we spend most of the afternoon replenishing the stream bank with red twig, Dogwood, willows, and for Cynthia to prevent erosion. Basically take cuttings of these little trees, and you plant them right into the stream bank.

Then delivered a cord and a half of firewood.

Then it was to the next town where my wife manages two properties and mow the lawn there. Thai takeout and drop the pick up truck off for service and maintenance.

We recorded the tennis final, but I fell asleep in the first set!😂
Click to expand...
You and Wat Tucker me out just reading all the work y’all do! Good on y’all. Keeps ya young!
 
HumpDayHoratio said:
You and Wat Tucker me out just reading all the work y’all do! Good on y’all. Keeps ya young!
Click to expand...


Wondered and I each have to tell somebody where we’re working so that they’ll know where to send the search and rescue party for when we don’t return because we dropped dead in a pile of solid dust or something. Damn shame how stuff like that happens. Good news is, both of us pay attention and make sure to pack some living in around all the work bits.
 
morning all
Noor said:
I wear Merrill low Moab hiking boots on wide.
Click to expand...
I'll check them out. Thanks
Lilianna23 said:
I've made this. It is, indeed, really yummy! Especially toasted. Of course, I couldn't find currants in any store here, not even TJ's so I ordered some from Amazon.
Click to expand...
I remember wondering back when I was in Scotland (late 80s) why currants weren't more popular in the US.
Looking it up today reminded me:
They were banned by the US Department of Agriculture because they carried the white pine blister rust disease. This fungus threatened to wipe out the pines in the US, so all Ribes were banned to protect the logging industry at the time.
Since then I think the Federal ban was lifted but states with lots of white pine still have local bans in place.
So we don't see much red currant dishes/beverages in the US like they do across the pond.
Lilianna23 said:
I hope you didn't stay up too late, L! 😴💤💖
Click to expand...
later than I should have :rolleyes:
thankfully I'm almost done w/ the book... that should help, right? well, until the next really good page turner :LOL:
Wonderer67 said:
Yesterday I was scunnered! Knackered even.
Click to expand...
Think I'd be in a coma for a week if I tried doing all that in one day :oops:
 
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