We're stranded!

We're sort of stranded today as all the rivers have come down in flood destroying the roads.

Even my seedlings are drowning!

The King of Avalon used my car (an old 4x4) to get out using the "back road" as there's no way his cheeky little bakkie would do it. We were just discussing trading in my Old Faithful as she's so heavy on fuel. We worked out that if he bought a new diesel panel van (of questionable Indian descent) and I kept his little bakkie as a run-around we could save 2 grand per month. We were so excited, but it seems we can't do without Old Faithful (unless we're reasonably self-sufficient!?)!

Being stranded makes one realise how reliant one is on the shops. I really need to add "stock piling" to my list of goals for self-sufficiency! At least I could bake bread :-) This is a no-fail recipe that I know off by heart and is good for folk that are dairy and egg intolerant. Remember baking is a science, whereas cooking is an art so be as accurate as possible and tweek very carefully :-)

SEED LOAF


For one dumpy loaf you need:
2 cups warm water
2 tablespoons cooking oil (sunflower or olive)
2 teaspoons salt
2 tablespoons brown sugar
500 grams brown bread flour
1 tablespoon of linseed
1 tablespoon of sunflower seed
1 tablespoon of poppy seed
1 tablespoon of sesame seed
1 tablespoon of pumpkin seed (I love these and add a little extra)
or whatever seed takes your fancy!
2 teaspoons instant yeast powder (half a 10 gram sachet)

If making in a bread machine add ingredients in the above order. Select the "Basic" setting, 1kg loaf and dark crust.

This is a moist dough that doesn't need kneading and is thus easy to make by hand too. You simply need a large mixing bowl and wooden spoon for all the dry ingredients and a jug for the wet (water & oil). Combine the dry ingredients and then make a hollow in the middle and pour in the wet. Mix well. Make sure that the water is warm (as in a baby-bath-warm) and not hot (as in will-burn-your-fingers-if-inserted-hot) or cold as this will determine whether your bread will rise or not.
Spoon the batter into a greased dumpy loaf tin (it should be about half full) and place into a plastic shopping bag that you tie to create a warm environment for the bread to rise quickly (yes, there are still uses for plastic shopping bags!). Preheat the oven to 200 degrees Celcius. Rising should take about an hour in warm weather (don't let it rise & spill over the edges or stick to the bag). Once risen place in the hot oven (take care not to knock the loaf tin or bang the oven door as this will make the bread lose air & fall flat). Bake for 1 hour. Let the loaf slightly cool before removing from the tin and placing on a wire rack to continue cooling before cutting.

Enjoy!