I made this little key ring as a birthday present for a friend. The pattern came from a book call “100 Kleine Häkelfiguren” (100 little crochet figures). It is quite a small amigurumi which makes this little guy even cuter.
These flower bookmarks are based on a free pattern I found on Freepatterns.com. It was designed by Debra Woodard. I love the pattern as it’s so delicate and flowery. I only had to adjust the size of the bookmark a little as the original pattern was too big for my purpose. Adjusting the size is easily done though by adding or subtracting stiches or rows and fixing as many flowers as prettily fit. These two books marks made great little presents!
A little while ago I read one of those articles about things you should stop buying and start making yourself. One of the things listed was bread. This tempted me to read the ingredients list of the bread my family usually ate and I was surprised and a little upset to find how many unnecessary and undesirable ingredients it contained. Therefore I decided to go along with the advice and stared making my own bread. As my days as a mum are super busy already I needed to find an easy recipe that was quick to prepare and as I wanted the bread to be as healthy as possible I wanted it to use wholemeal flour. I found a nice looking recipe on the BBC good food site. I quite liked the result in principle but was not entirely satisfied, so that I adjusted a few aspects of it and here is my version of an easy and quick wholemeal bread. If you are new to baking bread have a quick look at my tips sections at the bottom of the recipe, so you can learn from my mistakes. Ingredients
- 500g wholewheat flour
- 70g mixed seed (or seeds of choice)
- 7g fast-action dried yeast
- 7g (1 tsp) salt
- 300ml warm water
- 30ml (2 tbsp) extra-virgin olive oil, plus some extra to oil the baking mould
- 15ml (1 tbsp) clear organic honey
- Large mixing bowl
- Measuring cup
- Food scales
- Cutting board or other clean surface for kneading
- Metal bread mould
- Clean dish cloth
- Mix the flour, seeds, yeast, and salt in a large bowl.
- Mix the water, olive oil and honey in a separate measuring jug
- Stir the liquids into the dry mixture until you have a soft dough
- Knead the dough for approximately 5 minutes
- Oil baking mould and make sure the insides of the mould are oiled up to the top as dough will rise
- Spread the dough evenly in the mould
- If you like sprinkle some seeds on top and slightly press down to decorate the bread
- Cover with a clean, wet dish cloth
- Let rise for at least 2 to 3 hours
- After a minimum of 2 hours preheat the oven to 200°C/fan 180°C/gas 6
- Make several cuts across the top of the bread with a very sharp knife
- Bake for 30 minutes
- When done take the bread out of the mould and leave on the cooling rack or similar until cooled down
- Use a metal baking mould! When I first started making bread I bought a silicone mould thinking that it would make it easier to get the bread out. I then found that the intense rising of the bread completely deformed the soft silicone resulting in very odd looking, collapsing loafs. When I changed to the metal mould I realised that, if well oiled, the bread doesn’t stick in the slightest. It just slides out when the mould it turned upside down.
- Don’t shorten the rising time of the bread! I find that less than 2 hours will result in the bread being too solid and not fluffy enough. If you want to leave it longer that is fine. I have previously let the bread rise over night with very nice results.
- Leave the loaf on a cooling rack until cooled down! If you leave it in the mould or pack it away too soon chances are it will go soggy and lose its nice crunchy crust.