So, I’ve been sitting in my student room in Telefonplan in Stockholm for 10 days now. I can live here until August. It’s a three-room flat, but the other two rooms are empty because the
So, I’ve been sitting in my student room in Telefonplan in Stockholm for 10 days now. I can live here until August. It’s a three-room flat, but the other two rooms are empty because the nearby art school is Corona-closed, so it’s just me. I love it. The first week I played computer games 24/7, and the last days I’ve been programming. I woke up 1 am in the beginning, then 2:30, then 3, then 3:30 etc. This morning I woke up 5:50, so minute by minute I’m reaching the Swedish routine, and don’t have to be tired as hell during the days. (If you know your planet, you should wonder, since I’m supposed to sleep later when coming from the USA and not earlier, but my body is confused like that.)
The people who used to live here have told me to eat all their food! Unfortunately, much is old, and while I enjoyed the old eggs, and endured the old muesli, I had to throw a lot of it away, like cream from last year etc. But there are plenty of open flour packages, and that makes me a little bit nervous, as we got insects in our flour in Dallas, so I started baking bread!
I got a recipe from my mother, who refuses to post it anywhere, so here it comes:
- 10 dl of flour, two thirds of it wheat, and one third graham flour
- Two teaspoons (1 cl) of salt
- Two tablespoons (3 cl) of honey
- 6 dl of cold water
- A tiny piece of yeast, like the top of a little finger
- Maximum 1 dl of fruits and nuts, if you have something just lying in the kitchen
- Sunflower seeds
Mix the water, salt, honey and yeast. Add the flour and the nuts/fruits. Stir. Put a towel on and let it yeast for 10 hours. Put the oven to 225 Celsius ((225*1.8+32 Fahrenheit) and heat a cast iron pot. Soak its hot sides with butter and put part of the sunflower seeds in the bottom. Add the dough, and put some more sunflower seeds on top. Add the top of the pot, put it in the oven for 30-35 minutes. Remove the top, and keep it in for another 15-20 minutes.
Make a sandwich! And then let the rest of it wait until the day after, as the bread gets better by resting for a day 🙂
Now, the image above is not a perfect example, as I did it the other way around: 35 min without the lid, followed by 15 min with. So it got a bit hard. But delicious! And it’s better than the first bread, in which I had three decilitres of fruits and nuts, not making it bread at all, but muesli.
Anyway, with this recipe, if you’re want a sandwich on Thursday, you have to start on Tuesday. That’s mom planning.
So, yeah, that’s what I’ve been doing these days.