sunset, sunrise

The sunrise/sunset in Jyvaskyla at 1am on the longest day of the year.


The sun does dip below the horizon, but not far enough to make it dark. We have twilight for an hour or two, then the bright light returns!

Jill and Kalee's new favorite bread

Kalee has had a whole series of strange little health problems for the last 9 months or so. We decided to make some dietary changes to see if that helped. So far it is. We have cut out refined grains, sugar, yeast and anything aged/moldy/fermented. This is a real challenge for a family with such a fabulous and prolific bread baker as Charles. This soda bread is one of the breads we have discovered. It is dense and chewy and really yummy. Kalee likes it best with some cream cheese and olives.

Whole Grain Irish Soda Bread

1 2/3 cup (400ml) whole wheat flour
2 cups (500ml) other whole grain flours (we like to combine spelt, barley and rye)
1 tablespoon sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup (300ml) rolled oats
1/2 cup (100ml) natural bran
2 cups (500ml) yogurt
1/4 cup (50ml) milk
==================
1 tablespoon butter to brush on top of baked loaf

• Preheat oven to 375F (190C).
• Combine dry ingredients in large bowl. Stir together.
• Add yogurt and milk. Stir until a soft dough forms.
• Turn dough onto lightly floured surface and kneed 5-6 times until smooth.
• Shape into ball. Pat to 8" round. Place on parchment paper or greased baking sheet. With sharp knife, cut large deep cross on top.
• Bake 50-60 min, until golden and loaf sounds hollow when tapped on base.
• Brush with melted butter.
  
• Wrap in clean, dry towel to cool. DO NOT CUT until nearly cool. While it is hot the center of the loaf is still cooking.
  

Note: I usually make a half recipe or form it into two small loaves. I think it cooks better that way. For a 1/2 loaf, cook about 35 minutes.