We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Tuesday, 5 February 2013
Our daily bread
Just finished making the bread for the week. Four loaves and 5 rolls, made using equal quantities of rye and plain flour and glazed with egg. We now have room in the freezer for them as I discovered today some frozen fruit and rhubarb from some time ago. It's thawing in the kitchen and will be used for jam making later this week.