Slow life in a 500-year-old country house | rainy summer days & creating my sewing studio

slow rainy summer days in our 500-year-old country house ?
silent vlog, morning routines, creating my sewing studio, picking wild apples and dewberries, making dewberry jam, baking a water challah, gardening in the rain and baking a vegan apple cake ?
0:00 preview
0:38 picking wild apples
2:28 morning coffee
3:56 cleaning apples
5:27 dewberry jam
6:29 making water challah
16:02 cozy evening
17:43 rainy gardening
20:57 breakfast
22:08 rainy sewing studio
25:35 rainy eve making apple cake
? water challah recipe
600g (5 cups) white spelt flour
315–330g (1⅓–1⅜ cups) water
100g (7 tbsp) olive oil or deodorized coconut oil
2 tsp salt
7g (2¼ tsp) instant yeast or 20g (0.7 oz) fresh yeast
60g (3 tbsp) maple syrup
Mix the salt and instant yeast with the flour and then add all of the wet ingredients. Knead the dough well for about 15 min. Prove for 2-3 hrs until doubled in size. Shape the braid and prove for another 35-40 min. Bake in a preheated over at 180C (356F) for about 30-45 min, until it's golden. You can glaze this braid with a mix of deodorized coconut oil and maple syrup - brush it once before baking and once again after it's baked and still hot!
? apple cake recipe
Dry ingredients:
180g (1½ cups) white spelt flour + 70g (½ cup) wholemeal khorasan flour
16g (1 tbsp + 1 tsp) baking powder
Wet ingredients:
115g (⅔ cup) agave syrup
340g (1⅖ cups) soy milk, room temperature
120g (½ cup + 1 tbsp) deodorized coconut oil, room temperature (melted)
2 vanilla pods
2g (⅓ tsp) salt
Apples:
500-600g tart summer apples (like Discovery, White Transparent)
Mix the dry ingredients with the wet ingredients and the apples.
Bake at 180C (356F) about 40 min or until it’s browned and a toothpick inserted into the cake comes out clean.
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Category : Pishiriq va shirinliklar retseptlari

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