I must be getting back to normal; it’s taken almost two weeks following our marathon trip of approaching 5,000 miles over 45 days. First, yesterday, I made the first ‘full English’ breakfast since our return; today I’m baking bread for the first time (couldn’t bear any more from the shop, even ‘good’ bakeries) and I’m making ‘leftovers’ soup – from the carcass of a roast chicken with some mushrooms. That’s what I call ‘back to normal’.

The two loaves baked today, one still in the tin, the other out

Just out of the oven

It was only laziness that delayed breadmaking till now and I’m sure I’d offend that tv celebrity baker, Holiday Inn or something. I’ve long settled on my own recipe and let a breadmaker do the hard work, do the second rising in the warming oven, so all I do is a very brief knead, divide into two tins and, after doubled in size, put the two loaves in the oven to bake. If I lived in Germany I’d probably be even lazier – I’d buy my bread from the bakery. I prefer the firmer consistency to the airy ‘foam’ we get here.

My recipe, two tin loaves from: 500g wholemeal strong flour; 170g of wholemeal spelt flour, 430ml water; 10g butter; 2.1/2 teaspoons salt; 2.1/2 teaspoons sugar; packet of dried yeast. Sometimes I add sunflower or pumpkin seeds. Today I just brushed the tops with milk and scattered poppy seeds on.

Dinner tonight will be as lazy: beef stew made some time ago, from the freezer, with dumplings. I know, it’s not yet winter but I love stew and dumplings and it’s quite chilly today.

Although I kept a daily journal of the trip on Facebook (Dusty2Romania) I do intend to do at least one post here, about in particular the campsites on which we stayed, from the horrors of Budapest to the excellence of some in Austria and Holland. Soon.

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