Emilia Bakes

Photographed By Emilia Wiberg

These are photos that Emilia sent me last year, of some yummy bread she'd baked over the weekend. She also provided me with the recipe, which I'll post further below.

I think that cooking and baking is so much more fun when you have cute tools to work with. I mean, look at that pink and green brush, isn't it adorable?

Also, the ladies over at Meloa (see previous post), run their own BLOG where you can find more recipes, outfit inspirations and diaries of their interesting lives. And I hear that somebody is expecting a baby soon...Who can that be?

Ingredients:
50 grams yeast
0.5 L yogurt
0.5 tsp salt
2 carrots
5 dl whole grain flour
6 dl of white flour

Glazing:
yogurt
pumpkin seeds

Cooking:
1. Crumble the yeast into a bowl, then pour in the refrigerator-cold yogurt, and the salt. Stir until the yeast dissolves. Peel and finely grate the carrots. Mix together, then pour in the flour and work into a smooth dough. Allow to rise for 60 minutes under a cloth.

2. Turn oven on to 225 degrees. Remove the dough and divide into six pieces. Shape into round loaves and place them two by two, side by side on an oven tray. Cut an X in the middle of each loaf, brush with yoghurt and add the pumpkin seeds. Allow to rise for another 30 minutes under a cloth. Then bake in oven at 225 degrees for 15 minutes.

TIPS! Add a little more salt than suggested by the recipe.

Oh, and here's a measurement converter. Also, as a rule of thumb, Celsius is roughly half the Fahrenheit temperature.

You didn't think I'd forget you, did you? You little non- the metric-system person you♥