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Joined 1 year ago
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Cake day: June 18th, 2023

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  • Yeah, that’s much different than the brown bread my family calls Irish soda bread. Here’s the recipe:

    • ½ lb./225g whole wheat flour (1-3/4 c.)
    • 3 oz./75g unbleached white flour (2/3 c.)
    • 1½ oz./40g porridge oatlets (3 heaping Tbsp.)     (steel cut oatmeal or John McCann–in a tin)
    • 1½ oz./40g  wheat bran (1 c.)
    • 1½ oz./40g wheat germ (1/2 c.)
    • ½ tsp. baking soda
    • ½ tsp. salt
    • 1 pint/600 ml buttermilk (2-1/8 to 2-1/3 c.)
    1. Preheat a cool oven, 300ºF/150ºC/Gas mark 2.
    2. Grease and flour a 2 lb./900g loaf tin (I use an 8-1/2 x 4-1/2 x 2-5/8 inch bread pan).
    3. Mix all the dry ingredients together thoroughly.  Then, add them to the buttermilk and mix quickly to make a wet dough (I have found it better to use only 500 ml or 2-1/8 c. buttermilk).  Turn into loaf pan and bake in the preheated oven on the very bottom shelf for 2 to 2-1/4 hrs.  When cooked, the bread will shrink from the pan slightly and sound hollow when rapped on the bottom with the knuckles.








  • I came to this thread expecting to see this, and even with that expectation it makes me sad to see; to me the books are unarguably superior, to a large degree because Tolkien is such an excellent writer. I’d encourage anyone who’s bounced off the books a time or two to go back to them and try reading them aloud, even quietly to yourself: even though it’s prose, the text has meter and flow almost as strong as poetry. It’s undeniably a slow read, but it’s just such a beautiful one that the films, fun as they are, don’t hold up.

    Plus, Jackson’s Two Towers is garbage.