The Sounds of Spring, Rainy Day Art And Malted Guinness Bread With Walnuts

Easter weekend was moody with lots of fog and rain except for a few lovely hours of sunshine on monday. The rain heralded the arrival of spring, of course. Temperatures were particularly mild this week and the ice in the bay and on the river is melting very quickly. For the first time this week, you could see the migratory birds arriving over the bay. So, on Easter Monday, when I headed out to slip and slide in the slush along the hiking trails, the sound of birdsong and the thundering river were vying to fill the sky around me with the most beautiful sounds. And, peeping through the slush, were the first few green shoots from some bulbs. There really is no bad or ugly season in Finland.

I also took an historic picture yesterday. Well, I would like to think so. It was mentioned on the English news bulletin that a stork had been spotted in southern Finland although it is very early in the season for them to be arriving already. When I checked the pictures I took around the bay and at the bird santuary, what did I see…. a stork. I had been concentrating on other things and never even noticed. I was rather pleased.

I love catching up on art blogs and art exhibitions on rainy days. Currently on show at the Amos Anderson Art Museum in Helsinki, is a wonderful exhibition of Escher’s art, called Impossible Worlds. I do own quite a few books on his art, but nothing is quite as good as seeing the real thing. And some favourite blogs are Finnish artist Maarah who will email her rainy day sketches to you if you subscribe. Another favourite is a young British graphic artist, Albert Eyre  who does commissions. Check out some the modern and dynamic art on his site. Other sites I regularly visit is Gurney Journey  and my favourite graffiti site  
Art Crimes.The Writing on The Wall. I am always on the lookout for interesting graffiti and discovered this scene on a construction site at the beginning of winter. I thought it was an interesting combination of textures and colour.
 

Easter is a busy time in the kitchen. I was baking hot cross buns, shortbread and an interesting malt bread that is made with Guinness and includes walnuts and raisins. It tastes wonderful with a big hunk of strong, aged cheddar or a hard cheese such as a mimolette  Living in Finland, you just have to search and settle for some cheddar. Not many interesting cheeses are available here.

Malt And Guinness Bread With Walnuts and Raisins

1 ½ Cups Malt – I used the really dark malt that is used to make the dark rye bread here in Finland but you can use a Graham or Malthouse flour instead.

2 Cups Plain Flour, I actually replaced one cup with bread making flour, and it makes a very firm dough.

2 teaspoons Sea Salt

1 Sachet Dry Yeast, about 10g

350 ml Guinness - adjust according to the flours your are using

50 ml Lukewarm Water

½ Cup Walnuts, chopped

½ Cup Raisins

- Dissolve the yeast in 50ml of the water and let it sit till frothy.

- Mix the flour and salt.

- Make a well in the flour and add the yeast mixture and the Guinness.

- The dough will be quite sticky and moist.

- Knead the dough for 5 minutes till smooth and elastic.

- Place in an oiled bowl and let it rise for 1 ½ hours or, till doubled in size.

- Deflate the dough and press into a circle shape.

- Sprinkle with the walnuts and raisins.

- Bring the dough into the centre from the edges to cover the nuts and raisins.

- Turn over and form into a round loaf.

- Put it seam side down on a lined baking sheet and let it rise again till double in size. It will take about 30 minutes.

- Preheat the oven to 220 C.

- Slash the top of the loaf a few times and brush with an egg wash.

- Place the bread in the oven and bake for 10 minutes.

- Turn the oven down to 180 C and continue baking for another 20 to 30 minutes on the fan.

- Cover with foil if the top gets too brown.

- The loaf is ready when the base sounds hollow when tapped

- Turn off the oven and leave it in the oven with the door slightly open for another 5 minutes before you take it out.

- Let it cool for 15 minutes while you get the salty butter and cheese ready and pour some red wine.

I will be spending the next two weeks back in Australia in Sydney and Perth. After a long winter I am looking forward to two weeks of sublime autumn weather, sunshine and blue ocean, before returning to the northern spring.