Wristlets with an Edge and Rye Bread

These edgy wristlets are designed by Inna Voltchkova who was born in the Ukraine and is a graduate of the Kiev Institute of Fashion Design and Technology.

I'm ridiculously happy with these wristlets.  They are very simple, but elegant and fun too.  I particularly love the modern look to the design despite wristlets being an accessory reminiscent of the 1800s and the Victorian era.

But leave it to a sister to ask what some might consider an awkward question.  Whilst showing them to  my practically minded sister during a recent visit she said "they are very pretty.... but when will you wear them?" 

Why, I'll wear them.... hum.... yes, I see.....hum...... I know!  I'll wear them to a musical recital!  Kidding aside, I don't see why I can't wear these just about anywhere.  I've shown them here in a dressy way, but I think they could be worn casually too.  On a cold morning I can see them with jeans and a sweater... no?  It's all about attitude.  I live in SoCal after all.

Particulars: Inna Voltchkova's Knitted Wrist Warmers; Piecework Magazine (July/August 2009); US1 double pointed needles; 1 skein Schulana Mosco Yarn color No. 11 (67% viscose, 20% mohair, 13% nylon). This is a very easy and fun pattern to knit.  I made no modifications to the pattern except to substitute the yarn.

Rustic Rye Bread

In honor of the great knitters and knitting traditions that hail from Eastern Europe, including Orenburg lace, I'm going to share a recipe for a rye bread that is typical fare for Eastern Europe and a favorite recipe of mine.

Light Rye Loaf  ~ recipe adapted from The Baking Book by Linda Collister.  I love this baking booking and have made many of the recipes over and over again. 

Ingredients:
3 3/4 cups unbleached white BREAD flour (not all purpose flour) (450g)
2 cups rye flour (230g)
1 tablespoon caraway seeds (plus extra for sprinkling on top of loaf)
1 tablespoon salt (kosher or sea salt) plus extra for sprinkling on top of loaf (5g)
1 package active dry yeast (7g / 1/4 oz) or .06 oz cake fresh yeast
2 cups warm water (used to proof yeast)
1/2 teaspoon molasses to feed yeast
1 egg white mixed with 1 teaspoon water to make an egg wash
Small amount of olive oil used to grease bread rising bowl
Small amount of corn meal to prevent loaf from sticking to baking sheet

Steps:

1.  Add water to mixing bowl along with package of active dry yeast and molasses.  Allow to proof for 10 minutes.   Yeast should be bubbling.
2.  Add flour to water as follows:  using a dough hook and your mixer set on low speed add the flour 1 cup at a time waiting until the flour is incorporated before adding the next cup.  Begin with the rye flour and after the second cup of rye add the salt and caraway seeds when adding the 1st cup of bread flour.  When the mixture comes together as a dough turn out onto a bread board and finish adding the remaining flour and kneading process by hand (this is roughly the last cup of flour for me).  When the dough is ready it should be soft but not sticky.  The recipe book says the hand kneading process takes 10 minutes but I only hand knead for a couple of minutes as I use the dough hook for most of the kneading process.
3.  Place dough into rising bowl with small amount of olive oil and turn dough to cover surface with olive oil.  Place a warm damp cloth over bowl and place bowl in warm spot to rise for about 2 hours (until double in bulk).
4.  Turn dough out onto bread board and punch down to remove air pockets.  Turn to form an oval loaf.  Place loaf on baking sheet covered with cornmeal (to prevent sticking) and sprinkle top of loaf with small amount of bread flour to prevent cloth from sticking.  Cover with damp cloth and set in a warm spot for final rise (roughly 1 hour).
5.  Approximately 1/2 hour before final rise is complete preheat the oven to 425 degrees.  When loaf is risen, uncover the loaf and slash top several times with sharp knife (I use a bread lame) and then brush loaf with egg wash and sprinkle with salt and caraway seeds.  Bake for 15-20 minutes or until golden and then reduce the oven temperature to 375 degrees and bake a further 20 minutes or until the loaf sounds hollow when tapped on the base.  Cool on a wire rack.  When completely cool slice.  This bread freezes very well.

Rye bread is a strange bread as it's best toasted, even when fresh from the oven.   I absolutely love this bread  in the morning with a good Seville orange marmalade and pot of plain yorkshire gold black tea.  It is also wonderful with savory meats and cheeses and makes a fantastic hamburger bun.  Just don't forget to toast it first!

Until next time be well, love well, and remember that it's time to start thinking about your Fall knits.  We will be away over the 4th of July holiday and hope you will  have a wonderful celebration!