My birthday this year was a bit different than normale. I celebrated with instagrams friends I never meet before in a photography, and lifestyle workshop in the beautiful english countryside
The host for this workshop was the Norwegian girl Marte Marie Forsberg
The retreat found place in a lovely farm called Ashley Wood Farm just outside Tisbury, a 3 hours drive from London
During the days we worked at this beautiful Ashley Wood Farm, but we slept in the most cozy B & B retreat i Shaftesbury. The hotel service was absolutely amazing. They even had a birthday present for me as well as cold sparkling wine ready in the living room for us on my birthday when we came in to get ready for the evening. So very sweet of them!
Recommendation :
The Retreat Bed & Breakfast in Shaftesbury, the town of the famous Golden Hill
We had a wonderful flower workshop on Saturday with the lovely sister from @aemeflowers www.aesme.co.uk/
they brought the most beautiful flowers to the farm so we could make our own flower arrangement.
This is my result
RYE BREAD Recipe from www.mmforsberg.com
Ingredients:
4 tablespoon salted butter, plus more for greasing
350 ml whole milk
2 tablespoon light golden syrup
2-3 teaspoon ground anise
400 g coarse rye flour
200 g all-purpose flour, plus more for rolling
4 teaspoon active dry yeast
2 teaspoons sea salt
Instruction:
In a small saucepan, melt the butter with the milk over medium-low heat, making sure it does not boil or bubble. Remove from the heat, add the syrup, and mix well. Allow the mixture to cool to skin temperature ( about 37 g C) Test a drop on the back of your hand to feel if it´s the right temperature. In a large mixing bowl, combine the anis, rye and all-purpose flours, yeast, and salt, then stir in the warm milk mixture. Knead the dough with your hands in the bowl until the stickiness is gone and it feels firm and tender the touch, 4 to 6 minutes. Lift the dough, sprinkle a bit of flour into the bottom of the bowl, then put the dough back in, covering the bowl with a kitchen towel. Leave to rise in warm draft-free place for 1 to 1 1/2 hours, until doubled in size. Lightly flour a surface, empty the dough onto it, and knead for 2 to 3 minutes, adding more flour if needed.
Preheat the oven to 200 g C
Divide the dough into 4 equal parts, shape each part into a ball before rolling into 20-centimeter disks that are 2 cm thick. cut out a 5 cm circle in the middle of each disk with a small glass. brush the dough disk with cold water. Butter to large baking sheets large enough to hold the dough disks. Place to bread disk on each sheet, about 8 cm apart, and arrange the circle cut-outs alongside them. Use a fork to prick the bread surface generously and let rise for another 30 min. Bake until lightly golden, 10-15 minutes. Enjoy
Portrait of Marthe Marie Forsberg and her beautiful mom !
