Flowerpot Bread

As I glanced out of the window on the upstairs landing I saw a hawk descend upon a small group of sparrows.  The small birds scattered into the hedges and the hawk swooped down and missed its target.  It settled on the shed roof for a while, then flew off.  A quick snap revealed this to be a goshawk (white flash over eyes and stripes on the tail, almost chestnut in colour, bigger than a sparrowhawk).  Whilst this bird is common in Europe, it is a rarity in the UK - quite a treat to see.

Yesterday I purchased a couple of plantpots for baking bread in.  Oiled the insides and baked them dry for half an hour to season them for baking - repeated a second time.  Cooled them, then placed a disc of greaseproof paper in the base to seal the drainage hole - greased and floured the inside.
My bread was a spelt flour and strong white mix, one loaf with black olives and rosemary and one with tomato puree and basil.

The bread needs to be baked longer than normal, until a good crust has formed on top.  Leave to cool before turning out the loaf.

The pots need a little more baking with oil inside to finish of the seasoning as the loaves did stick a little on the edges, but the taste was excellent.

What could be nicer that a garden vegetable risotto, a glass of home made blackcurrant cordial and a lump of black olive and rosemary plantpot bread.  Good living works for me.