Yesterday was Saturday, the first day of our week of living on wartime rations. Given that the children are meant to be having around 7 slices of bread a day, we had toast for breakfast, from day old bread, with a little butter and plum jam that I made last Summer. The children had one glass of milk each and hubby and I had a coffee with a spoon of cream.
We ate sandwiches
with homemade bean paste and grated carrot for lunch with a glass or two of water each, followed by a small locally grown mango each.
I usually bake a loaf of bread every second day – grain and wholemeal – so the kids are used to it for their school lunches. It won’t be a shock like it was to millions of white bread eating Britons when the mainly wholemeal National Loaf, was introduced. Bakers were banned from making any other type of bread except the national loaf, made with national flour, and many people hated it. But being high in vitamin B, wholemeal flour was nessessary for people eating smaller amounts of meat and eggs.
Recipe: The National Loaf (makes 2 loaves)
- 1 ½ lb national flour (wholemeal with 15% white or potato flour)
- 1 ½ tbsp salt (this is a LOT but it helped to preserve it)
- 1 ½ tbsp dried yeast
- 1 dsp honey or treacle
- 450 ml tepid water With 1/2 vitamin c tablet dissolved
1) Mix together all the ingredients and knead for about 10 minutes until you have a soft dough. Place the dough in an oiled bowl, cover with a tea towel and leave until dough has doubled in size (around 2 hours).
2) Knock back the dough, give a short knead then cut into two equal pieces. Place in 1.5 litre loaf tins, allow to rise for a further 2 hours.
2) pre-heat oven to 200°c then bake loaves for 30 min. To test the loaves turn them out of their tins and give the base a tap. if it sounds hollow they are ready. Allow to cool on a wire rack.
(I often use the juice of half an orange in my mix instead of the vitamin C tablet, it helps the bread to rise and means less kneading, and provides the sweetness for the yeast instead of the honey. My mix is usually two cups wholemeal, one cup grains, 1/2 cup rye and 1/2 cup white and just a pich of salt which makes 1 loaf. I find a tablespoon of oils helps the bread keep and makes it softer. Sometimes I leave out the grains and do a different shape, like ciabatta, or rolls, just to mix it up a bit!)
We had an exciting afternoon tea – left over bread with jam, no butter, for the kids, who also had milk in their tea, and just black tea for us grownups. I have just been rewatching the first episode of ‘the 1940s house’ and have been inspired watching the ladies go without so the kids can have more! I am pretty sure my son sneaked a mandarin as well.
Dinner was a stew – kangaroo. We don’t have rabbits here in Queensland, but kangaroos are plentiful, and although it has only recently hit our supermarket shelves, country people have been eating ‘roo’ for decades. My stew recipie is based on the brown stew guidelines below, from my new goto book (which you can find as an ebook on Amazon).
I used 500gm kangaroo for the meat and added one clove of garlic and some dried oregano for flavour. The tomatoes were a gift from a neighbour and the veggies were scrubbed instead of peeled for less waste and more vitamins.
Being Saturday I did have one cocktail, but the rest of the night was water. We had a square of dark chocolate each and an after dinner coffee for the grownups.
Not a bad first day, and I also op shopped, gardened, put up a new fence for the ducks and did laundry. And finally found my elusive tape measure and measured vintage tablecloths for the Etsy store. Yeh me!