Close to a heat stroke


Are we supposed to complain about warm – okay hot – weather? No, but we do it anyway. This last week has been hot, I mean really hot and humid. It was so hot that we had 28C in our bedroom at night and sleeping was a far far away wish. We had trouble walking on the boards of the terrace due to their unbelievable hot temperature. We went back and forth between the living room and the terrace trying to find a spot where we could lounge without breaking out in sweat.

And I was crazy as I walked with a friend downtown and back with a few extra turns (14.5km to be accurate) under a cloudless blue sky with a bright sun trying to melt the pavement. We had 32C and we walked and when we finally made it home, munchkin had been asleep in the stroller for quite some time, was cheery and I could barely move. My legs were killing me, man that was much worse than after a half marathon.

Somebody got tired from the heat and got a ride… makes pushing two munchkins


Munchkin has been checking out the pool conditions on a daily basis and we also had ice cream on a daily basis but even for our ice cream maker it was getting too hot and humid. So, we didn’t try too many new flavors, just: strawberry sour cream, another batch of vanilla, pear caramel and raspberry.

On Saturday we had friends over for dinner and after dinner we sat on the terrace and it wasn’t chilly at all. That is very rare in Norway, usually it’s getting chilly or actually cold the moment the sun vanishes but not last week.

Our days have become shorter too with only about 19hours of day light at the moment. Each day is getting shorter by 5min at the moment.

And something else rare: we have gotten a tan! Just from walking around, we don’t sizzle in the sun like sausages but a lot of Norwegians do so. (So they are surprised why the skin cancer cases have soared.)

In addition to the ice cream I tried two new recipes and both of them were a success. 🙂 Both are breads, I mean European breads not cakes like banana bread. One bread is a fruit bread with a huge amount of seeds, raisins and almonds. If you have trouble pooping, I bet you can after having eaten a couple of slices. It doesn’t just help you with the pooping, instead it’s a nice side affect which is worth to mention since so many Americans have problems with their pooping. The bread is awesome and each bite tastes good. I had it with Nutella and a slice of cheese and M had with jam. Munchkin and Ecky liked it too but I still have to be careful with munchkin and too big chunks, not that he gets one stuck in his tiny throat.

The other bread is a three day adventure with buckwheat. It’s a very sticky and soft dough but it’s so worth it. All your patience is going to be honored with most perfect bread which has a crunchy crust, a soft, moist and airy crumb and tastes good. So here the recipes for both breads.


Jacob’s bread with buckwheat adapted from Øyvind Lofthus (for 1 big or 2 medium sized loafs)

1. Day or 2 days until baking day

  • 85gr (3 oz)*** shredded buckwheat
  • 170ml (2/3 cup) boiling water

Take a small bowl and mix those two ingredients for about 10min. A kitchen machine can take over this. After the mixture has cooled down, cover with cling film and set it aside.

  • 70gr (2 2/3oz) whole buckwheat seeds (without the pods though)
  • 70ml (3 tbsp + 1tsp) warm water (at least 60C)

Take another small bowl and mix those two ingredients too. Wait until it has cooled down, then cover with cling film.

Let both bowls sit outside on the counter.

2. Day or 1 day until baking day

  • 980gr (2lbs 2 2/3oz) all-purpose flour
  • 140gr (4 5/6oz) stone ground wheat flour (if you can’t find stone ground flour, just use for all of your flour all-purpose flour)
  • 700ml (3 cups and 5tsp) water
  • Mix all those ingredients together and let the kitchen machine knead for at least 4 min.
  • Cover with cling film and let the dough rest for 1 hour.
  • Then add the following ingredients:
  • 28gr (1oz) salt
  • 7 gr fresh yeast or 1/6oz active dry yeast
  • 100ml (3/8 cup) water
  • our two buckwheat mixtures
  • Add all those ingredients and knead it with the kitchen machine for at least 10min or until the dough is all smooth and even.
  • Cover the bowl with cling film and set it over night in the refrigerator.

3. day or baking day

  • Take the dough out of the refrigerator and wait until it has reached room temperature. (That takes about an hour.)
  • Preheat the oven to 230C (450F).
  • Knead the dough shortly on a well floured working space. Then form one pretty big loaf or better  split it into two equally big loafs. Bake them either in a well oiled baking pan or on a baking stone.
  • Bake for about 45min or until the core temperature reaches 96C (205F).
  • Let them cool down on a cooling rack.


Enjoy a slice just with a layer of butter (please, real butter no margarine or substitutes)

And the other bread, the fruit bread with seeds and almonds. It’s called heavenly bread


Heavenly bread with fruits, seeds and almonds adapted from Kjersti With

 Soaking over night, one day before baking day

  • 200gr (7.5oz) flax seeds
  • 200gr (7.5oz) sunflower seeds
  • 200gr (7.5oz) sesame seeds
  • water
  • Take a big bowl, mix the seeds and add water until it’s about 1cm above the seeds. Let it soak over night.

 Base dough

  • 450ml (2 cups) water
  • 500gr (18.75oz) all-purpose flour
  • 175gr (6.25oz) coarse rye flour
  • 60gr fresh yeast or 1oz active dry yeast
  • 15gr (1/2oz) salt

 Seed mixture

  • 150gr (5oz) sesame seeds
  • 150gr (5oz) flax seeds
  • 375gr (13oz) raisins
  • 250gr (9oz) dried apricots
  • 100ml (3/8 cup) syrup
  • 225gr (8oz) almonds
  • Take a big bowl and mix all ingredients of the base dough, except the salt. Let the kitchen machine knead for about 10min.
  • Add the salt and continue with the kneading for another 5min.
  • Then add first the seeds (drain the remaining water which isn’t soaked up) which had been soaking over night, before adding the seed mixture with the fruits and almonds. Knead the dough for another 10min.
  • Grease 3 loaf pans and pour the dough evenly among into the pans. The dough is more like a batter, sticky and can’t be formed. Let them sit for 1 hour.
  • Preheat the oven to 225C (440F) and bake them with little steam in the beginning for 45-60min or until the core temperature has reached 96C (205F).
  • Let them cool down for 10min before you take them out of the pans, then let them cool down completely.

**** I’ve converted all the grams and ml into ounces and cups/tbsp/tsp, but those units aren’t as accurate as the metric ones.****

That’s all from here so far. Have a good week! 🙂

Oh by the way, did I mention that Germany won the World Cup. 🙂



4 thoughts on “Close to a heat stroke

  1. Hello, would love to try July 14th bread recipes , do you have the U.S.A. measurements? Cool here in Wisconsin, only 58 degrees/rain. Sounds like everything is going well for you, say hello to Miles, Theo and Ecky. Hope the weather starts to cool a little for you. Have a good day.😊

    • Hi Peggy,

      I just added the conversions. I’m going to add a link to a nice web page with a table of conversions to my conversion page
      Since cups, ounces etc are pretty inaccurate, I would recommend to get a nice small scale. If you should have trouble to find one, just let us know and we’ll bring one when we are the next time in Wisconsin (October).
      If you should encounter any problems with the recipes, just let us know.
      Have a good day! 🙂

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