Food for the soul

We all need food for our soul, something that speaks to us, sustains us, pulls us through, inspires us, comforts us. There are many things that can be. It is different for everyone. What feeds your soul? Make a list and let it inspire you to do things that feed your soul everyday.

Here is a delicious homemade whole wheat bread recipe my husband and I make. Cooking or baking can feed your soul. Put love into your food when you are preparing and cooking your food and it can actually feed your sensuality. Sensuality is not just sexual.
( picture of a loaf of bread we baked)

ENJOY SOME HOMEMADE FOOD FOR THE SOUL

100% Whole Grain Wheat Bread

Prep Time: 20 minutesCook Time: 36 minutesReady In: 3 hoursYields: 2 Loaves
If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won’t stand up you need more flour. The total amount of flour is usually about 6 1/2 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneeding is bye bye.

INGREDIENTS:
2 1/2 Cups of hot water1/4 Cup of Oil, Olive is fine1/4 Cup of honey2 Tbs Molasses1 Tbs Salt, Sea Salt is good6 1/2 cups of 100% Whole Grain Wheat Flour2 1/2 Tbs of Dry Active

YeastDIRECTIONS:

1. Place the first five ingredients in the bowl and mix.

2. Add: 2 Cups 100% Whole Grain Wheat Flour. Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.

3. Add: 4 Cups of 100% Whole Grain Wheat Flour.

4. Mix until the consistency is some what even. Then continue to slowly add flour 1/4 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don’t over mix or the bread will be tough.

5. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn’t need to double when using a heavy mixer.

6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.

7. Mix again just enough to knock it down at least close to the original size.

8. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in theflour and shape it in your hands to make a nice ball getting enough flour on it so it isn’t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it’s self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)

9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don’t wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick.
Enjoy.

© Copyright 2007 Patricia Sanders. All rights reserved.