The Lenton Loaf, or Fasting Bread

I’m so sorry. Lent is almost over and I am just getting around to posting this recipe. It is a new favorite bread, hearty and wholesome enough to eat, especially if you are fasting and not eating much during Lent. This and water would keep you going quite well.

With a side of yogurt with fruit.

And maybe some sausage, cinnamon rolls, scrambled eggs…wait, oh Lent.

Water.

The fun part of this recipe is the symbolism each ingredient has. I did not invent this of course. I found it on a site that got it from a site that got it….

No idea where it started but kudos to whoever thought this up.

This recipe makes 3 beautiful loaves.
This recipe makes 3 beautiful loaves. (I see peanut butter cookies photo bombing the bread shot).

Here is the symbolism part:

Stone Ground Wheat and Oats: Symbol of the pain of being crushed by the wheels of God’s Justice – which “grind slowly but exceedingly fine.”(Okay, a little heavy there). “Unless a grain of wheat falls to the ground and dies, it remains alone. But if it dies, it brings forth much fruit.” Jn 12: 24
White Flour – a reminder of the manna given by God to the Hebrews during their forty years in the desert as Moses led them to the promised land. Manna foreshadowed the Holy Eucharist, also the called “Bread from Heaven”. Exodus 16:35 Jn 6:41
Yeast – unifying many parts into one; a symbol of the kingdom of heaven and of the Church. Mt 13:33
Salt – Christ said to his Apostles: “You are the salt of the earth.” Mt 5:13
Water – Giving life to all things; a symbol of baptism; cleansing. Lenten penances aid the washing away our sins. “He who drinks of the water that I will give him shall never thirst.” Jn 4: 14
Olive Oil – Acclaimed throughout history as a source of strength, olive oil was used by the athletes of ancient Greece to prepare for them for the contests. Mixed with wine it was found useful in healing the wounds of those injured on the battlefields of medieval Europe. Olive oil is used by the Church in the Holy Oils applied in sacramental anointing.
Pure Maple Syrup – Collected in pure form flowing from a tree; symbolic of the cross and of the sweetness of the Blood of Christ which flowed freely from the tree of his cross, the tree of life; shed so that “sins may be forgiven.” A symbol of God’s love by making this sweet nutrient a gift to be discovered.
Holy Water – A sacramental used in blessings and bringing new life in Baptism. Holy water carries a blessing just by its use and when introduced with the sign of the cross how could this not be a must an key ingredient of fasting bread for lent?
Walnuts and Pecans and Cherries – These pleasant gifts found in abundance from prolific trees are reminders of Christ’s command to go forth and “produce good fruit;” They are reminders of our own call to perform works of charity, prayer, fasting and almsgiving; the fruit of good works to be undertaken during Lent. Jn 15:16
Raisins – Made from pure grapes, raisins are the fruit of the vine; a reminder of the miracle of water changed into wine at the wedding feast in Cana; of the wine changed into the Blood of Christ at the Last Supper and at the Consecration during Mass. These serve as reminders of that mystery where wine is described as the “fruit of the vine and work of human hands, it will become our Spiritual Drink.”

 

Now here is the recipe. While it calls for golden raisins, which I used the first time, then ran out of. I also have used cherries, raisins and a mix of them.

Ingredients:
3 1/2 cups Stone Ground Wheat
2 1/2 cups All purpose flour
1 1/2 tsp. Salt
1 Tbsp. Sugar
3 Tbsp. Active dry yeast (two packages)
2 cups Luke warm water
1/2 cup 100% pure maple syrup
1/2 cup Virgin Olive oil
1 tsp. Holy water (How could you not add this for a fasting bread?)
1 cup Oats – soaked in 1/2 cup hot water for 2 minutes
1 cup Pecan pieces – broken and skillet toasted 2 min (or Walnuts)
1 cup Dried Montmorency cherries or Golden raisins soaked 5 min in 1/4 cup hot water
Directions:
1. Combine first three dry ingredients in a large mixing bowl. Mix well with a whisk.
2. Clear a small area in the center of the dry blend.
3. Add sugar, dry yeast, and the 2 cups of warm water. Let stand for 3 minutes until yeast proofs and forms bubbles. Combine with flour mixture and liquid. This will be thick but more liquid comes later.
4. Add maple syrup, olive oil and holy water. Stir mixture until well blended.
5. Add walnuts and raisins with their liquid.
6. Add soaked oats to the flour mixture.
7. Blend everything together in one bowl.
8. Turn out onto a floured board and knead by hand for 10-12 minutes adding more flour as needed to make a moderately stiff dough that is smooth and elastic. Knead the dough by flattening somewhat and fold-in from the outside towards the center. Press down hard on the center. Rotate the bowl and repeat the process until smooth and elastic and forma “ball”
9. Return the “ball” to the mixing bowl, drizzle with olive oil, cover and let rise 1 hour.
10. Remove to a floured board and knead several more times as above. Cut into three equal pieces.
11. Place each piece into a loaf pan coated on all sides with olive oil. Drizzle loaf again with olive oil, cover and let rise for another hour. Olive oil produces a tasty crust.
12. Slash loaf tops and bake in the middle of a preheated 375 degree oven for 40 minutes or until brown on top and bottom. Loaf should sound hollow when tapped.
13. Remove bread from pans and cool on a rack.

I hope you enjoy this bread all year. Enjoy the spring as it emerges from the cold soil. Enjoy the warm sun. Enjoy planting the little tomato plants and scallion seeds. Enjoy watching fruit as it grows and ripens on the tree. And come on by for tea and scones.

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