breaking bread

Believe it or not, another Thanksgiving Day is upon us! This year it seemed to come much earlier than I had expected, and I find myself a bit behind in my preparations. Luckily it's just Andy and me celebrating together this year, so there is no pressure to serve a huge feast at any particular time.  Instead I will be doing some recipe testing and more food photography, as Thanksgiving tends to be a day centered around the kitchen. We will of course eat a lovely meal together, which is something I am truly thankful for. Knowing that there are so many people in this world who are without food makes me appreciate what we have and want to celebrate the beauty of the bounty that has been provided.  

Thanksgiving is a time when we break bread together and try to reflect on the blessings in our lives. Thus I am offering up my latest and most favorite bread creation - a nutrient-dense yeast bread with a touch of earthy sweetness. This loaf is also a reminder that it does not have to be a special holiday for us to find time to break bread and give thanks.

I'd like to leave you with some reflections on Thanksgiving by Ed Gibbons: 

 

"Thanksgiving Day is more than a day of fond memories, parades, football, and special dinners. It is also a day of thanks. On Thanksgiving Day we are reminded of the bounty of treasures that is a part of our lives. We spend a few moments before the Thanksgiving dinner to give thanks for the richness of our lives and for our wonderful family and friends. For too many people, however, the meaning of Thanksgiving ends with spending a few moments giving of giving thanks at the dinner table.

 

The true meaning of Thanksgiving, however, should not end after a prayer or a few seconds of meditation devoted to thanks.  The Holiday of Thanksgiving has broader significance.  Thanksgiving is also a call to action. It is important for us to remember that the word thanksgiving is composed of two words: thanks and giving.  Through the Holiday of Thanksgiving we are reminded to give thanks and to share and give. The Holiday reminds us to share our economic and material wealth, and to share also our time and talents with other people who could use our help.  In terms of thought and deed, the Holiday of Thanksgiving gives us an enriched perspective on the abundance in our lives. 

 

This Thanksgiving Day take a moment and reflect on what actions you can take in the next year to fully express the meaning of Thanksgiving. Can you think of a way to free-up one hour each week so that you can give that time to someone in need? What would you do during that time? By giving of your time and talent you are acknowledging that there is abundance in your life."

 

 

bread ingredients

2 1/4 teaspoons dry active yeast

2 tablespoons blackstrap molasses, maple syrup or honey

1 1/4 cup plant-based milk warmed

1 cup water 

2 tablespoons ground chia seeds or flax seeds

3 tablespoons olive oil or other liquid oil of choice (Note - if using teff flour, add one additional tablespoon of oil)

1 tablespoon apple cider vinegar or lemon juice

1 cup oat flour

1 cup brown teff or millet flour

1/2 cup buckwheat flour

1/4 cup whole psyllium husks 

2 tablespoons arrowroot powder or tapioca starch

2 tablespoons coconut palm sugar or other sugar of choice

1 teaspoon fine sea salt

1 teaspoon baking soda

 

 

In a medium bowl combine the warmed milk with the yeast and molasses. Allow to proof until frothy, approximately 5 minutes. Add the water, oil, vinegar and chia seeds to a small bowl and whisk until well-combined. Set aside to thicken. In a large bowl whisk together the dry ingredients, then pour the wet ingredients into the dry and stir with a wooden spoon until well combined and it starts to thicken up a bit. Spoon the batter-like dough into a 8 1/2" x 4 1/2" loaf pan - I used an 11 1/4" by 4 1/2" pan, which also works well for this bread. Using the back of a spoon smooth out the batter to ensure there are no gaps along the sides.

Allow to rise approximately 15 to 20 minutes in a warm, non-drafty area of your kitchen. Preheat the oven to 350°F while the bread is rising.  Note - because there is no gluten in this bread, letting it rise much longer than 20 minutes results in a collapsed top loaf, as it does not have the stretchy proteins found in gluten to hold its shape.

Place the loaf pan on the middle rack in the oven and bake for 55 to 60 minutes, until firm to the touch and it turns a golden brown on top.

 

 

Allow to cool in the pan briefly, then take a knife around the edge to loosen the loaf. Turn the bread into a towel or directly onto a cutting board to finish cooling.  Slice and serve warm with your favorite butter or condiments. This bread will keep refrigerated up to 5 days in a tightly-sealed container.

 

 

"Blues is to jazz what yeast is to bread. Without it, it's flat."

~ Carmen McRae