Food for the Soul

A delicious homemade whole wheat bread recipe. 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.

ENJOY SOME HOMEMADE FOOD FOR THE SOUL

100% Whole Grain Wheat Bread

Prep Time: 20 minutes
Cook Time: 36 minutes
Ready In: 3 hours
Yields: 2 Loaves

If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. 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 water
1/4 Cup of Oil, Olive is fine
1/4 Cup of honey
2 Tbs Molasses
1 Tbs Salt, Sea Salt is good
6 1/2 cups of 100% Whole Grain Wheat Flour
2 1/2 Tbs of Dry Active Yeast

DIRECTIONS:

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..

I make a very simple recipe that I simply made up, but that my husband absolutely loves.

You can make the bread recipe above into hamburger buns or buy some at the store...

For the hamburgers

- hamburger meat, of course
-add garlic salt or powder to taste
-add bread crumbs, the kind you buy in the store
-Then mash all of that into the patties
-Cook in whatever way you prefer a hamburger to be
cooked.
-when the hamburger is almost done put shredded mozzarella cheese on it (leave off, if you do not like cheese)

The hamburgers have a crunch to them that is very tasty... Think of it as meatloaf turned into a hamburger which is what gave me the idea.

this is an attractive dish can be served for a Lunch or Dinner, but is equally impressive served as a Breakfast treat. The optional ingredients are not necessary but add a nice touch to the recipe. While preparing Pomegranate seeds, protect your clothing as they do stain!

1/2 cup frozen pineapple juice concentrate
¼ cup water
2 ½ tsps honey
1 tsp vanilla extract
Pinch of salt
2 tsps crystallized ginger- minced (optional)
1 tsp cornstarch or arrowroot powder (optional)
2 large ruby red grapefruit (Florida or Texas variety are best)
2 large sweet navel oranges
2 kiwi
Seeds from one pomegranate
3 tsps sweetened coconut flakes (optional)

In saucepan boil pineapple concentrate, water and honey for five minutes. Mix cornstarch or arrowroot with small amount of water. Add to pineapple and honey, cook until clear. Add pinch of salt and crystallized ginger. Remove from heat. Set aside to cool. Refrigerate while preparing fruit.
Layer the following in an attractive glass serving dish in the order given.
Peel the grapefruit carefully. Remove each segment and peel away the thin skin. Cut each segment in half.

Peel orange, removing skin and pith. Separate each segment and cut each in half.

Peel kiwi fruit, slice into ¼ " pieces.
Cut the pomegranate in half and pull sections apart, gently rub seeds until they are all separated from the pith because it is very bitter.

Pour the pineapple ginger sauce over the prepared fruit and gently toss.

Best to refrigerate for several hours before serving.
Sprinkle shredded coconut flakes on top just before you serve.

Want Vibrant Health with Delicious Green Smoothies
They are delicious. And go great with Pomegranate-Citrus Jewels.