Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to share recipes for simple fasting breads during the season of Lent. Other guests include pastoral counselor Kevin Prendergast with thoughts on getting better sleep, and Gary Michuta on the meaning of 666 in the Bible. Plus news, weather, sports, and more…
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Prayer of St. Clement of Alexandria
May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit.”
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RECIPES FROM RITA: FASTING BREADS
Ingredients:
3 1/2 cups Whole Wheat Flour
2 1/2 cups All Purpose Flour
1 1/2 tsp. Salt
1 Tbs. Sugar
4 1/2 tsp Active Dry Yeast
2 cups Luke Warm Water
1/2 cup 100% Pure Maple Syrup or honey
1/2 cup Virgin Olive Oil
1 tsp. Holy Water
1 cup Oats – soaked in 1/2 cup hot water for 2 minutes
1 cup Pecan or Walnut pieces – broken and skillet toasted 2 min
1 cup Dried Cherries or Raisins – soaked 5 min in 1/4 cup hot water
Directions:
1. Combine the 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/or pecans and raisins and/or cherries 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 kneed 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.
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