Our Daily Zen Bread
Many thanks for this wonderful recipe from our resident chef Robert Walley. Happy Mindful Baking!
Well, I’m back again but this time to share something I have more experience with, as opposed to the yoga. I spent over 35 years as a professional chef which also includes baking and pastry chef. After my heart surgeries, healthy nutritious food became a priority. I decided to remove bread, with all the controversy about GMO’s, gluten, soy products, oils, salt, preservatives and on and on, completely from my balanced, maybe at that point unbalanced, diet. Since I spent years learning to bake what I’ve been told are wonderful breads, pies and cakes, I decided I was making more sacrifices than I had to for myself. There I go again, all about me. After some research I found and modified a basic formula for a great loaf of bread I’d like to share.
Whether you’re a seasoned “know it already”, an “I can’t boil an egg” or “somewhere in-between” cook, I found there’s only two things you need to become a Zen Baker: First is the right attitude and secondly, and most importantly, “Mindfulness.” With all my experience when I’m lost in “mindlessness” I always mess up. Then shake it off and “back to the breath.” You only need a few pieces of equipment, the first is a Dutch Oven, I bought mine for $10 at a tag sale 15 years ago and use it at least once a week for a variety of dishes and baked goods. They last forever. A reasonably large enough heavy stainless or iron pot with a lid that will go into the oven will work. I’ve even used an insert from a crock pot. Next a bowl large enough to mix the bread in, or a stainless bowl mixer with a dough hook (if your that advanced). Next, parchment paper, I always have it on hand especially to make pastry bags to decorate my “ORGANIC Dark Chocolate Gnache Cake with pure maple syrup roasted pecans.” and music helps me to stay in the moment especially a mantra by Deva Premal. Now for the formula (in baking we use formulas as opposed to recipes, sounds more scientific). This formula has been modified from several sources, mistakes and failures and reduced to it’s most basic successful form for ease and nutritious considerations by yours truly.
3 Cups (or even more accurately 15 oz.) of ORGANIC all purpose or bread flour. Substituting 1/2 cup of ORGANIC whole wheat makes it a bit chewier. You could even raise that amount as long as you end up with the 15oz. but the bread will get denser and heavier as you add. I do the 1/2 cup of ORGANIC whole wheat.
1 cup water, another change I found and tried was 3/4 cup of water along with 6 TBSP. of a mild lager beer for the yeast taste. It’s against my better judgement to keep beer around so usually I stick to the water only.
1 1/2 teaspoons of Himalayan Pink Salt, all I use for everything.
1 TBSP. of Organic Raw Apple Cider Vinegar, If you don’t have it on hand you should take the time and learn about the health benefits, both internal and external, which are many. Get it!
1/4 teaspoon of dry yeast.
1 TBSP. of GROUND Caraway Seed, use a coffee bean and spice grinder. Cheap handy item. If you don’t have one you can use mine! There are great health benefits to Caraway Seed as well as the flavor and a smattering* of whole seed for the top.
I use again a smattering* of whole ORGANIC flax seed for the bottom of the bread There’s that grinder again, every morning fresh ground flax and rax pumpkin seeds with lemon in water first thing (YUM) and some egg wash or water to brush the top with.
*”a smattering” in case you don’t know is a 3-4 finger pinch, give or take a few that might fall on the floor.
In the bowl mix the obvious (you’re on your own here) cover, leave on the counter, 70 degrees works well, forget for 12 to 16 or so hours . Breathe. Scrape out onto a floured something to knead for meditation. Few times anyway in case you’re busy (what’s that saying: If you’re busy meditate for 10 min. but if you’re really busy then meditate for an hour) Then place it into the Dutch Oven lined with the parchment paper and the smattering of flax seed on the bottom. Brush the top with whatever you have, egg wash (an egg mixed with a touch of water) or plain water then sprinkle with the whole caraway seeds and some additional salt. Cover the pot. Let that set for 2-3 hours until it looks at least double in size. Open the lid , with a reasonably sharp knife put a slit about 1/2 inch deep very gently into the top. Replace the lid. Put it into the cold, yes cold oven, turn on the heat to 425 degrees, bake for 30 min. Then remove cover and bake another 30 min. or until golden brown. Remove it from the pot and try to let it set for a half hour if you can.
Remember to stop and smell the… bread!
Now your an almost professional Zen Baker!
Namaste my Friends,
