Making Einkorn Bread, a set on Flickr.
“Go to a monastery expecting to see otherworldly men and women and you will be disappointed and possibly scandalized by the time spent there in such mundane tasks as…..baking bread……Yet the secret of holiness, wholeness and Health is there, for the life is a carefully, even artistically, constructed dialog of spirit with creation. Out of that dialog grows true humanness.” James M. Deschene, “The Mystic and the Monk: Holiness and Wholeness,” in Studia Mystica, Winter, 1978.
We began baking bread from Einkorn flour about a year ago, when our doctor told us to stop eating food made from genetically modified crops, including wheat, corn and soybeans. We order our Einkorn grain from a grower in western Massachussetts, whom you can contact by googling growseed.org or the U. Mass. Heritage wheat conservancy. The grain is grown from seeds that the grower imports from Israel and is similar to grain grown in Mesopotamia 10,000 years ago.
This bread is nourishing, filling, satisfying, delicious: in short, a real “staff of life” bread. Now that we’re used to home-made bread, we’ve lost our taste for the commercial variety!