RECONCILIATION BREAD

Gift from Mary Beth Lind

from Recipes from the Old Mill: Baking with Whole Grains by Sarah E. Myers and Mary Beth Lind, Good Books, Intercourse, PA CR 1995

"I have moved many times, lived in many different places, and had neighbors from different cultures and ethnic groups. My life has been enriched by these experiences and persons, but it has not always been without pain, struggle, and effort. For me, this Three Flour Braided Bread has become a symbol of the beauty of unity with diversity that is possible. I call it Reconciliation Bread because three different flour doughs are brought together in harmony—delicious, beautiful harmony." mbl

Yield: 2 braids, or 1 braid and 12 dinner rolls

2 1/2 cups warm water

2 pkgs. dry yeast
1/4 cup oil
2 Tbsp. sugar
1 Tbsp. salt
3 1/4 cup flour

1. Dissolve yeast in 1 cup warm water. Let set 5 minutes.

2. Add oil, sugar, salt, rest of water, and 2 1/4 cups flour. Beat well.

3. Beat in another cup flour.

4. Divide batter into 3 bowls.

5. To one-third add:

2 Tbsp. Molasses
1 1/4 cups whole wheat flour

To one-third add:

        2 Tbsp. molasses
        1 tsp. caraway seeds
        1 Tbsp. cocoa or carob
        1 1/4 cups rye flour
        To one-third add:

1 cup flour
1/4 cup sifted cornmeal

6. Turn each third onto a floured board and knead each dough until smooth and elastic, about 5 minutes

7. Place in greased individual bowls and let rise about 1 hour.

8. Punch down and divide each dough in half.

9. Roll each piece into a 15” rope.

10. On greased baking sheet braid together a cornmeal, a whole wheat, and a rye rope. Repeat with second set of ropes.

11. Cover and let rise till almost double. It is important not to let loaves rise too long or braids will stretch and separate in baking.

11. Bake at 350 deg. for 30-40 minutes for braided loaves and 15-20 minutes for dinner rolls.

Variation:

Cloverleaf dinner rolls can be made by taking the second half of each dough and dividing it into 12 pieces. Shape each peace into a small round ball and place one ball of each dough (wheat, corn, and rye) into greased muffin pan sections.

No bread bakers in your congregation?

Buy one loaf of white and two loaves of whole wheat frozen bread from your grocery store. Allow to thaw. Knead about 1 Tbsp. of cocoa or carob into a loaf of the wheat bread. Add more cocoa or carob if necessary to achieve the third color. Braid as above, using one-third of a loaf for each rope, and ending with three braided loaves.

Involving others

Perhaps someone in your congregation wants to prepare the dough and let others braid the loaves, either two hours before the worship service, or the day before. Allow enough time for rising and baking before the service.