Sesame Bread |
| 3 c | |
| 2 tbsp | |
| 6 c | |
| 1 tbsp | |
| 2 tsp |
1. Make the Sponge First Rising (one hour)
1T Yeast
2T Honey
1c Absolutely lukewarm water
2c Spelt Flour
Mix the honey with the absolutely lukewarm water. Dissolve the yeast in the honey water to activate it. Wait until the yeast is bubbling and frothing up (about 20 minutes). Add the flour and whip the sponge with an egg beater, about 100 strokes. Cover and let the dough rise for 40 minutes, or until double in size. Covering is important because it helps the yeast hold its heat and quickens rising time.
Hint: Bread making is yoga: Right-handed folks should use their left hand and left-handed folks their right. The opposite hand balances the left and right hemispheres of the brain.
Caution: Cooked honey is considered sticky and toxic in Ayurveda, clogging the channels. We used honey here assuming it gets digested by the yeast. The safer option is agave syrup.
2. Complete the batter Second Rising (one hour)
1c Ground sesame seed (use a coffee grinder)
2c Spelt flour
2t Salt
2c Additional flour for kneading
Mix in the ground sesame, salt, and flour into the batter. Continue adding flour until the dough begins to pull away from the sides of the bowl. Strengthen the dough by following these important rules: 1) Knead the dough at least 10 minutes or until it is very springy; 2) Never cut or break the dough after step one above; 3) Always fold, knead, or stir in the same direction to lengthen the strands of protein.
To knead the dough: 1) If the dough is sticky, sprinkle the counter surface and dough completely with some additional flour. 2) Then, pull the far side of the dough over the near side, completely covering it plus some. 3) Push both wrists into the dough away from you. 4) Turn the dough by one quarter. Repeat these steps for at least 10 minutes or until very springy.
Clean the bread bowl and oil the surface. Place the dough in the bowl and cover. Let it rise for 40 minutes or until doubled in size.
3) Third Rising (one hour)
Punch the dough down. Cover and let rise another 40 minutes or until doubled in size.
4) Fourth Rising (one and a half hours)
Punch the dough down. Oil the muffin pan. I use muffin pans because the serving size is perfect and there are plenty of crispy edges. Fill the muffin holes half way. Preheat the oven to 350 F. Let rise for 20 minutes or until doubled in size. Bake in the oven for 20 minutes or until golden brown.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENT
Your Ayurvedic diet is tailored to your individual body and your specific imbalances. With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you. Disease results from diets and lifestyles that are incompatible with your nature. By eating a personalized diet matched to your body, you experience optimal health. See How it Works.
Find out by taking this free, easy quiz. You'll learn your body type, and whether 'Sesame Bread' is a good fit. Complete the basic quiz in 1 minute, or go deeper with additional quizzes at your own leisure to learn more about your body.
Each dosha reflects a distinct metabolic nature and describes strengths & weaknesses in bodily function, and how these affect energy levels, digestion, susceptibility to disease, and many other tendencies.
Your metabolic nature not only affects your physical characteristics, but also influences your mental thought patterns, confidence, and enthusiasm.
Ayurveda balances these metabolic strengths & weaknesses to support your body's vitality and prevent recurrent disease cycles. This support is a critical aid, especially in chronic or incurable disease conditions.
The 3 metabolic body types (doshas), are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Through dosha, Ayurveda empowers people to identify metabolic imbalances early, break repetitive patterns of disease, and cultivate habits that support long-term vitality and well-being.
Ultimately, these metabolic patterns also provide a framework for understanding yourself, including body, mind, and spiritual tendencies.
John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs the Joyful Belly College of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.
John's hobbies & specialties include advanced digestive disorders, medieval Catholic philosophy, & botany. He holds a bachelor's degree in mathematics from Harvard University. His wife and family of 7 kids live in Asheville, NC.
Founder of Joyful Belly Ayurveda, John Immel, answers the question ‘What is Ayurveda?’
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