What's on the Ash Wednesday menu:
1 cup chopped onion
1 Tbsp minced garlic
1 Tbsp olive oil
1/2 cup chopped celery
1 14.5 oz. can diced tomatoes, undrained
1 quart chicken or vegetable broth
2 cups water
1-1 1/2 cup lentils, picked through
2 chicken bouillon cubes
salt and pepper to taste.
Saute the onion, garlic and celery in the olive oil until soft. Add the canned tomatoes and the broth, the water and the bouillon cubes. Stir in the lentils and bring to a boil. Cover and reduce heat to a simmer. Cook until lentils are soft. Add salt and pepper to taste.
Our Daily Bread
6 cups unbleached all-purpose or bread flour
2/3 cups whole wheat flour
1/2 cup rye flour
1/4 cup milled flax seed
1 Tbsp fine sea salt
2 1/2 tsp granulated yeast
1 Tbsp honey
1 Tbsp blackstrap molasses
2 2/3 cups warm water
Measure the flour by spooning it into a measuring cup and leveling it with knife. Place the flours, flax seed and salt into a large bowl. Mix the honey and molasses into the water and sprinkle on the yeast. When the yeast is foamy, pour into the flour. Mix by hand or with a mixer with a dough hook attachment for about 8-10 minutes.
Pull out onto a very lightly floured surface, knead a bit, shape into a ball and place in an oiled large bowl in a warm spot to double, about an hour to an hour and a half. Punch down and shape into two oblong loaves; place on a cookie sheet sprinkled with cornmeal or on a bread peel with cornmeal or a sheet of baking parchment on it.
Heat a baking stone for 40 minutes at 425 degrees or preheat oven. Slash the tops of the loaves and place on the stone, or put the cookie sheet in the oven. Bake for 10 minutes, then lower the heat to 400 degrees and bake for another 25-30 minutes. If the loaves seem to be browning too quickly, cover lightly with foil.