In the Most Holy and Righteous Name of Allah
*You Can Read How to Eat to Live, Book Two In Its Entirety Here.*
As-Salaamu ‘Alaikum Beloved Sisters!
Our Beloved Messenger (Peace Be Upon Him) taught us that milk is our first food; bread is next. Along with Milk and Bean Soup, pure Whole-Wheat Bread is one of the three best foods we can eat. But most breads found in the markets today are full of chemicals, salt, preservatives and artificial flavors (slow death) added. All of which are harmful to our health.
Baking bread is one of the simplest and healthiest things you can do for your family. It is also very therapeutic. The time you devote to bread-making relaxes your mind, clears your thoughts, allows you to think and plan and is an all-around stress-reliever. The process of kneading the dough is not only soothing to your muscles, but also allows you to constructively release pent-up frustration.
Setting aside time every week to bake bread is one of the most rewarding things you can do. It takes quite a bit of time from start to finish, but it is not like you cannot do other things while you are in the process of making bread. I do laundry, clean up, write, sometimes I even make a short trip to the store while I’m waiting for my dough to rise! And the end result is a pair of healthy and nutritious (not to mention delicious!) loaves of 100% Pure Whole-Wheat Bread for you and your family to enjoy.
I got my recipe off the Gold Medal Flour Whole Wheat package, but their recipe calls for white flour also. Our Beloved Messenger (PBUH) taught us that “pure wheat makes the best bread,” so I only use wheat flour. Another difference is that that recipe only instructs you to let the dough rise twice, but another M.G.T. taught me to let the dough rise three times and the difference in the final product is remarkable. Just by letting the dough rise one more time, the bread comes out MUCH lighter.
I also don’t use salt.
Because of all of the detrimental ingredients found in most store-bought mass-produced breads, The Nation of Islam had its own line of bread called “EAT” Bread, which was made using The Nation of Islam Flour and was sold in The Nation of Islam’s “YOUR SUPERMARKETS” and bakeries across the country.
Our Beloved Messenger, The Most Honorable Elijah Muhammad (PBUH) also taught us that we should bake this bread two or three times if we would take the time to do so. Our Saviour, Master Fard Muhammad, taught him that bread is better for you if you bake it two or three times. I have not yet mastered this technique, but In sha Allah (If it is the Will of Allah), I will soon.
An older Sister told me after you have baked the bead the first time you just put it back in your bowl and add milk. I tried it and it seemed ruined. I could not see myself baking it again. In retrospect, I think I should have tried.
“YOU MUST REMEMBER when you are eating bread, when it gets into your stomach it rises again, and, if it is not prepared right and baked right outside, before entering our stomach, it has the tendency to buckle in the stomach and intestines. But, when it is baked thoroughly done, it does not do a lot of rising after it gets into our stomach.
“Bake your bread thoroughly done!! I would to my Allah, we could eat bread that has been baked two or three times.” (HOW TO EAT TO LIVE)
Bread is one of the easiest digestible foods we can eat, but we must be sure that it—- is prepared properly. It should be cooked and browned through and through. And we should not make our loaves too thick. I have never had a problem with this recipe being too thick or not being cooked thoroughly. It always comes out perfect.
Also, Our Beloved Messenger (PBUH) taught us that we should NEVER eat fresh baked bread! (i.e. the same day it is cooked). We should wait at least 24 hours before we eat it and give it time to dry out. That way it won’t do too much rising in our stomachs.
Also, be sure to make sure the water temperature is right for the yeast. If it is too hot, you will kill the yeast and your dough won’t rise. It has to be 100-115 degrees F. That is just a little bit too hot for your hands to stand. You might be able to keep your hands in the water for a couple seconds, but then it will be too hot. Fortunately, my sink water gets to just the right temperature so I don’t have to use a thermometer, but I think I may just be lucky. You can estimate or invest in a thermometer, whichever you feel comfortable doing.
5-6 cups whole-wheat flour
4 oz. honey
1/2 cup freshly-made homemade butter + about 2 tablespoons
2 1/2 cups very hot water (almost boiling)
2 packages (2 1/4 teaspoons) active dry yeast
1/4 cup water 100-115 degrees F
2 1/2 cups very hot water
1. In a small bowl, add 1/4 cup 100-115 degree water to yeast. Mix well and set aside.
2. Mix honey and butter with 2 1/2 cups very hot water. Stir until honey and butter are dissolved and let cool (about ten minutes).
(*Now is a good time to clean your dirty dishes, while you wait for the honey/butter/hot water mixture to cool. It is better to clean up as you go, otherwise your kitchen will be a mess when you’re finished*)
3. Mix or stir in 3 cups of whole-wheat flour, one-half cup at a time. Mix well.
4. Add yeast. (*It should have foamed up a little). Mix well.
5. Add more flour until dough begins to pull away from the sides of the bowl. (*This part is where your instinct comes in. As the dough thickens, it will become more and more difficult to mix. Eventually, you will get to the point where you’re just sprinkling flour onto the parts that still look “wet” and sticky, until the outside of the ball of dough is completely “dry”. I like to roll it around the bowl a bit, just to make sure no parts are sticking.)
6. Sprinkle flour onto your clean kneading surface. (Someone told me she kneads her dough in a big bowl, so if you don’t have space to knead on a surface, you can try doing that also.)
7. Empty dough from bowl onto the kneading surface. Generously cover your hands with flour and knead the dough 150 times.
8. Transfer kneaded dough into a lightly buttered bowl and cover with a towel. Set aside until dough rises to twice its size. (*It can take anywhere from 45 minutes to an hour and a half for your dough to rise. So, you have plenty of time to clean up and do other household tasks. Also, a warm kitchen helps the dough to rise so you might want to turn on your oven.)
9. When the dough has risen, punch it down in the middle (*Yes, like it said something about your Mama 🙂 ) This will deflate it. Then knead it again 150 times and set aside to rise again.
10. When the dough has risen again, punch it down, knead it and divide it in half.
11. Using a rolling pin, roll one half until it is 18 inches long.
12. Fold it up about one inch from the bottom of the dough, pressing down to remove any bubbles, and continue to “roll up” the dough, tucking in the sides.
13. Repeat with other half.
14. Place each half in a lightly buttered bread pan, cover and set aside to rise again.
15. After dough has doubled in size, bake at 375 degrees F for 30 minutes.
16. Reduce temperature to 350 degrees F and bake an additional 15 minutes.
17. Remove bread from bread pans and let cool one hour.
That’s it! You’ve just made 100 per cent All Natural Honey Whole-Wheat Bread!
ALLAHU AKBAR! (ALLAH IS THE GREATEST!)