Blessed are the poor in spirit, for theirs is the kingdom of heaven.

Blessed are those who mourn, for they shall be comforted.

Blessed are the meek, for they shall inherit the earth.

Blessed are those who hunger and thirst for righteousness, for they shall be filled.

Blessed are the merciful, for they shall obtain mercy.

Blessed are the pure in spirit, for they shall see God.

Blessed are the peacemakers, for they shall be called sons of God.

Blessed are those who are persecuted for righteousness' sake, for theirs is the kingdom of heaven.

Blessed are you when they revile and persecute you, and say all kinds of evil against you falsely for My sake.

Rejoice and be exceedingly glad, for great is your reward in heaven, for so they persecuted the prophets who were before you.

Matthew 5:3-12

Oh Lord,

Teach me to seek You and reveal yourself to me when I seek You.

For I cannot seek You unless You first teach me, nor find You unless You first reveal yourself to me.

Let me seek You in longing, and long for You in seeking.

Let me find You in love, and love You in finding.

~Saint Ambrose of Milan

<< # St. Blog's Parish ? >>

Name: Erin Yonke

Location: Aurora, IL

Info: I'm happily married to my husband and champion pro-life activist, Matt. I stay home with my three small boys; Ambrose (11/06), Peter (3/08), and Joseph (9/10).

Thursday, February 08, 2007

struan bread.

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So, awhile back I fell in love with this bread called Struan Bread. Curious about the name, I did a little research on it's history.

As it turns out, Struan bread was derived from a traditional "Struan-Micheil", or "Saint Michael's Cake". It was tradition in Scotland on the eve of St. Michael's feast (September 29, I believe) that the oldest daughter in each household prepare this bread or cake from the harvest grains. This began by milling the grains into flour--there could be a variety of them, including barley, wheat, rye, and oats--and soaking them in milk (sheep's milk or buttermilk). The bread was usually unleavened, sweetened with honey, and baked by the fire. As it baked, it was brushed with a mixture of eggs, cream, and butter and then occasionally sprinkled with oats or caraway seeds. The next morning, the cake was brought to mass to be blessed by the priest, who encouraged the people to praise St. Michael for a bountiful harvest.

The baker was to take great pains to make this bread perfectly, in order to preserve the health and prosperity of her family. Even the excess flour from the baking board was saved, blessed by the priest, and then scattered among the flocks to preserve them as well.

Anyway, I thought that was interesting. And this bread is tremendous, so if bread is your thing you ought to try it, even though it's not quite traditional. It's worth the work.

Struan Bread

To soak:
3 tablespoons cornmeal
3 tablespoons rolled oats
2 tablespoons wheat bran
1/2 cup of water

Combine all ingredients and soak for at least one half-hour or as long as overnight.

In a large bowl, combine:
3 cups of flour
3 tablespoons of brown sugar
1 1/2 teaspoons of salt
1 package of yeast
3 tablespoons cooked rice (I've substituted rolled oats, uncooked)

1 1/2 tablespoons honey
1/2 cup of milk
3/4 cup of warm water
Cornmeal/Oatmeal/Bran mixture

Knead for approximately 10 minutes, place in a lightly greased bowl and let rise till doubled in bulk; about 90 minutes.

Punch the dough down, shape into a loaf, place in a loaf pan, and let rise for another hour. When finished rising, brush with a beaten egg (or milk, water, or butter) and sprinkle with poppy seeds or oatmeal if you want.

Bake at 350 for 40-60 minutes, until the loaf sounds hollow when tapped.

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