Darnell Lamont Walker leading Rituals Writing Workshop
Sourdough Rye Bread
Category:
Food

This hearty, European style rye bread is a signature offering at Esalen. If you've visited us you've seen it at the bread bar, and likely you've enjoyed a slice of it — toasted or untoasted — perhaps topped with butter, jam or a nut or seed butter.

Yields 4 loaves

Ingredients

For the bread:

  • 3 1/4 cups rye berries, cooked
  • 3 1/4 cups sunflower seeds
  • 2 1/2 cups rye flakes
  • 10 cups rye flour
  • 3 oz sesame seeds
  • 3 oz caraway seeds
  • 2 1/2 oz salt
  • 3 cups sourdough starter
  • 5 cups Water
  • 4 Tablespoons toasted sesame oil


For the rye sourdough starter:

  • 3 tsp active dry yeast
  • 3 cups of warm water
  • 3 cups of rye flour



Method for Rye Sourdough Starter

  1. Combine the yeast, warm water, and flour in a glass, plastic or ceramic bowl using a wooden spoon (don't use metal).
  2. Cover the bowl with a plate and allow leave it at room temperature for 4 days or until small bubbles appear on the surface.


Method for the Bread

  1. Cook the rye berries in a steamer or saucepan with 6 cups of water, until the water has evaporated and the berries are soft. Pour off any remaining liquid and allow them to cool before mixing.
  2. Thoroughly mix the sunflower seeds, rye flakes, flour, sesame seeds, caraway seeds, salt, sourdough starter, 5 cups of water and the cooked rye berries.
  3. Cover the dough with a towel and leave it at room temperature overnight.
  4. Divide the dough and place it into oiled bread pans, smoothing the top with a spatula. Drizzle 1 Tablespoon toasted sesame oil over each loaf.
  5. Cover and set in a warm, draft-free area and allow to rise for another hour.
  6. Bake for 30 minutes at 350 degrees, then another hour at 300 degrees or until the internal temperature of the loaves reads 210 degrees.
  7. Allow the loaves to cool slightly before attempting to remove onto a wire rack.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Sourdough Rye Bread

About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

This hearty, European style rye bread is a signature offering at Esalen. If you've visited us you've seen it at the bread bar, and likely you've enjoyed a slice of it — toasted or untoasted — perhaps topped with butter, jam or a nut or seed butter.

Yields 4 loaves

Ingredients

For the bread:

  • 3 1/4 cups rye berries, cooked
  • 3 1/4 cups sunflower seeds
  • 2 1/2 cups rye flakes
  • 10 cups rye flour
  • 3 oz sesame seeds
  • 3 oz caraway seeds
  • 2 1/2 oz salt
  • 3 cups sourdough starter
  • 5 cups Water
  • 4 Tablespoons toasted sesame oil


For the rye sourdough starter:

  • 3 tsp active dry yeast
  • 3 cups of warm water
  • 3 cups of rye flour



Method for Rye Sourdough Starter

  1. Combine the yeast, warm water, and flour in a glass, plastic or ceramic bowl using a wooden spoon (don't use metal).
  2. Cover the bowl with a plate and allow leave it at room temperature for 4 days or until small bubbles appear on the surface.


Method for the Bread

  1. Cook the rye berries in a steamer or saucepan with 6 cups of water, until the water has evaporated and the berries are soft. Pour off any remaining liquid and allow them to cool before mixing.
  2. Thoroughly mix the sunflower seeds, rye flakes, flour, sesame seeds, caraway seeds, salt, sourdough starter, 5 cups of water and the cooked rye berries.
  3. Cover the dough with a towel and leave it at room temperature overnight.
  4. Divide the dough and place it into oiled bread pans, smoothing the top with a spatula. Drizzle 1 Tablespoon toasted sesame oil over each loaf.
  5. Cover and set in a warm, draft-free area and allow to rise for another hour.
  6. Bake for 30 minutes at 350 degrees, then another hour at 300 degrees or until the internal temperature of the loaves reads 210 degrees.
  7. Allow the loaves to cool slightly before attempting to remove onto a wire rack.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Darnell Lamont Walker leading Rituals Writing Workshop
Sourdough Rye Bread
Category:
Food

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About

Esalen Team

Sourdough Rye Bread

About

Esalen Team

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