Ayurvegan Bhuta Bread

  I've really wanted to make my own bread lately and finally gave it a go. In the past I had manifested such delectable breads such as Banana Bread, Banana Pumpkin Bread and various assortments of Desert types but had yet to delve into Dinner breads. I chose to make this particular bread on a perfect auspicious night, the night the crescent moon dissolves into darkness. 
 On this divine night the mind can become fully absorbed into the heart, the veil thins and allows us to more easily enter into our truest essence of being, to honor the essential goodness of ourselves and the universe. In Hinduism it is referred to as Maha Shivratri  "The great night of Shiva" or "The night of Shiva"(Shiva- The Auspicious one). It is celebrated every year on the 13th night/14th day of the Maagha(11th) or Phalguna (12th) month of the Hindu calendar, late January through March 21st respectfully. Personal belief is prominent on this night no matter the Spiritual path you admire. It is said that our prayers and mantras are magnified 10,000 times on this powerful night. 
 So, after a very instructive in-depth Hatha Yoga class at West Oakland Yoga studio, it was off to the Badger Den.
What better night to make some awesome magic happen...in the kitch...

 Below I have included substitute ingredients for various Dosha types.
 (For information on Doshas Scroll down to "Ayurveda, A Universal Approach").
All ingredients are Organic plant based materials.
Here is a simple and fun recipe with a good Ayurveda twist.


    -2 1/2 cups warm water
    -1 Packet Dry Active Yeast
    -1/2 Cup Raw Cane Sugar 
      (For all Dosha Types Stevia works well)
    -3 cups Whole wheat flour
      ( Rye or Millet Flour for Kapha Types)
    -1/4 cup Sesame oil
      (Almond, Canola, or Sunflower for Kapha)
   - 1/4 cup nondairy milk (I used homemade Hemp Milk-Recipe coming soon)
      (Almond Milk for Kapha- Recipe soon)
    -1 teaspoon salt
    -3 to 4 cups Wheat or Dosha Prevalent Flour (Use for later in the recipe)

* Extra Special Maple Syrup (optional for drizzle topping)
* I also used some dried coconut as topping for the first loaf
* Chant or sing songs like I did...ya never know who might hear ya and join in the slawesomeness.       
Note: For second Loaf, I added a teaspoon of Turmeric, 3 Cardamom Pods ( Seeds removed and ground adding to the mixture), 1 tsp Fennel seed, 1 Tbs Oats. All of these are balancing for the 3 doshas. Have fun with the recipe, add or take out whatever fits well for you.

1. Mix water and 1 tablespoon of the sugar together in a large bowl. Mix until sugar has dissolved. Mix in 1 packet of Dry Active Yeast and lightly mix (This allows the Yeast to liven up and work its magic- Did I mention this was MAGICAL bread??). Pour in the 3 cups flour and mix well. Cover the bowl with a towel and place in a dry place. Let it sit for at least 20 minutes or more, I let my mixture sit overnight.

2. Pour in the Oil, Milk and Salt. Mix together. Begin adding the additional  flour 1/2 cup at a time. Begin kneading the bread in the bowl when it becomes dense, and it is still a bit sticky.

3. Add another 1/2 to 1 cup flour as you knead the bread.  Knead it for 5 to 10 minutes until it is smooth and elastic. Cut the dough into 2 equal parts. 

4. Grease 2 bread pans (Use Oils relevant to Dosha type), shape the bread pieces into loaves, and place them in prepared pans. Cover pans with a towel in a warm place and let the dough double in size. This will take 1 to 1 1/2 hours. VERY IMPORTANT...I told you...MAGIC!

5. Preheat oven to 350 degrees F, Bake loaves 35-40 minutes.

Preparation time: 1 hour (Depending on time spent letting the dough rise), Cooking time: 20-40 minutes
Makes 2 Loaves 

*It is VERY important to allow the dough extra time to rise while set in the pans themselves. This allows for a larger rise while cooking. As you will see, I did not allow that for the first loaf. Though it turned out quite tasty and beautiful, the extra time would have allowed for more height. The density of this bread will vary upon ingredients.

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