Refraining from food and drink as an expression of interior penance, in imitation of the fast of Jesus for forty days in the desert. Fasting is an asceitical practice recommended in Scripture and the writtings of the Church Fathers.
FASTING BREAD RECIPE
from the book, Freed and Healed through Fasting by Sr. Emmanuel
This bread is very hearty and really sustains one who chooses to fast on bread and water.
3 cups white flour
4 cups wheat flour
1 pkg dry yeast
1/2 cup of lukewarm water
2 cups of very hot water
1 beaten egg
1 Tablespoon Salt
2 Tablespoons Sugar or Honey
2 Tablespoons of Olive Oil
1 teaspoon of butter
1 cup Raisins (or fresh apple peeled and cut)
1 cup Almonds or Walnuts
1 cup Plain Oats
In a medium sized bowl, dissolve yeast in 1/2 cup lukewarm water. Cover with a plate and wait til bubbly, a few minutes. In a large bowl, combine the flours. Make a well in the flour and add yeast mixture. Mix a bit. Reusing the now empty medium bowl, combine Salt, Sugar, Butter, Oil, Raisins, Nuts, 1/2 beaten egg (I use the whole thing) and the two cups of very hot water. Pour this over the yeast mixture. Mix/knead the dough, adding flour and or water as needed. Knead the dough until it comes clean from the bowl. Cover with a plate or towel and let it rise ten minutes. (I often skip this step and the bread still tastes fine) Knead it again until it has spring to it. Place in well greased bowl and cover, letting it rise until doubled in bulk, 45 minutes to 1 hour, depending on room temp. Form into desired shapes. This will make two large or three medium loaves.
Place in greased pan. Brush the top with remaining egg (if you did not use it in recipe) and sprinkle with sesame seeds, oats or poppy seeds, if desired.
Bake at 375 degrees for 35 minutes, until done and golden brown.