Have you ever made rye bread before? Well, really any bread that requires several proving times? Let me tell you all about it…
So over the last month or so, my family has been in a season of hurry up and wait. That goes for our finances, our home, and definitely in my baking the other day. Our businesses are on the brink of some really amazing things, we have our eye on a farmhouse (pray for us!), and everything I seem to want to bake lately has been about waiting. I have one more time to pull up one more recipe and it says, “wait 4 hours…chill overnight… let soften on the counter for an hour…” and I might just lose my mind. I don’t know if my new impatient temper tantrums are from what is happening in my life right now or if I have always been an “I want everything right now this very moment” kind of person.
Take this rye bread I suddenly wanted to make for example. In theory, it was cute. I mean how amazing would it be to make pumpkin-rye bread for my family to bring in the fall season?? Fun right?! Wrong… This bread took me LITERALLY. FOR. EVER. Again, I could have just been riding on my emotions about everything else happening in my season of life or it could have been that the bread took me forever.
The first stage of making rye bread (especially since it does not have a super huge gluten factor to it) is mixing and kneading this very sticky dough. By hand. For like ten minutes. And it starts out really sticky. Like stick in between your fingers and all in the creases of your wedding ring kind of sticky. Then the bread needs to rise for about two hours. Two whole hours! Then you need to knead the bread again, shape it, and let it rise one more time before it ever goes in the oven.
Y'all, I was waiting for this bread to rise so long I was able to mix, make, bake, and eat three (yes three) gluten-free blueberry muffins. I kid you not...
As I pitifully sat watching my bread rise for the ninetieth hour, wondering how many gluten-free muffins I could eat before I should start feeling greedy, I started to hear that still small voice. That Voice of reason. The Voice that always knows how to calm my soul. Is this not what I am doing in your life right now, Victoria? Is this not how I operate? Have I ever fallen through on what I have promised you before? Just trust me- I'm at work.
I don’t know where you are in your journey of life. But I do know this one thing to be true: God isn’t concerned with how long he has to prove you (another word for rise in the baking world FYI). He is not super concerned with wait times. Have you ever noticed that? This is the same God who literally waited until the Israelites were at the Red Sea with the Egyptians like right behind them before He parted the sea. Wouldn’t you have made those plans obvious to Moses before he got to the sea? Wouldn’t you have given him like some boats the night before or even had the sea already parted when they started heading that way? Or Joseph. Who gives someone a dream at the age of 17 to not have it come to pass until after he’s been sold into slavery, lied on after being sexually harassed at work, put into prison, and is in his thirties? Who does that? The same God who created bread you have to let rise for hours and hours before it is ready to be eaten.
Nevertheless, my sweet Savior’s voice was right. Everything great, everything worth praising Him for, everything good and wonderful in my life took a journey. Some of those journeys in my life haven’t been the best. They have been hard and, by my sight, have looked pretty hopeless. But in every one of those situations, God has allowed me to grow and prove into something absolutely amazing.
I said all of that to say- God isn’t super concerned about time. And He is especially not moved by my inpatient tantrums. He is the same yesterday, today, and for eternity. He is not pacing around with a stopwatch thinking, “Oh man, I better hurry up before this gets out of hand. I’m late!” He cares about the process. Without slowing down to knead the dough carefully, letting it rise, and handling it in the proper way- the end result would ultimately collapse. He doesn’t want you and I to collapse in our journeys. He desires to see us to grow and mature in His timing, not ours. So be patient, eat your muffin, and watch God do a work in your life.
And our Rye bread… well it was absolutely delicious.
Peace, Love, and Strength
Gluten-Free Blueberry Muffins
Milk (we use almond or soy)
Mix all of your wet ingredients together
Hemp/Flax Seed Mix (Optional)
Mix all of the dry ingredients, then slowly fold it into the wet mixture. Gently add in blueberries (fresh or frozen). Bake in a greased muffin tin on 350 until done.
I don't want to lead you down a path of destruction...
I found about three different rye bread recipes online and mixed and mashed them together.
However, my advice is to find a good rye bread recipe that also includes using a cornmeal in it. I made a pumpkin rye bread. The pumpkin was simply for texture, it didn't taste like pumpkin.
Also, when cooking something that has risen that many times and is that big- try tapping the bottom of the bread when taking it out of the oven. It should sound hollow.