We have done this a couple of times now and I want to share because it went well at home and then also with a group at church!
First- I did my own research because all the recipes I found used yeast and beans that are common to us in the US… so I tweaked it a bit and will share- but use what works for your setting.
First Father read the passage from scriptures – Ezekiel 4:9-17
We had a great conversation about life before electricity and the importance of bread.
Sensory Activity– Here’s a matching game to let the kids see that there are different kinds of grains, and ingredients going into our bread today!
On a cookies sheet, pour out some of each ingredient and let the kids enjoy.
They can match, sort, compare/contrast, and simply touch. Have a magnifying glass for extra fun! If your kids are old enough this is a journaling opportunity.
Milling- We gave kids a chance to grind some grains in a mortar and pestle while the rest helped pour them into a milling attachment for our mixer.
While they’re working, talk about the process- How did you like grinding by hand? Did you make enough for a loaf? Would you want to do that everyday? Did some grind faster/easier than others?
We used a started from the same ingredients. We talked about how bread rises and gluten makes it stretchy. Since not all the ingredients have gluten, it won’t be stretchy and taste how we might expect bread to taste (friendly warning!)
Each kid worked and formed their own bread. We waited for it to rise with another activity (clay pot making).
Each kid took home their own loaf of ancient bread to try…
My kids liked a small bit while warm, its very flavorful. None of them liked it after it cooled… Father and I enjoyed dipping it in soup.
We use activities like this to help our kids connect with antiquity. Normal historic references can be beyond the imaginations without a little help building historic context. We refer back to these activities in other lessons to help string them along forming a bridge to the past.
OUR RECIPE:
***A few days before the activity I used my sour dough starter to start a starter with 1c mixed “flour” and fed again with another 1c “flour” for this activity***
I milled most of the grain so the kids didn’t have to wait…
here’s our “flour”
wheat 2cups
spelt 1 1/4cups
barley 1cup
millet 2/3cup
chickpeas 1/3cup
fava beans 1/3cup
We started by mixing 2cups of water and a pinch of salt into the “flour” mixture.
Add water as needed until sticky enough to hold its shape (bread dough consistency).
Divide the dough among kids to knead and form loaves. We gave each kid enough to form a dinner roll size bread.
Rise as your time allows
Bake 25mins at 350 (we did dinner roll size for a quicker bake)
Sparks 4 Orthodox Kids 