“God blessed me by making me transsexual for the same reason God made wheat but not bread and fruit but not wine, so that humanity might share in the act of creation.”
Daniel Mallory Ortberg, American Author

I I’m a believer in the healing power of sharing. I’ve shared Rehtaeh’s story far and wide, and that in turn opened the door for me to share the trauma from my own childhood. Sharing helps by allowing other people to venture into my past so I no longer feel alone there. It doesn’t erase anything, but it certainly changes the weight I’ve carried.

I was sharing the other night with a men’s group when I told them I made bread and found the process therapeutic, as was the joy that came with sharing what I created. Truly, I beamed when that loaf came out of the oven looking the way it did, and I know there’s grounding in making bread.

It’s a step-by-step process. There’s mixing and measuring and timers, and brother, the smell of freshly baked bread is an evolutionary time machine.

Let’s face it, in today’s world there’s not a whole lot of hunting and gathering going on, but you can still connect to a time older than yourself. “Bread is totally analog,” according to Globe and Mail food critic Chris Nuttall-Smith. I love how that sounds. Anything analog in this digital wasteland is a good thing, especially for someone needing a moment to escape.

And bread is truly prehistoric, dating back roughly 14,400 years to a hunter-gatherer site in Jordan’s Black Desert. Bread-making predates the emergence of agriculture by 4,000 years, with early humans creating flatbread from wild grains and roots. Bread became central to the formation of early human societies, so there’s a lineage in it, a simple, human continuity.

When I bake bread, I feel connected to a past bigger than my own—something collective and enduring. I know the effort will be as nourishing for my body as it will be for my soul. Breaking bread is about companionship. The term ‘breaking bread’ means to share a meal, and it symbolizes peace, community, and trust.

The best part of making bread is breaking bread at the end. Being able to break the bread I made with someone I care about is the purest form of living in the moment I can imagine. Something delicious for what matters most.

Telling my story has been a form of breaking bread. It’s an offering. Me saying, “This is what happened. You’re welcome to sit with me in it.” Not everyone will accept, but when someone does—and they listen and understand—it creates the same feeling as sharing a meal.

The act surrounding making bread is about companionship and, for a moment, a reminder you’re not alone and the world is okay. There’s healing if you let it come.

The Recipe

Here’s a bread recipe that makes a decent loaf of bread. This is an easy recipe, so easy I made it once and didn’t need to look up the recipe a second time. This is my go-to bread recipe, and it’s easy to spice it up with a little honey or herbs once it comes easy.

In a nutshell, make the yeast, mix all the ingredients, let the dough sit for a couple hours, fold it, bake in an iron pot at 450°F for 30 minutes, remove the lid, and bake it for another 15 minutes.

The Ingredients

  • 3 cups of bread flour
  • 2 tsp of yeast (see the note below)
  • 1 1/2 tsp salt
  • 1 1/2 cups of warm water. Not room temperature and not hot either.

* There are two types of yeast used in baking—active and instant. If you have Instant, you don’t need to mix it with 1/2 cup of warm water. Just put it in the bowl with the flour and the salt, then add the water to mix. Active yeast needs to ‘activiate’ in warm water for 8-10 minutes before adding it to the bowl.

The Tools

  • A large mixing bowl
  • A rubber spatula (see pic below) or wooden spoon.
  • A measuring cup and measuring spoons

  • A flour sifter or strainer (scooped flour doesn’t measure right)
  • Plastic wrap

* Sure, they didn’t have rubber spatulas or plastic wrap fifteen thousand years ago, but bear with me, okay? They had other things.

Step 1 – The Yeast

Mix the yeast into a 1/2 cup of the warm water. The water needs to be warmer than room temperature but not hot. The yeast should mix well, and it might bubble a bit. Let it sit for 8-10 minutes but not longer (it will spoil or something).

2 tsp yeast

Mix in 1/2 cup warm water

Let sit for 10 minutes

Step 2 – The Flour

To a large mixing bowl, add the 3 cups of flour, but don’t scoop it in (scooping packs flour and adds too much). You need 3 cups of sifted flour. A fine mesh strainer works if you don’t have a sifter, or you can use a spoon to keep the flour light.

DO NOT SCOOP!

Sifting the flour

3 cups bread flour (sifted)

Step 3 – The Mix

In the bowl with the flour, add 1 1/2 tsp. salt, the remaining 1 cup of warm water, and the yeast mix. Use a rubber spatula or wood spoon to mix everything together until it has a uniform texture and you can’t see any missed lumps of flour or wet spots.

Cover the bowl with plastic wrap and a towel, then place it in a warm, dim place and time 2 hours.

1 1/2 tsp table salt

The Yeast Mix

1 cup warm water

This worked best for me

Mix it well but don't go nuts

It should look like this

Plastic wrap the bowl

Cover and place in a warm, dim place for 2 hours

Step 4 – Bake Ready

When the dough has 30 minutes of time left on the 2-hour timer, preheat the oven to 450°F with the cast iron pot and lid inside it. This ensures an even bake.

Preheat the pot to 450F

Lightly flour your workspace

Parchment paper ready

It should've doubled in size

Gently scrap out the dough

Should look like this

While the dough is out of the bowl and before it goes in the oven, place your spatula under a side and gently fold it up and over to the center. Do this for each side, like a compass, a couple times.

Under and over

Do each side, up and over

Just a couple times and it's good

Step 5 – Baking Bread

Take the pot out and remove the lid. It’s hot! Lift the dough and place it on the parchment paper with the folded side (the ugly side) down. Place it in the pot, replace the lid, and put it in the oven for 30 minutes (at 450°F).

The dough on parchment paper

Put it in your pot

450°F for 30 minutes

When the 30-minute timer goes off, remove the pot from the oven, take the lid off, and put it back in for another 15 minutes.

Step 6 – You Did It!

You made a loaf of bread; good for you! I hope you enjoy it and have the opportunity to share it with someone you love. Feel free to leave a comment and let me know if you tried it.

I wish you peace.

You should smell this!

Oh yes

This is delicious!

“Our fear of others only ends when we bring them in from the terrifying darkness to our fireside and share our bread and companionship with them. Then, and only then, may we find the light together.”
Stewart Stafford, Irish Author

If You Need Help Please Reach Out!