The novena to the Holy Spirit and fasting start this Friday May 22 and ends on Pentecost Sunday May 31.
The fasting bread recipe that I would recommend is from Sr. Emmanuel Mailard, who is a member of the Community of the Beatitudes, the same order as Father Jacques Philippe. She lives in Bosnia & Herzegovina.
FASTING BREAD RECIPE
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 a few minutes until bubbly. In a large bowl, combine the flours. Make a well in the flour and add the yeast mixture. Mix a bit.
Reusing the now empty medium bowl, combine Salt, Sugar, Butter, Oil, Raisins, Nuts, 1 beaten egg, 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. Knead it again until it has spring to it. Place in well-greased bowl and cover, letting it rise until doubled in size, 45 minutes to 1 hour, depending on room temperature. 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 the recipe) and sprinkle with sesame seeds, oats, or poppy seeds, if desired. Bake at 375 degrees for 35 minutes, until done and golden brown.
The Novena that I will be praying is the one from EWTN, the Novena to the Holy Spirit for the Seven Gifts. The novena to the Holy Spirit and fasting start this Friday May 22 and ends on Pentecost Sunday May 31. Novena to the Holy Spirit for the Seven Gifts