Monks' Bread is a unique product made by Trappist monks. Our bakery operation helps to support ourselves and to assist many charities. To respond to the demand for our bread, now known as Monks' Bread, a large modern bakery was set in operation. Today that bakery, continually upgraded and improved, is producing five varieties of Monks' Bread: White, Whole Wheat, Raisin with cinnamon, Sunflower with rolled Oats, and Maple-Cinnamon.

Anodized aluminum, darkened metal, or glass pans are best for producing well-browned crusts. Bread baked in a shiny pan will tend to not brown during baking.

Monks' Bread is sold to a local distributor for distribution to supermarkets mainly in western New York but other area of the state and in some parts bordering Pennsylvania. If it is not available in your store you might ask the store manager to carry it. Monks' Bread is also available at our Abbey Store which is open from 8:00 AM to 7:00PM.. Our bread can be shipped nationwide at: www.monksbread.com

A preheated baking stone or quarry tiles are ideal. Allow it or them to preheat for a minimum of 45 minutes. Stone retains heat, giving better oven spring or rise to the loaf, and absorbs moisture yielding a crisper crust. To avoid sprinkling flour or cornmeal on the stone, Silpain, or Silpat (both are silicone mats but Silpain is black and has little holes for breathing), or parchment, can be placed directly on the stone.

Yes! Every item is lovingly baked from scratch the old-fashioned way using only natural ingredients. I take the time to bake so you don't have to!

Teenagers who eat lots of bread these days are most likely to get acne more than adults do. Studies show that acne comes up in 60% of 12-year-old and below and 95% of 18-year-old & teenagers. There are people who are having quite emotional and psychological problems due to acne as it proves a friend who is hard to get away. If you are not suffering from acne, you should consider yourself lucky and make sure to adapt preventive methods.

No. Before the sunflower seeds can be used for human consumption they have to be shelled. We do not have the equipment for that process. The seeds are sold for bird feed. Monks' Bread calls for a high protein wheat. Because of our short growing season we are able to grow winter wheat which is low in protein. It is sold as a cash crop. The flour for Monks' Bread is spring wheat which is high in protein.

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense.

Monks pray. A monk is in a constant state of prayer, expressed in whatever he's doing. Whether he's sleeping, eating, working or in church, monks never stop worshiping God, because God is in absolutely everything they do. The monastic day is structured with six church services, or offices, which the monk must attend. The first is Matins at dawn, followed by Lauds, then after the morning's work there is a short time for Midday prayer.

Occasionally a monk decides that he no longer wants to be a monk and can return to a life outside. If this happens he cannot return. Monastic vows are not something which should be taken lightly, or something an individual can dip in and out of. However, the monastery is not there to hold people against their will.

The monks at the Abbey of the Genesee located in the beautiful Genesee Valley in western New York. The Abbey is near, the town of Geneseo, along the winding banks of the Genesee River. Our life is a mix of prayer, work and spiritual reading. We operate a bakery and farm to support ourselves and to assist various charities. We also offer retreats to those looking to spend some quiet time with us and to join us in prayer.

Since religious garb is a personal choice, and is infrequently worn in the college area, it is pretty hard at first to tell who is Benedictine and who isn't. Relax, you will learn eventually. The letters "OSB" after a name stand for "Order of Saint Benedict," so that's a pretty big clue if you have a formal written list like a phone book. "S" before a woman's name means "Sister," and "Fr" and "Br" both identify monks.

All bread has yeast and the idea is that you TOAST it WELL. This kills the yeast. I would avoid sourdough and fruity breads but the others are fine. Return to Top.

Our bread rises as a result of the starter method we use. All Pacific Bakery products are made under supervision of Kosher Overseers of America (KOA). They are not suitable for Passover because they are leavened.

These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Commercial breads can contain non-vegan ingredients, including whey, honey, shortening (some labels specify vegetable shortening, which is vegan), milk, and eggs. Sodium stearyl lactylate, glycerides, emulsifiers, natural flavor, mono- and diglycerides, glycerides, emulsifiers, artificial flavor, and lactase are just a few of the ingredients that, although not in every case necessarily animal-derived, should be considered non-vegan. Some bakeries grease the bread pans with animal fat.

Ezekiel, Essene and Manna breads are made from 100% sprouted grains, as opposed to all other commercially available sprouted grain breads which also have regular flour included in the recipe. The lectins in many grains are contained in the seed coat. The seed coat is actually metabolized by the seed/grain when it is germinated, thereby eliminating the lectin and rendering the food useable. New brand names of sprouted grain bread are continually coming to market.

The Zone is not about completely avoiding certain foods, but more about making wise choices and balancing your foods. No food is absolutely banned on the Zone. While these food items should not be used often, it is ok to include them with your meals on occasion. As a general rule, you should try to keep unfavorable carbohydrates to 25% or less of your total carbohydrate allotment.

For answers, experiments, pictures and step by step instructions for making bread, visit this website: www.howstuffworks.com/bread.html.

instant read thermometer will let you know when the bread is thoroughly cooked. It should read at 190 degrees F when put into the middle of the bread after baking. If the cycle is over and bread is not cooked all the way through, you may finish it in your conventional oven. Another option, if you bread maker has a Bake Only cycle, is finishing it in the pan. However, most machines need time to cool off before they can bake again.

Bread collapsing may be a sign that you are using too much liquid. When too much fluid is added gluten growth is stimulated so much that the dough cannot hold its structure and collapses.

Batter bread is a shortcut, no-knead yeast bread. Ingredients are simply mixed, then the batter is spread in a pan to rise and bake.

Sourdough, named for its unique flavor, has a slightly sour flavor. The bread won fame in the gold rush days when each prospector carried his own pot of yeast starter (a mixture of yeast, water and flour) for making breads and griddle cakes.

Everyone is capable of being lonely. Everyone is capable of feeling down and a bit low. We all have good days and bad days. And if monks were happy all the time, we'd think that a bit strange. However, the monastic community is a family and a monk views his fellow monks as his brothers. Not to mention the one-on-one relationship he has with God!

No, home freezers are not designed for the quick freezing required for unbaked dough to ensure satisfactory rising and baking. It is better to bake the bread and then freeze it.

SPLENDA® QUICK PACK™ No Calorie Sweetener pouches are not intended for cooking and baking. It is specially formulated for sweetening unsweetened powdered soft drink mixes. Because SPLENDA® QUICK PACK™ contains sucralose and only a small amount of maltodextrin and dextrose, it does not have all the functional properties that sugar provides, some of which are very important and desirable for certain baked goods.