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

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.

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.

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.

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!

Molds are part of a larger group of microorganisms called fungi. Fungi are found everywhere, but soil, air, water, and decaying organic matter are prime sources. Molds are microscopic plants made up of several cells. Many have a filament and a head that contains spores that can spread through the air and start new mold plants.

One thing you can try is to put ½ tablespoon of oil in each corner of the pan before adding the water. This method has worked well for many people.

The nonstick baking pan provides excellent release; however, the kneading blades sometimes make the bread difficult to remove. If this happens, allow the bread to cool at least 15 minutes in the pan before attempting to remove the bread. If necessary, twist the two wing nuts that are under the pan in both directions to help release the kneading blades from the loaf.

For more information about the Cistercians read "The Cistercians: An Introductory History" by M. Basil Pennington, O.C.S.O.

Most monks in our tradition do not become priests. Some are already priests before entering the community. From time to time a brother may feel called to ordination. This call is discerned by the Abbot and the community and, if the discernment is positive, the brother will commence the required studies for the priesthood. If need be he will go to a seminary for his studies. Priestly discernment and studies take place only after solemn profession of vows.

The monks used a cone-shaped metal funnel, or chak-pur, to pour the sand. Running a metal rod on the chak-pur's grated surface created vibrations that caused the sand to flow like liquid.

The Tibetan monks came from the Drepung Loseling Monastery. After 1959, the monastery shifted its main headquarters and school to the state of Karnataka in southern India. The Loseling Institute, a monastic seat with 2,500 monks, is located in Atlanta, Georgia.