Hummingbird Bread with Bee Balm Flowers

Hummingbird Bread with Bee Balm Flowers

This bread is best when allowed to rest in the refrigerator overnight. It's crumbly texture makes it difficult to use for sandwiches, but thick slices are delicious when toasted and served with a favorite spread. The bee balm plant, whose fragrant and minty flowers are used in this recipe, has long been prized by Native Americans for their medicinal and culinary qualities.  Some of the best known bee balm plants are: wild bergamot, oswego tea and lemon spice. 
 

Ingredients:

1 package dry yeast
1/4 cup warm water
2 tbls. butter
1/2 tsp. honey (preferably raw organic honey)
4 cups unbleached flour
1 cup bee balm flowers (the outer soft petals)
1 cup water at room temperature
1 egg, slightly beaten (preferably cage free organic egg)
Light olive oil to coat baking sheet

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Dissolve yeast in warm water in mixing bowl. Add butter and honey and mix thoroughly. Add flour and flower petals alternately with water, beating the dough down after each addition. Knead the last of the flour/flowers mixture into the dough by hand.

2. Shape into a ball and place in a greased bowl, turning once to oil all surfaces. Cover with a damp towel. Allow to rise in a warm place until doubled in bulk.

3. Punch dough down and turn onto lightly floured board and knead for 5 minutes. Divide dough in half and shape into two round loaves. Place loaves 4 inches apart on a lightly oiled baking sheet or baking pan and cover with a damp towel. Allow to rise for 30 minutes. Brush top with beaten egg and spread more bee balm blossoms that have been dipped in the egg over top of the bread.

4. Bake in a preheated 400' F oven for 45-50 minutes, or until loaves are lightly browned.

Makes two loaves.

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