A Journey to the Center of the Heart

A Journey to the Center of the Heart, by Anthony Farano

I believe the quest for health is as old as any that man has ever embarked upon. I know that my journey has been one of great length, and since its beginning, I have found myself down many roads, both paved and some as far off the beaten path as one could wander.  I am delighted to share my story to create the most delicious and nutritious french toast ever!

This tale is one that truly touches my heart.  It is a trip down one of memory lane’s oldest, and for me as a young boy, its one of my most cherished memories.  I was about twelve years old when my dad taught me how to make french toast. I can still remember soaking bread in the batter for him.  Butter basting was the trick to golden perfection and I learned it well.

French toast was one the very first dishes I ever learned to make, and from the very first time I made it, even to today, the recipe changes just about every time.  During a recent trip back home to visit with my family, I was introduced to Jovial einkorn flour by my brother who works at a local co-op.  Over the years, many of my previous attempts to make bread had failed, but this time, with Jovial and the help of my family, it was a success!

“Is it ready?” She asked. “Needs a bit more time” I assured her, as she added a touch more raw butter and some veal tallow my brother had rendered.  “Its almost ready!” She exclaimed.  After that we caramelized the toast with some local raw honey and served it topped with fresh whipped cream and berries.  As for the rest of this story, well the rest is history, let’s just say not a crumb survived.  My sister approved and I know you will too. Cinnamon raisin french toast made with Jovial einkorn flour was love at first bite!!!

Lets get cooking!!

I hope that you’ve enjoyed this story as much as I did sharing it.  Below are the recipes for making both cinnamon raisin bread and french toast so that you and your loved ones can make your own delicious creations and memories to cherish and share together.

For this recipe, and in all my recipes, I try to source all local organic ingredients.  Grass fed dairy, pastured eggs, and local wild honey were just a few of the choices used here.  By using quality ingredients, such as Jovial Einkorn Flour, I not only find that the end result is much tastier, but I know that its much healthier too.  And for those of you who don’t cook with dairy or just want to try something new, substituting diary with coconut milk, coconut cream, and coconut oil is amazing too!

What you will knead:

For the bread…

• 5 cups Jovial Einkorn flour
• 1 cup warm spring water
• 2 ½ tsp. dry active yeast
• 3 tbsp. raw wild honey
• 1 tsp. celtic salt>
• 6 oz. Seedless Mannuka Rasins (non sulfured)
• 2 oz. Ground Cinnamon (non irradiated)

For the batter…

• 16 oz grass-fed full fat milk
• 12 oz grass fed heavy cream
• 2 large pastured eggs
• 1 oz Madagascar bourbon vanilla
• 4 oz grass-fed butter
• 4oz beef or lamb tallow

Cooking Technique

1. Dissolve yeast and 2 tablespoons honey in water. Let stand 5-10 min.<
2. Combine salt and 4C flour in large mixing bowl reserve 1C for dusting and thickening if necessary.
3. Add wet mixture, knead in bowl until combined then knead on clean surface until smooth.
4. Transfer to mixing bowl.  Cover and let rise 1 hour
5. Remove dough, evenly work in raisins, roll flat and spread an even layer of cinnamon.  Roll into loaf and place in an oiled 8” x 4” loaf pan. Cover and let rise for 30 minutes.
6. Bake in preheated oven at 375°F for 35-40 minutes.
7. Once the bread has completely cooled make several thick even slices.
8. In a large deep bowl, beat egg, milk, 8oz cream, and vanilla.
9. Submerge a couple of slices of bread at a time in batter. I like to really let it soak in for a few minutes.
10. On med/high heat, melt 1-2 tablespoons butter and a little tallow per slice of bread and begin to cook until edges become crisp and golden brown. The key is to always keep some cooking fat in the pan. I actually baste mine.
11. >Add more butter and/or tallow and flip. Keep crisping and flipping and adding a touch more butter and/or tallow until the toast is nice and crispy and golden all over. Melt another tablespoon butter in pan, flip over and immediately drizzle honey over toast and caramelize.
12. Add 4oz cream into large bowl for whipping, beat with remaining honey until medium to stiff peaks appear.
13. Serve with whipped cream and fresh berries!!