LOAFING AROUND

Inspired by a bread baking catalogue, I ordered some specialty flour for making French Baguettes. The recipe offered the option of using a bread machine to do the work of kneading the dough. Although I own a very nice bread machine, I wanted to enjoy the full process of bread baking with my own two hands. I was looking forward to the feel of the dough against my palms as it comes to life through the kneading process. Kneading bread helps to develop the gluten and elasticity necessary for the bread to raise and form the shape of a loaf. As the loaf rises, air pockets form to lighten the dough.

As I previewed the recipe, I realized that it only required about six to seven minutes of actual kneading time. This is in contrast to the usual 8 to 10 minutes required for most loaves of bread. Further inspection of the recipe revealed that the bread also required several lengthy resting periods: four and one-half hours in all! I was disappointed that I had chosen such a “lazy” method of bread baking as I was looking forward to being actively engaged in the entire process. Perhaps this is where the term “loafing around” originated! As I considered this recipe, I recalled many of the lectionary texts that relate to the theme of bread. Most all indicate that bread is a source of life, or energy for action and sustenance. Bread is what we eat in preparation for the journey ahead.

As a result, we tend to think only about the end product of bread making as providing a source of energy for life. In doing so, we often overlook how the bread-making process itself affects the quality of the actual product. If bread does not experience both working/kneading times, as well as a resting time, it won’t bake properly. The yeast must have time to grow and develop in a way that produces air pockets, or space, which lift and shape the bread. Maybe this is the key to what Jesus was trying to tell us. Jesus gives us the nourishment we need in order to do our work in this world and also what we need in order to rest and grow. Like bread, we need time to develop, grow, and give space to that which lifts and shapes us. Otherwise, we go flat and lose our full potential to give nourishment to others, through Christ.

Certainly this comes to you at a time when you feel you can do anything but rest. As fall approaches, the one thing on your minds is not lengthy resting periods, but rather full schedules. Our culture rewards those who do more and tends to frown on those who engage in “loafing around.” But, if we are truly to be effective in the ministry of nourishing others in the Word of God, then we must allow for spaces in our schedules that lift and shape us for that work. So take a step back, look at your schedules and mark off regular “bread making” time each week. Allow time for Christ to enter into the spaces of your rest! Amen.