His is eye is on the sparrow
And I know He watches me.
“Look at the birds of the air, for they do not sow, nor do they reap, nor gather into barns. Yet your Heavenly Father feeds them. Are you not much better than they?” Matthew 6:26 MEV
My husband, Robert, feeds our backyard birds everyday and each time he does so, it is a tender reminder of my Heavenly Father’s ever present provision in my life. Amazingly, these little cardinals, finches, mourning doves and countless others have learned Robert’s routine. Or, perhaps, they’ve taught us their own rhythm. Either way, their gleefully singing, merry-hearted selves arrive promptly at dawn and dusk each day fully expecting breakfast and dinner, yet having done nothing to earn or deserve their meals.
Isn’t that a vivid image of how it is with us, as children of God? We could never earn God’s unconditional love or merit salvation, yet God freely bestows both upon all who sincerely come to Him.
“I sing because I’m happy! I sing because I’m free! His eye is on the sparrow, and I know He watches me.”
What a glorious hymn.
Needless to say, it was perfectly fitting when I noticed my favorite specialty grocer carries a bread in their bakery that’s loaded with seeds and tasty things! But alas, it isn’t freshly milled flour and isn’t organic. Not good. So I perused their ingredient label, then merged it with a couple of sandwich loaf recipes I had at home to produce this collaboration. It’s crunchy, hearty and (I think) turned out really well!
And, I just had to laugh a little bit to myself as I kneaded in a few of the same ingredients my husband feeds our feathered friends!
“Therefore, do not fear. You are more valuable than many sparrows.” Matthew 10:31 MEV
Sensational Seed Bread
Yields: 4 large loaves
- 6 cups hot water (approximately 110-115 degrees Fahrenheit)
- 2/3 cup olive oil
- 1 cup honey
- 2 tablespoons salt
- 17 cups whole wheat flour (If grinding your own wheat, you will need to grind approximately 11 cups of wheat berries to yield 17 cups of flour.)
- 2 tablespoons (rounded) dry yeast
- 1/2 cup whole sunflower seeds
- 1/2 cup whole millet
- 1/2 cup whole poppy seeds
- 1/2 cup whole flax seeds
- if any of these seeds don’t appeal, you may easily substitute pumpkin seeds or most any other small seed
- Mix all dry ingredients in a large bowl
- Mix wet ingredients in a larger bowl
- Add dry ingredients to wet, two cups at a time, fully incorporating before adding more dry to wet
- Add seeds during the kneading process (alternatively, add seeds in with your dry ingredients)
- Knead dough for 8-10 minutes (or until it passes the poke test or windowpane test)
- Plop dough into large bowl for first rise of one hour
- Oil four quick-bread size loaf pans
- After first rise, divide dough into four loaves
- Place equal amounts of dough in each pan
- Allow to rise a second period of about thirty minutes
- Preheat oven to 350 degrees during this second rise
- Bake about twenty minutes, or until golden and hollow sounding when tapped
“Are not five sparrows sold for two pennies? Yet not one of them is forgotten by God. Indeed, the very hairs of your head are numbered. Don’t be afraid; you are worth more than many sparrows.” Luke 12:6-7 NIV”
With love and butter,
Jess, The Bread Believer