Food for the journey: bite-sized spiritual nourishment

This week, given our 'bread' reading in John 6, a hands-on reflection complete with a recipe [at end]!
When I have time, I love making bread – the slow way. There’s something about the process that lends itself to prayer and meditation.
If you can this week, why not make a little time to make some bread, and as you do so, think about your favourite types of bread and all the many different varieties that are available to you...
What do you most appreciate about bread?
What does the phrase “the bread of life” stir in your mind this week?
Think of Jesus’ statement that he is the bread of life.
And, if you make an extra loaf, you could always share it with a neighbour...

Even if you haven’t time to make bread, you might like to use the following prayer
over the week as you think about Jesus as the bread of life.

Prayer/ 
There is nothing like the smell of baked bread. 
It fills a room, a house, with delicious aroma. 
It promises nourishment and confirms availability. 
It creates the sense of well being and goodness... 
Lord, into this world let the living bread create such aroma. 
Let your love, justice and goodness travel far, wide and deep; 
let your spirit instil a sense of hope and well-being 
in our homes, villages, nation, and world; 
let your grace be an ingredient available at the centre of everything. Amen.

Basic 4-step bread recipe/
Ingredients:
500g granary, strong wholewheat or white bread flour;
7g sachet fast-action dried yeast;  1 tsp salt;  2 tblsp olive oil;  1 tblsp clear honey
Method
1/ Tip the flour, yeast and salt into a large bowl and mix together with your hands.
Stir 300ml hand-hot water with the oil and honey,
then stir into the dry ingredients to make a soft dough.

2/ Turn the dough out onto a lightly floured surface and knead for 5 mins,
until the dough no longer feels sticky, sprinkling with a little more flour if you need it.

3/ Oil the loaf tin and put the dough in the tin, pressing it in evenly.
Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen
to fill the tin and it no longer springs back when you press it with your finger.

4/ Heat oven to 200C/fan 180C/gas 6.
Make several slashes across the top of the loaf with a sharp knife,
then bake for 30-35 mins until the loaf is risen and golden.
Tip it out onto a cooling rack and tap the base of the bread to check it is cooked.
It should sound hollow.
Leave to cool.
Enjoy!