And the house of Israel named it manna, and it was like a white coriander seed, and its taste was like a wafer of honey. Exodus 16:31
Manna was a gift from heaven, but it required some work to turn it into something edible. The Torah provided instructions regarding how much manna could be gathered per person per day. Including the limitation that manna could not be kept overnight. This means that you could only gather what was needed for a day.
I think this is where “…Give us this day our daily bread…” comes from in the Our Father prayer. In this prayer we are asking the Lord for only that which we need. We must remember that “this day” refers only to our time on Earth. After reaching the afterlife we won’t need Earthly sustenance.
Honey Coriander Manna Bread
- 1 C warm water
- pinch of sugar
- 1 tbsp active dry yeast
- 1 egg
- 1/2 C honey
- 1 tbsp ground coriander
- 1 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 stick butter, melted
- 1 C whole wheat flour
- 3-4 C all-purpose flour
- Combine water, sugar, and yeast. Allow to sit 5 minutes.
- In the bowl of a stand mixer combine egg, honey, spices, salt, and butter. Add in the yeast mixture.
- Stir in flours 1 C at a time.
- Using the dough hook of stand mixer knead the dough until smooth.
- Transfer dough to a large greased bowl. Cover and let rise 2 hours, or until doubled in size.
- Punch down the dough and divide in half. Knead each loaf again and place in separate loaf pans, or on baking sheets. Cover and let rise 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F.
- Bake 30-40 minutes until golden.
*This recipe is adapted from Eating the Bible by Rena Rossner*
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