Sitting on the porch with my cup of coffee, my heart is full. It has started raining in the Kalahari. It is a feeling of thankfulness that one can not describe in words. The smell of the earth fills every longing prayer and sigh of the last few months. The parched land, which has endured relentless heat and months of drought, is finally receiving its blessing.

“Take a long, hard look. See how great He is—infinite, greater than anything you could ever imagine or figure out!

He pulls water up out of the sea, distills it, and fills up His rain-cloud cisterns. Then the skies open up and pour out soaking showers on everyone. Does anyone have the slightest idea how this happens? How He arranges the clouds, how He speaks in thunder?”

These are the symbols of His sovereignty, His generosity, His loving care.” -Job 36:26-28 (The Message)

Yes, I need to take a long, hard look at myself. My faith was small, my heart heavy as I watched Janneman return from the field without words. Each day, the burden of watching life wither away under the relentless drought weighed heavier.

And now, the skies have opened. The first drops danced on the dusty earth, bringing the scent of renewal. The ground drinks deeply, the once-dormant seeds awakening with promise. Birds call in celebration, every living thing breathes a sigh of relief. As do I!

This rain is more than just water. It is hope. It is an answer to unspoken prayers. It is a reminder that even in the driest, most desperate moments, provision comes in due time. God hears. He cares!

I close my eyes and listen. As the rain nourishes the land, I treasure the simple, comforting things of life. The smell of Kalahari rain, fresh bread in the oven, the laughter of Janneman returning from the field- these small joys remind me of life’s quiet abundance. Today calls for something hearty yet effortless. An easy oats and honey bread, no kneading required, just time and patience—ingredients that life itself often asks of us.

So, as the rain gently soaks the Kalahari, I mix flour, oats, honey, and water, letting them come together in their own rhythm. As the dough rises, so does my spirit, reminded that sometimes, all we need to do is wait. And I am reminded again—provision always comes, in its own perfect time.- Aldalene

No Knead Seeded Oat Bread

(Recipe from Sally’s Baking Addiction and a sure Kalahari Kitchen favourite)

Ingredients

• 3 cups bread flour, plus more as needed for shaping and pan
• 2 teaspoons (about 10g) instant yeast
• 1 cup old-fashioned whole rolled oats
• 1/4 cup unsalted pumpkin seeds (pepitas)
• 1/4 cup salted or unsalted sunflower seeds
• 2 Tablespoons flax seeds or sesame seeds
• 2 teaspoons coarse salt
• 2 Tablespoons honey
• 1 and 1/2 cups warm water

• Bread Topping
• 1 Tablespoon old-fashioned whole rolled oats
• 1 Tablespoon pumpkin seeds (pepitas)
• 1 Tablespoon sunflower seeds
• 1 teaspoon flax seeds or sesame seeds

Instructions

• In a large mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine. Mix the honey and water together, and then pour over the dry ingredients. Using a silicone spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be very sticky. Shape into a ball in the bowl as best you can.
• Keeping the dough in the bowl, cover the dough tightly with plastic wrap and set on the counter at room temperature. Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
• Line a bread tin with baking paper and dust tin. (or lightly dust a large nonstick baking sheet ) Using generously floured hands and gentle pressure so as to not deflate the dough too much, shape the risen dough into a ball if using baking sheet, or place dough in bread tin. Dough is very sticky.
• Mix topping ingredients together. Sprinkle on top of dough, and if the seeds aren’t sticking, press them into the dough as best you can. Loosely cover and allow dough to rest for 45 minutes.
• During this 45 minutes, preheat the oven to 425°F (220°C).
• When ready to bake, using a very sharp knife, score the dough with a slash or X about 1/2 inch deep. If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape (if baking bread on baking tin)
• Place the shaped and scored dough (or bread tin) in the preheated oven on the center rack.
• Bake for 40 minutes or until the crust is golden brown. (Give the warm bread a light tap. If it sounds hollow, it’s done. )
• Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving. Best served with fresh farm butter!

The smell of good bread baking is like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.
M.F.K. Fisher