Friday, April 6, 2007

Bread the Way Your Grandparents Made It


How to Make Bread the Way Your Grandparents Made It!

by Ken Anderson

"Regular bread is dead food, no life, no enzymes, few phytochemicals,

disease causing junk food."

I have been in the nutrition and health field for a some time (35 years),

with a great emphasis on doing everything we can according to the Bible.

Several years ago, I found that good whole grain bread can be made the

Biblical way

(which is health building) or it can be made the most common modern way

(which is

not health building). Let's look at the difference so, if you decide to make

bread, you'll know the correct method for healthy bread.

First, look at the principles involved in bread making. It would be

healthiest if we ate a large percentage of our food raw to enable us to get

all the

natural health building enzymes out of our food. Any kind of heat kills the

enzymes in food, starting as low as 118 degrees. As the temperature rises,

more enzymes die until we reach 160 degrees when most are dead.

An example is, fresh raw apples have many enzymes but baked apples are dead

food as far as the enzymes go. After eating a baked apple, the body must put

back in the blood those enzymes that have been killed by baking; thus, using

up stored enzymes that could have been used for any number of other very

important jobs (such as keeping the arteries clean to alleviate a future

stroke from occurring). Now, you might be thinking, "How do I get raw bread

to make sure I get those health building enzymes?" That is a good question!

I have also asked that question in the past. The same heat that is used to

bake that bread is used to bake that apple. Heat kills all enzymes in food

whether they are whole grains, apples or cabbage. Victor Irons, born around

the turn of the century, told me years ago that, "Regular bread is dead

food, no life, no enzymes, disease causing junk food." He went on to say,

"If they use organic wheat, stone grind it, use all natural ingredients, it

still is harmful if it drains those wonderful enzymes out because it is

cooked dead food." "It has the same effect on our body, in that manner as

white bread," he went on to say. "Sure, white bread is much worse on us than

whole wheat bread, because it is lacking in much more than enzymes. It is

lacking in minerals, vitamins, fiber etc." He went on to say, "It can be

made where the enzymes have done their job, before we eat it thus, not

robbing the enzymes from our system."

When we look to God's Word, we find that bread is used more than 360 times,

starting in Genesis 3:19 where it says, "In the sweat of thy face shalt thou

eat bread, till thou return unto the ground; for out of it wast thou taken:

for dust thou art, and unto dust shalt thou return." Why would God refer to

bread so many times as something good, if white bread and whole wheat bread

(in some areas) causes so many health problems? (If you don't know that

white bread is bad for your health, read some of the books found in health

food stores or write for information.)

Jesus, after his resurrection, ate fish and bread. Bread was in the ceremony

in I Samuel 21:6 for it refers to the shewbread. Ravens even brought bread

to Elijah in I Kings 17:6. In Psalms 104:15 it refers to "bread" as good

food for it reads in the King James, " . . . and bread which strengtheneth

man's heart." Now, I ask, was this bread something other than what we know

as bread today because when the enzymes are killed, it does not strengthen

the heart but weakens it along with other areas of the body at the same

time. If the bread is not whole grain, high in fiber, it also will plug the

colon causing many other health problems.

In Strong's Concordance, bread #3899 lechem is "food (for man or beast),

espec. bread, or grain (for making it):-({shew-} bread, X eat, food, fruit,

loaf, meat, victuals." This sounds like what we know as bread. Noah

Webster's 1828 Dictionary defines bread as "support of life in general;

maintenance." Webster defines support as "to maintain; to sustain; to keep

from failing; as, to support life; to support the strength by nourishment."

Maintain is defined as, "To hold, preserve or keep in any particular state

or condition; to support- to sustain; not to suffer to fail or decline." The

definition of sustain is "To maintain; to keep alive; to support; to

subsist." The definition of subsist is "To feed; to maintain; to support

with provisions." Bread is so important for life, health, and strength. God

refers to His Word and Himself, through Jesus, as "Bread" in Matt. 6:11 and

Luke 11:11 as "our daily bread." John 6:35 states, "I am the bread of life."

Vs. 32 states, "My father giveth you the true bread." If we say that bread

is the "staff of life" and it is the basis of many meals, then we should

look to Noah Webster's 1828 Dictionary of what staff means. Staff is defined

as, "A stick carried in the hand for support or defense by a person walking;

hence, a support; that which props or upholds." Psalms 23 states, "Thy rod

and thy staff, they comfort me." Bread is proverbially called the "staff of


Since we can see that bread is important, let me now explain how to make

good bread the way God intended it to be made. There is a Biblical or

correct way to have those enzymes work for us and not against us.

Start with chemical free organic grains, grind the grain and mix in the

yeast and warm water along with any other ingredients (wheat germ, sprouts,

cracked grains, and other natural items can be added). Mix and knead it

appropriately. THEN COMES THE MISSING "SEVEN HOUR STEP." After everything

has been done, put the mixture in a large pan with a flannel, cotton, or

wool cloth over it to keep it warm, put it on a shelf overnight (or

approximately seven hours). Next day, after the warm water has activated the

grain enzymes, working all night, the dough will have raised up a lot. Now

knead it several times and let sit for another 1/2 hour. Then, and only

then, do you bake the bread. You see, the key is the seven hours the bread

set, allowing the food engines in the grains to do their job. These natural

grain enzymes, found in the wheat or whatever grain, predigest, or works, on

the bread, changing the calcium/phosphorus ratio and other items in the

bread so that now the bread is good food and not health destroying. Bread

must sit, and work (enzymes are working by doing their job of digesting), to

be health building, staff of life type good food. The yeast and the enzymes

in the grains will have also predigested, meaning most of the work has been

done to digest the bread to enable you to get the good nutrition ready to be

absorbed. Remember, I said the calcium/phosphorus ratio has also changed. We

need more calcium than phosphorus and we get that only after the grains have

soaked or sat overnight, allowing the food enzymes to do their job. If we

don't let this take place, the phosphorus is much higher than the calcium

which can cause many health problems. We need to make the bread like they

did in Bible days and at the beginning of our country. Mr. Irons stated that

this is the way they did it when he was a child. It has only been in the

last few years that people have quit making bread the correct way. If we

would make bread the way our great-grandmother made it, then it would be the

"staff of life."

In Genesis 18:5-8, we find Abraham entertaining three angels. He states, "I

will fetch a morsel of bread . . . Abraham hastened into the tent unto

Sarah, and said, Make ready quickly three measures of fine meal, knead it,

and make cakes upon the hearth." Note, Abraham said to knead it, so it had

already been ground into fine meal and had sat long enough to rise thus

requiring her to knead it and then she baked it. Abraham then went and

killed a calf so they could eat fresh meat and also he got butter and milk

(raw of course) and fed those three angels. I would state that if these

foods were good for the angels, they surely should be good for us as long as

we have not altered or changed what God has provided.

More than 30 times, the Bible uses the word unleavened with bread in the Old

Testament. The word, unleavened, has several meanings; however, in this

article, I am using the meaning which refers only to bread, unleavened

bread. Unleavened bread can be made the same way, only you don't add the

yeast. You should let it stand an additional one or two hours to allow the

food enzymes to work. When some people's systems are run down, they can have

a yeast problem called "Candida Albicans." Candida is a yeast overgrowth

found in people lacking enzymes and a weak immune system. These people

should only eat bread that is unleavened bread.

I pray that we all can get good bread made the proper way by letting the

enzymes work for several hours and then baking it. Bread that is made this

way does not drain the body's enzymes as it is already partly predigested

and the mineral balance is better. Let's get back to Bible principles and

make our bread the way God intended us to. I heard of these principles many

years ago, but never fully understood them until now.


The role of ENZYMES in the food for both man and animals all too frequently

have been a neglected subject scientifically, so far as nutrition is

concerned . . . For example, in 1952, before eight witnesses, Dr. Elmer

Nelson, one-time chief medical consultant of the F.D.A., stated his opinion

that a person could live from birth to a ripe old age just as well on all

cooked foods (where the enzymes have been killed) as he could on all raw or

a mixture of cooked and raw foods.

It has been established by some so-called experts that whole grains contain

an insoluble substance known as PHYTIN, which inhibits the assimilation of

calcium . . . Many experiments have been performed which demonstrate that

some animals die more quickly on whole grains than on white flour because

this insoluble phytin prevents the assimilation of the calcium in the whole

grain, thus, causing rickets in the animal. This occurs despite the fact

that the whole grain has four times as much calcium and phosphorus as the

white flour does. The food processors and refiners and certain persons in

the F.D.A. have seized upon these experiments, stating that "there is no

evidence to indicate that white flour isn't just as good a food and just as

nutritious as whole wheat flour."


In animal feeding, it has been recognized for years that exogenous enzymes

(from the intestinal flora) are important in the digestion of cellulose . .

. In 1949, Mellanby (et al) in London established, with animal experiments

over five generations, that the phytin combination (of phosphoric acid,

magnesium and calcium) of the whole grain unbleached flour is broken down

into assimilable form by enzymatic action when lukewarm water is added to

the whole unbleached flour during the yeast-raising period, or by the action

of the phytase (phosphatase) enzymes of the unbleached whole grain during


Perhaps as an outgrowth of Edward Mellanby's experiments proving the need

for soaking cereal grains in advance so the enzymatic action could break up

the phytin into its soluble component parts, several scientists in the

Department of Poultry Science, State College of Washington, performed

experiments using a native barley, soaked seven hours, as against imported

corn. These experiments established the fact that the enzymatic action is

sufficient after seven hours to enable the animals to utilize the barley

ingredients with better overall results than when fed the corn.

The important points, therefore, are: First, that the whole grain must NOT

be bleached, for bleaching kills the good enzymes, and Second, that the

whole unbleached grain should be soaked in water for a substantial period

before baking to permit time for the phytase (phosphatase) enzymes to break

up the phytin so as to release the phosphates for combining with the

abundance of calcium found in the whole grain. THUS WE FIND THAT BREAD MADE





NOTE: Soaking grains to make nutrients more available may not be necessary

foroptimally nourished people, such as the Hunzas who consume highly

mineralized diets of quality foods. However, where food quality is

questionable, or the intake of minerals in minimal, particular attention

should be given to this method of preparing grains. Special attention should

be given to grain preparations for the elderly, who may assimilate nutrients

less efficiently, for the young, and for those for whom grains constitute

the major dietary staple.

The inability of pasteurized milk to afford or supply assimilable calcium is

no doubt

based to some extent on loss of the phosphatase enzymes through heat

treatment. Those who

say there is no evidence for the need of enzymes in food should explain why

Mother Nature put a half dozen, or more, in milk . . . Dr. F. Pottenger

showed in his celebrated cat tests that calcium was not properly delivered

to bones and teeth if the animals were fed pasteurized milk, and that

condensed milk was even worse. His cats developed pyorrhea and arthritis

very quickly. It is very significant that experiments with human subjects

showed that, even on starvation diets they had no pyorrhea, or arthritis and

practically no tooth decay when they used a minimum of cooked foods.


2 1/2 cups of water or raw milk

1/4 cup raw honey

3 T. raw sesame oil

1/2 to I tsp. Ambrotose powder (heat does not destroy the

essential carbohydrates)6 cups freshly ground whole wheat flour

1 yeast cake or 1 T. yeast granules

2 T. water

1 tsp. of sea salt or real salt

(NOTE: you may wish to use brown rice, nonhybrid corn, even popcorn, or soy

flours in

varying proportions)

1. WARM milk or water and mix with honey and yeast.

2. LET sit about 10 minutes until foamy.

3. MIX flour, rock salt, Ambrotose powder and unheated oil with yeast


Knead approx. 10 minutes.

4. COVER with a towel or saran wrap and let stand overnight or a minimum of

6 to 7 hours in a cool but not cold atmosphere. Return to an oiled bowl.

(NOTE: You

need to punch dough down 3 or even more times in the seven hours.)

5. COVER and let rise until double in bulk in a fairly warm atmosphere.

6. KNEAD once again and divide into two loaves.

7. GREASE bread pans and place shaped loaves in them.

8. LET RISE another 20 minutes

9. BAKE 75 minutes (1 1/4 hours) at a temperature of 325 degrees F.


2 cups of whole wheat flour

2 tsp. melted butter not margarine

2 tsp. pure maple syrup not a chemical type

1/2 to I tsp. Ambrotose powder (heat does not destroy the

essential carbohydrates)

I tsp. kelp or salt (optional)

2 cups pure water or raw milk (or combination)

2 tsp. baking powder (aluminum free)

2 fertile eggs

PLACE fleshly ground flour and milk or water in a bowl. COVER and let set

overnight. In the morning, add the other ingredients. Lightly grease the

skillet. When bubbles start to form, turn the cake over.


1 3/4 cups water

1/2 to I tsp. Ambrotose powder

dash salt (optional)

1 cup oatmeal

Put the oatmeal in a wide mouth insulated Thermos bottle.

BRING water to a BOlL, then put it in the wide mouth Thermos.

Put the lid on and let stand overnight. You

can mix several different grains - millet, buckwheat, rye, etc. and even


and nuts for more variety. When you put nuts in this thermos they become

soft like raisins after they've soaked all-night. In the morning the natural

carbohydrates are released from the raisins and nuts into the oatmeal


Note: Did not to have a ozone air purified on when you're trying to make

bread, it can kill the active yeast.

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