THE ART OF MAKING BIBLE BREAD,
requiring possession of a GRINDER or MILL
The Tastiest Grain on Planet Earth : Wheat !After a lifetime of headcolds, three a year, I learned from healthfood nuts that one had to quit mucus-forming grains entirely or only use only soaked, rinsed grains as there are so many things wrong in milled Grain. Besides starch and high calories which makes grain eaters chubby...their CARB grams aggravate Diabetic tendencies most of us have. (NOTE: "Bread made from sprouted grains has a lower blood-glucose raising ability than bread made from normal flour. When grains begin to sprout, carbohydrates stored in the grain are used as the fuel source for the new shoot. The more readily available carbs stored in the wheat grain will be used up first, thereby reducing the amount of carbs in the final product." ) http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm
You do want to choose low glycemic food if you think you have incipient diabetes. And all of us should lose the GLUTEN which is that gluey proteinaceous substance which gives us asthma and regular head colds and flus: When you quit processed starches, those diseases disappear. WHY GRAIN IS BAD," Last, there's a problem with arthritis and bone damage that comes from Phytates (an acid in the plant kingdom, an evolutionary choice 'they' make to avoid being eaten. That acid melts calcium, meaning our bones,) So I investigated and learned how the BIBLE told us to use grains: by soaking them first, until the acids leached out into the water and they were half sprouted, their carby quality dissipated, tossing the water with the Phytic Acid, then making dough out of the TRITERATED, MASHED live and now SPROUTING seeds. Ezekiel bible chapter actually has the recommendation: soak and grind. THEN treat like dough and do the usual things and bake. The exact bible quote escapes me but it didn't escape the EZEKIEL 4:9 AD COPY.
I began to buy their BIBLE BREAD, made in California by Ezekiel. And WONDER OF WONDERS, Hallelulyah, for the next 20 years, never had a single cold or flu. No mucus, either. No sniffing every morning. And if I ate ramen, pasta, regular bread even once, or crackers or breakfast cereal, I woke clogged and I SNIFFLED! Mucus is gluten! BREAD is GLUTEN but not BIBLE BREAD.
The great part of learning about making this bread is that you don't need to go to Harvard to understand how do it but do it and your life will improve. You and your spouse can start to go on those European holidays you've dreamed about, and your overall health and sense of adventure will be reinvigorated. Yes, the right bread can DO this!
I write about everything that ever impressed me as worthy, useful or good and wrote up THE MAKING OF BIBLE BREAD here, and put it at my FRUGAL LIFESTYLE WEBSITE, which brought me a reader who'd actually micky moused his own Bible Bread. ONE COULD MAKE one's own? Soak? Mash? all that? YES he said. 'Tell me how,' I responded. He wrote: "You asked if I would tell you how my bread turned out if I made it using a masticating-type carrot juicer machine to grind the sprouted grains. The answer is yes and IT TURNED OUT GREAT! I used an Oscar Vital Max I bought when I lived in England."
Said my friend in a letter. He went on to say "I have a voltage transformer for it. (That's in ENGLAND. Doubt we need one here.)Now a juicer is NOT the right thing to triterate soaked grains, even if they are pre-softened, trust me on that, though you're free to try. America has the VITA-MIX of course. (Search on that term with a hyphen.)
WHAT YOU WILL HAVE TO DO ACCORDING TO MY READER PAL:
Steps: 1. Soaked 1 cup winter wheat, 1 cup barley and 1 cup millet overnight in a bowl covered with water
2. Drained and rinsed the grains 3. Fed grains slowly into the machine with the grains dripping wet to keep
the machine from getting stuck. A really nice coarse paste came out the other end. 4. Used my bread machine just to mix the other ingredients (below) and left the loaf to rise more in the panTo the ground sprouted grains I added:
Approx 4 tsp yeast (This breadmaker recommends proofing it, see * below)
1/2 cup warm water
4 tbsp olive oil
1/2 cup brown sugar
1 tsp sea salt
1 handful sunflower and pumpkin seeds each,I shot it into a very hot oven, 400F to make it STAY HIGH, rather than collapsing the yeast with a LOWER temp. The center slightly collapsed. I'll try 425+ next time. Once it had hardened, I opened door a tad, lowered fire to 325 to finish baking it. This bread is wonderful! I dare say better than Ezekiel - though I am biased.
* I not only proof yeast, I discard the dead yeast cells as they're bitter. First, : buy twice as much as you expect to need, crumble or drop into 1/2 cup of sweetened, pure water, no bleach in it, can be honey or sugar, just a tsp or so, encourages the 'culture'. Water should be body temp. Leave it where it's warm. A big furry blob of foam will grow on top, that's the LIFE PART. The part of the yeast that isn't alive, little dead parts, sinks to the bottom in a gray mess. Half is no good. HALF is good and develops nicely. That foamy part is what you scoop off into your dough. YOU LEAVE behind the rest. It may develop in the next hour or part of it will. Add to loaf in a knead later.
MAKING SOUR DOUGH STARTER WITH WHAT IS LEFT OVER: In a fairly large sterile jar mix equal portions of flour and milk with a couple tablespoons of sugar then scoop out the foam and add it to the mixture and shake well. Set the jar in a warm place (I use the top of the fridge) with the lid loosely attached and a plate underneath and watch it come to life over the next few days. That's your 'starter'. It is sour due to the two days out in the kitchen. Once it's bubbly right through keep it in the fridge. If you save even a spoonful of that and mix it with a two cups flour to one cup milk and three tbsps sugar you can expand it indefinitely. You can share it with your friends too!
I was thinking of sprouting a lot more grains, 'masticating' them all at one time and then freezing the raw dough in 3 cup portions. That would be easier than soaking grains overnight each time and cleaning the machine each time.
I imagine one could precook a handful of brown rice or basmati, add it to the dough. Ditto flavors like sesame, garlic, rosemary, (no stems) basil, oregano. And try split,seeded green or black oil Olives --using real European olives, not American canned ones. As Artisan bakers use these in their posh breads
GOING PUBLIC? Want to sell bread to local posh markets? THE HEALTH DEPT wants you to have lath over the floors two sinks with hot water and cold, dish washing facilities. As long as you are following generally recognized as safe - practices, i.e., there are 2 sinks, non breakable covers mounted over hanging lights and there are no insects or rodents, you can pretty much pass most FDA or health dept tests. Or you have to do is sub-contract by finding a commercial bakery that will allow your team in in mid morning or at some time they don't have workers in kitchen busy.
http://www.breadmachinedigest.com/reviews/grainmill-reviews/nutrimill-grain-mill.php
http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/
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Our POSTER is ANITA SANDS HERNANDEZ, Los Angeles Writer, researcher, mother of 4 and career Astrologer. Yogi Bhajan hired her for 35 years and said she was the best. Catch up with her websites TRUTHS GOV WILL HIDE & NEVER TELL YOU, also The FUTURE, WHAT'S COMIN' AT YA! & HOW TO SURVIVE the COMING GREAT DEPRESSION, and Secrets of Nature, HOLISTIC, AFFORDABLE HEALING. Also HOW TO LIVE on A NICKLE, The FRUGAL PAGE.* Anita is at astrology@earthlink.net ). Get a 35$ natal horoscope "my money/future life" reading now + copy horoscope as a Gif file graphic!
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