I happened upon Sue Becker's CD: "The Bread of Idleness" and it resonated with me. The C.D., free at Bread Beckers, discusses: some of the nutritional science behind wheat grains, the many health benefits of freshly milled flour along with biblical correlations regarding food. Building a stronger immunity, living with more energy and relieving constipation are just some of the physical benefits discussed. I was ready to go GLUTEN FREE until I heard Sue Becker speak and was encouraged to look deeper. I highly recommend listening to the CD and doing a little research.
"Of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missing from wheat-- vitamin A, B12, and C, and the mineral iodine." Bread, made with freshly milled wheat, contains almost all of your daily essential nutrients needed. It is so important to mill and bake right away. Within 3 days of milling flour 90% of the nutrients are lost due to oxidation. Once the bread is baked, with the fresh milled grains/beans, the healthful nutrients are locked in! One point in the lecture, which spoke to me, was one regarding what wheat producers do with the germ and bran of the grains (after they separate it to make the soft white flour). Producers (doing what is best for their pocketbook) sell the germ and bran to cattle ranchers for high protein feed. When asked, "Well, what would happen if you gave the people the germ and bran- and gave the cattle the white flour??" The rancher replied, "Well.....(pause).....the cattle would die".
Think about that:
TheCattle
Would
Die
Now... don't get me wrong, I love my Sunbeam bread, but 95% of the time, I buy "whole grain". Recently I told someone, that I felt it was all so processed- I might as well eat the yummy Sunbeam for my fresh tomato sandwiches... maybe my gut feeling was correct.
But this is more than just about bread. The CD, and article discuss the importance of "gathering the manna". I found the article to be informative as well as thought provoking. "Lord seeing the multitudes and being deeply moved – he had compassion on them because they were bewildered, harassed, distressed and dejected – like sheep without a shepherd”. ~Matthew 9:36
MY THOUGHTS
There are two parts, the physical part and the spiritual part, of what it means to make bread. Our energies are put in so many different places these days. We (and food) are stretched thin. So much of what we are/eat is broken down, over processed, and low quality. We are all so "busy". Something we need is missing. I don't think I'm alone in feeling a bit "over-processed" "bewildered" and "distressed" lately. Maybe the answer to many emotional and physical aliments is right in front of us? We create whatever life we choose to have for ourselves. Are we choosing whole? Or settling for pieces? Are we giving whole? Or giving pieces? We should take the time to create our own food and protect our most precious resources: food and water. We should spend the bulk of our money on healthy, organic food. If wholesome food is "too expensive"...while I afford an iPhone and cable...... then I need to seriously rethink my priorities.
God created the food we need, in perfect design. With GMO's on the rise we are doing damage to the Earth's food that we will not be able to undo. I believe we are facing a time when getting back to basics may be a necessity- for the good of us and the good of the Earth's food supply. Now, I'm not saying milling my own grains and baking homemade bread is the answer to the worlds (or even my) problems but I do believe it offers many healthful benefits we need- especially with heart disease, cancer and obesity on the rise.
"Give us this day our daily bread". Separation causes weakness ...but whole is strong. A bucket of grains can last for 100's, even thousands, of years. Kernels of wheat found in Egyptian pyramids were able to sprout 4,000 years after being buried! Wheat is one of the only foods that is both the fruit and the seed. It only spoils after being milled and separated.
Few of us question the quality (and seek to know what's really in our food and water). It is OUR duty to take on the responsibility of providing food (and protection) for ourselves and our family. Not because we are fearful, but instead because we are responsible for co-creating a beautiful, good, safe and abundant world.
Something to think about: We look to the government for guidance, the grocery store for food and the police for protection. I am grateful for these services, but what if these things, which we have become so dependent and reliant on... are one day not there? If the grocery stores were closed for a couple weeks... Could we provide for ourselves and our family? Ya gotta admit- it's not the worst idea in the world to know how to fend for yourself. 35 pounds of organic wheat (with essential nutrients stored within the grain), REAL salt, 12 lbs of honey, and a good water filter offer comfort if the power were out for a week or so. Ok... that was gloomy. Back to fun bread making with the kids...
I mill my own grains (and beans) which allows me to feed my family whole grains with nutrients. We have not bought any store bought bread, muffins, pancakes, grits ... and can tell a huge difference! We eat whole grains at EVERY meal.
Together, we are creating wholesome food,
precious memories and turning something simple,
like eating bread, into something spiritual.
 |
Basic Bread Recipe
1 1/2 C HOT water
1/3 C EVOO
1/3 C local honey
2 t REAL salt
4-4 1/2 C fresh milled flour (3 C grains = 4 C flour)
1 T rice bran
1/2 C flax or Salba, optional
1 T active dry yeast
~Grind flour: (I use 2 C Hard Red, and 1 C Kamut)
~Stir: hot water, honey, oil, and salt. Add half the flour and the rice bran. Stir well. Add 1 T yeast and 2 more cups of flour and mix until you have soft dough.
~Kneed the dough on a flour surface for 5-6 minutes.
~Place in glass bowl, cover with flour cloth and let rise in a warm place (set outside or use proofing setting on oven).
~Kneed the dough on a flour surface for 5-6 minutes.
~Place in glass bowl, cover with flour cloth and let rise in a warm place (set outside or use proofing setting on oven).
~When the dough has risen to double the size, punch down (my kids favorite part) and kneed a couple times.
~Let rise again to double the size.
~Punch down and shape. Place in a 2lb bread pan (I use USA Brand). Let rise a 3rd time.
~Bake at 350 for 30 minutes. Cool a bit, remove from pan. Spread a bit of butter or EVOO on the top and sprinkle with pink Himalayan or REAL salt. Continue to cool on a rack for hours.
MUFFINS
Mix dry:
1 1/3 C grains: Hard red, Ezekiel blend, Hard white, Spelt, Kamut (=2 C fresh milled flour)
1 t REAL salt
1 t baking powder
1 t baking soda
1/2 C honey or Sucanat with honey
Mix and add liquids:
1 cup buttermilk (1 Cup sweet-milk plus 1 T Apple Cider vinegar and let sit until thick)
1 egg
1/2 C safflower oil or applesauce
1 t vanilla or almond extract
PUMPKIN:
Add 1-2 C organic mashed pumpkin and 1 t pumpkin spice, Trader Joe's and 1/2 C chocolate chips (Trader Joe's)
BANANA:
1-2 C mashed banana and 1/2 C chocolate chips (Trader Joe's)
BLUEBERRY:
1 C blueberries, mashed
CHEESE:
No extract, add 2 C cheese and some herbs (rosemary, parsley... )
~Mix wet and dry ingredients and stir. Bake in 12 cup USA muffin pan at 400 for 17 minutes.
~Mix wet and dry ingredients and stir. Bake in 12 cup USA muffin pan at 400 for 17 minutes.
PANCAKES
makes a ton, 1/2 recipe for small crowds
Mix dry:
2 C grains: Hard red, Ezekiel blend, Hard white, Spelt, Kamut (=3 C fresh milled flour)
1 t REAL salt
1 t baking powder
2 t baking soda
Mix and add liquids:
3 cup buttermilk (1 Cup sweetmilk plus 1 T Apple Cider vinegar and let sit until thick)
4 egg
1/3 C oil
1 t vanilla or almond extract
MY KIDS LOVE THIS LITTLE BREAD
1 1/4 cups hot water (105-115F)
2 teaspoons active dry yeast
1 tablespoon honey
2 cup whole wheat flour- freshly milled (1 1/3 C grains)
1 cup whole rolled oats (not instant oats)
1 ½ teaspoons REAL sea salt
2 tablespoons butter, melted, for brushing
1 tablespoon honey
2 cup whole wheat flour- freshly milled (1 1/3 C grains)
1 cup whole rolled oats (not instant oats)
1 ½ teaspoons REAL sea salt
2 tablespoons butter, melted, for brushing
~In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
~In the meantime, mix the flour, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
~Brush an 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
~Preheat the oven to 350, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly.
~Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1 large egg
3 T melted butter
1/3 C honey
2 large mashed bananas
1 t vanilla or almond extract
~Stir together dry ingredients. Combine egg, butter, honey, bananas and vanilla and beat until well blended.
~Add dry and web minutes and beat until blended. Spread batter into greased 9" pan.
~Bake at 350 for 30 minutes. Cool in pan. Remove from pan and cool on rack.
~In the meantime, mix the flour, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
~Brush an 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
~Preheat the oven to 350, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly.
~Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.
BREAKFAST BANANA CAKE
By Bread Beckers
1 and 1/3 C freshly milled soft wheat flourBy Bread Beckers
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1 large egg
3 T melted butter
1/3 C honey
2 large mashed bananas
1 t vanilla or almond extract
~Stir together dry ingredients. Combine egg, butter, honey, bananas and vanilla and beat until well blended.
~Add dry and web minutes and beat until blended. Spread batter into greased 9" pan.
~Bake at 350 for 30 minutes. Cool in pan. Remove from pan and cool on rack.
CRANBERRY BREAD ~ My Favorite!!!
From the kitchen of my Grandma, Barbara Veith
4 C whole wheat flour, freshly milled (3 C grains)
2 t baking soda
2 t REAL salt
1/2 C Sucanat
1/2 C honey, sage or light (or Sucant with honey)
1/2 C honey, sage or light (or Sucant with honey)
2 eggs, beaten
1 t vanilla
1 1/3 C milk
A stick of butter, (1/2 C) melted
2 C cranberries
Chopped pecans (optional)
1 1/3 C milk
A stick of butter, (1/2 C) melted
2 C cranberries
Chopped pecans (optional)
~Mix dry ingredients before adding wet ingredients.
~Pour into (2) 4x8 greased and floured loaf pans.
~Bake at 350 for 1 hour or until wooden toothpick comes out clean.
~Cool for 10 minutes and remove from pans. Keep in refrigerator and serve with cream cheese!
