Bread is an important basis of our diet. Matthew 4:4 But he answered and said, It is written, Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God. Bread is something that often appears in the word of God, unleavened bread, leavened bread, cakes and wafers.
The Bible tells us in Psalms that bread gives you a strong heart. Psalm 104:15 And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man’s heart. And also that people’s hearts will fail during the second coming of Jesus Christ: Luke 21:26.
Nowadays, the gluten-free diet is on the rise, which means no longer eating bread, or alternatively eating bread made from nuts and seeds. I think it would be good to stay far away from this since the word of God values bread so highly. Jesus Christ says: I am that bread of life. (John 6:48)
I can understand that there are people with a sensitive belly, but I think they should look elsewhere first instead of avoiding bread. This is done by improving your intestines / bowels through raw milk products and healthy animal fats such as eating fat meat and eating healthy leavened bread, etc., a completely different diet that supports healthy intestinal bowel flora, not running on sugar but running on fat.
We only use organic products, from grass-fed animals, organic vegetables, herbs, fruit and grain. These contain more minerals than ‘conventional’ products, they are much healthier and have more taste.
Noah Websters 1828 Dictionary;
1. Meal; The substance of edible grain ground to fine particles, and not bolted or sifted. Meal primarily includes the bran as well as the flour.
2. (White) Flour; the finer part of pulverized grain. To grind and bolt; to convert into flour. (Flour is sifted and does not includes the bran)
Whole grain spelt meal is a healthy, nutritious and more digestible type of meal.
Make sure you do not eat white flour, or as little as possible. White flour goes through a process where it loses its natural nutrients. White flour does not includes the bran and is sifted so that it loses its fibres. Without the fibres (bran) you have chance in getting problems in your intestines / bowels and have blockages and high levels of sugar that are too fast for your intestines / bowels to digest.
Eat your sandwich with a thick layer of grass-fed butter, the fats help digest the bread. Here in the Netherlands we call a sandwich: ‘Boterham’, which means Butter and Ham. The word tells us a lot of truth; eat your sandwich with butter (dairy/cheese) and meat for better processing.
Bread is healthy and gives a strong heart, but enjoy it in moderation, too much bread can make you body sour, so listen to your body.
But why a whole whole grain (meal) leavened bread? Leaven (Sourdough) is something very special, because it ensures that some of the processing of the grains takes place before we eat it, making the bread much more digestible and therefore more nutritious.
For this reason it also helps people with sensitive intestines/bowels. In addition, leaven (sourdough) is a natural leavening agent and breaks down acids such as phytic acid. This whole grain bread also contains slow sugars because of the fibres in it and these are therefore evenly absorbed by the body, making it a healthy source of natural slow sugars. The fibers in whole grain meal (grain) is good for digestion and gives the bowels rest.
And why not commercial bread? All commercial bread contains iodized table salt, this is salt that has been washed and removed from minerals and bleached with chlorine and added with synthetic iodine / an E-number, and is unhealthy for you. The commercial, so-called ‘whole grain meal breads’ are often only partly whole grain and therefore you still eat at least 50% to 80% white flour. In addition, it often contains many e-numbers / unhealthy additives, instant yeast, and baker’s yeast are also unhealthy. Therefore choose home made leavened bread.
Important verses about bread from the word of God, the King James Bible 1611:
Genesis 3:19 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.
Psalm 104:15 And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man’s heart.
Matthew 26:26 And as they were eating, Jesus took bread, and blessed it, and brake it, and gave it to the disciples, and said, Take, eat; this is my body.
Matthew 4:4 But he answered and said, It is written, Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.
Luke 11:3 Give us day by day our daily bread.
John 6:48 I am that bread of life.
John 6:51 I am the living bread which came down from heaven: if any man eat of this bread, he shall live for ever: and the bread that I will give is my flesh, which I will give for the life of the world.
John 6:58 This is that bread which came down from heaven: not as your fathers did eat manna, and are dead: he that eateth of this bread shall live for ever.
1 Corinthians 10:17 For we being many are one bread, and one body: for we are all partakers of that one bread.
1 Corinthians 11:28 But let a man examine himself, and so let him eat of that bread, and drink of that cup.
Make your own mother dough and bake bread.
It seems complicated at first, baking your own leavened bread, but once you start with the recipe it turns out to be not that difficult and above all very fun to do. Especially when the loaves are fresh out of the oven and your whole house smells like freshly baked bread.
The reason that fresh bread is tasty is not the only reason why we started baking bread at home, because finding good and healthy bread is not easy, and once you find one, it is extremely expensive. Especially when you know how cheap it is to make your own bread.
Bread from the supermarket and even from the bakery always have unhealthy ingredients added to it, and even a loaf from a natural organic bakery is not pure and very expensive. That is why we decided to bake our own bread at home.
Baking bread is a task that a housekeeping wife can perform well because she keeps the house, and baking breads requires you to be around the house most of the day.
In proverbs it says that a virtuous woman; that is ‘a God fearing woman’, takes good care of her household, and does not eat the bread of idleness.
So it is clear that a healthy, nutritious bread is baked yourself. Because bought bread from the store contains unhealthy ingredients that are not good for the household and is expensive. Proverbs 31:27 She looketh well to the ways of her household, and eateth not the bread of idleness.
Proverbs 14:1 Every wise woman buildeth her house: but the foolish plucketh it down with her hands.
Proverbs 31:10 Who can find a virtuous woman? for her price is far above rubies.
Recipe written by and thanks to my wife:
Lovely and wise that you are also going to bake bread yourself. We start by making our own mother dough (leaven / sourdough), after this, if you feed it and maintain it properly, you can use it every time you bake bread. I bake 4 to 8 loaves of bread every week and that goes very well with the mother dough and this recipe.
I now know the recipe for the breads by heart and that makes it even more fun. Do not worry, it is not a difficult recipe. It is important that you work cleanly, use no soap, and only use hot water to wash the dishes, and work with wood and glass as much as possible, instead of stainless steel bowls and spoons. Normally stainless steel is fine, but now for the mother dough (leaven / sourdough) it is better not to use metal because this affects the natural process.
We start by making the mother dough (leaven / sourdough).
This is the leaven that you feed and reuse again and again when you bake bread, leaven allows the bread to rise.
INGREDIENTS AND SUPPLIES MOTHER DOUGH (leaven / sourdough)
Organic whole grain spelt meal (Dinkelvollkornmehl)
Kitchen scale (weighing scale / measuring tool)
The mother dough (leaven) recipe takes +/- 5 days. This depends on the temperature in your house, where it is located and whether there is a lot of air movement. I have used a cupboard in the kitchen where there are no spices, as this can affect the mother dough (leaven). Drafts cannot enter the cupboard and there is room for good house bacteria to do their work. You can also choose a warm, draft-free place on the counter. It is important during the process to sometimes smell whether things are going well. The sourdough (leaven) should eventually smell fresh and sour.
Making the mother dough (Leaven / Sourdough)
Before we start, think about when you want to make this, because it is important that it happens around the same time every day:
Pak een glazen kom en weeg hier 50 gram meel in af. Weeg ook 50 gram water af en maak dit lauw warm op het vuur. Giet het bij de glazen kom in en roer goed door met een houten lepeltje. Er mogen geen klontjes meer in zitten. Stop het zuurdesem in een glazen potje en zet voor 24 uur op een warme en tochtvrije plek.
Take a glass bowl and weigh 50 grams of spelt meal into it. Also weigh 50 grams of water and warm it to lukewarm on the stove. Pour it into the glass bowl and stir well with a wooden spoon. There should be no more lumps. Place the mixture of mother dough in a glass jar and place in a warm, draft-free place for 24 hours.
You start at the same time as day 1. Now you will supplement (feed) the mother dough (leaven).
Remove the dough from day 1 from the jar and place it in a clean glass bowl. Add 50 grams of meal and 50 grams of lukewarm water. Stir everything well, and put everything together in a clean glass jar, in a warm and draft-free place for the next 24 hours. Smell your mixture, it should now smell like meal and water. If it is too thin, add less water next time, or vice versa.
Remove the mixture from the glass jar and place it in a clean glass mixing bowl.
Now add 50 grams of meal and 50 grams of lukewarm water to the sourdough and mix well. There should be no lumps in the batter.
Carefully place the mixture in a clean glass jar and place the lid on loosely. The mixture can now rise, so try a slightly larger pot so that it has room to rise. Place the glass jar in a room-warm and draft-free place for another 24 hours.
Remove the mixture from the glass jar and place it in a clean mixing bowl.
Now add 50 grams of meal and 50 grams of lukewarm water to the sourdough and mix well.
Carefully place the mixture in a clean jar and place the lid on loosely. Place the glass jar in a draft-free place for another 24 hours. Small bubbles should now appear and smell slightly like vinegar.
Now you can basically start baking, depending on how you think the leaven (mother dough) turned out. If all goes well, there should now be quite a lot of bubbles in it. Otherwise, you can choose to continue feeding the leaven (adding) for another 1 or 2 days.
If you want to store the leaven (mother dough) you can put it in the refrigerator or a cool basement, where you can keep the sourdough for a lengt of one week.
Then after a week in the refrigerator, the leaven (mother dough) will deteriorate and it will need special attention if you want to keep it, it will then have to be fed with water and meal.
Now that the leaven is ready, you will have about 600 grams of leaven (mother dough) after day 5. There is just something special, this is 600 grams of ‘active leaven’, so you could immediately bake loaves with this. But we are not going to do this, we are going to assume that you would not be baking until tomorrow or the day after.
What we are going to do is take 30 grams of the 600 gram active leaven and combine it with 60 grams of meal and 60 grams of lukewarm water.
(Hint: 60 grams of water = 60 ml of water)
To be clear: 30 grams of sourdough + 60 grams of meal + 60 grams of lukewarm water.
Stir this together with a wooden spoon in a jar and place the lid loosely on it. Now it must stand on the counter at room temperature for 3 hours.
After 3 hours it can go into the refrigerator or basement and is ready to use when we bake breads. We now have 150 grams of leaven (mother dough) in a jar in the refrigerator (basement).
(Now you are wondering what you can do with the remaining 570 grams of active leaven ‘from day 5’, I would say; bake something tasty with it, you can add a little to whole grain spelt pancakes, puff, crackers, quiche or something like that.)
Baking bread consists of two days:
Day 1 The evening before: prepare things for the loaves and activate the leaven (mother dough).
Day 2 The day of baking the loaves.
Day 1. Setting things ready for the loaves, and activating the leaven (motherdough) for tomorrow. The evening before baking, two things need to happen: – In the evening we prepare a number of things on the counter.
– And just before going to bed, we activate the mother dough (leaven) so that we can use it for the loaves for tomorrow morning.
In the evening, setting ready for the loaves:
Large glass bowl with 800 grams of spelt meal (whole grain)
700 ml water + 4 tablespoons honey
(depending on the meal, more or less water may sometimes be needed)
4.5 teaspoons Celtic sea salt (dissolve the celtic sea salt in a little water the night before, because otherwise the sea salt is too coarse and does not mix well with the meal on the morrow)
And just before going to sleep:
– Activating the mother dough: (leaven)
This evening we will also activate the mother dough (leaven) that we have waiting in the refrigerator or cool basement, very easy:
(You do this 8-10 hours before you knead and bake the bread.)
(This is activating the 150 grams of leaven (mother dough) that you have prepared over the past 5 days and is now waiting in the refrigerator)
The preparation of a sourdough starter for 4 loaves is:
300 ml water, 300 grams of organic whole grain spelt meal and the 150 gram jar of mother dough (leaven) from the refrigerator.
First you put 300 grams of meal in a glass bowl, then you heat 300 ml of lukewarm water and pour this into the glass bowl, then you take the 150 gram jar of mother dough (leaven) from the refrigerator and add this too, then stir everything together well with a wooden spoon and leave it on the counter with a loose lid on until the next morning when you start baking bread. This bowl of dough will hopefully become 750 grams of active mother dough (leaven) tonight for early tomorrow morning when we bake the bread.
Leaven in the evening…………………..Activated leaven in the morning
Good night, tomorrow is baking day.
Day 2. Baking 4 loaves
Knead dough (the next morning):
Mix the bowl of water with Celtic sea salt through the glass bowl with 800 grams of meal that we prepared last night.
Then heat the 700 ml of water containing the 4 tablespoons of honey until it is lukewarm. This is added with 630 grams of active leaven (this is the mother dough (leaven) which you activated yesterday evening).
(save the remaining active mother dough (leaven), you will need this later)
Stir this mixture and then add this to the 800 grams of meal.
I first mix all this in the bowl until it becomes one (sometimes it is just a little too dry, then you can add a little bit of water while stirring) and then I take it out and knead the dough for 10 minutes on a nice working height, for some people this is their countertop, but this could also be a table, for example.
The bread dough must be kneaded well, this ensures that the gluten in the bread can rise properly.
After 10 minutes of kneading, divide the dough ball in half and place it in 2 proofing baskets (can also be two glass bowls).
After this / at the same time, it is important to also prepare your leaven (mother dough) for the next time you bake bread. You do this by putting 60 grams of meal in a glass bowl, then heat 60 ml of lukewarm water and pour this into the glass bowl, then take 30 grams of the active leaven (mother dough) that remained over. Stir well and pour into a glass jar. Place the lid on loosely. This now lasts as long as the first rise of your bread (3 hours), then this jar of sourdough goes in the refrigerator and you save it for the next time you bake bread again. (for example the following week)
p.s. You now have about 90 grams of active leaven (mother dough) left over from what you had in the refrigerator: You can use what remains of the leaven to make all kinds of things, for example you can add it to pancake batter, crackers, quiche dough, puff, etc. When you will do it more often, it will become easier and more familiar and you will notice that you will enjoy it more and more to use it.
(Never use or drink hot tap water for consumption from the gas boiler, ‘heat cold water in a pan on the stove’)
The first rise (proof):
The loaves will then rise (proof) for 2 to 3 hours, this depends on the temperature in the house. In summer this is shorter than in winter. We usually use 3 hours for the first rising (proof). This is called the ‘first rise’, because there is also a ‘second rise’ of the dough that we will look at later.
After the first rise, carefully knead the loaves. This ensures that the gluten relaxes again and can handle a new rise later. Kneading should not take too long. One minute at most, and during that time you can also neatly round the dough for the rise baskets (proofing baskets). Divide the dough among 4 rise baskets. This is also the moment when you can put seeds, oats, nuts or whatever on or in it.
Do you want seeds on your bread? Wet one hand and spread it on the top and/or bottom of the bread. For example, place the seeds ready on the counter and carefully push the ‘wet’ bread into it. Place the nice side down in the rise basket (proofing basket) because when you bake later, you will turn the bread over on the baking tray, so that the nice side comes up.
The second rise:
After kneading briefly, the loaves will now make their second rise (proof) of 4 to 5 hours. This rise (proofing) also depends on the weather and the heat in your house, sometimes a little shorter than 4 to 5 hours. It is not that precise, do it on your feeling, when it has risen nicely, it is ready.
We preheat the oven to 250 degrees of celsius for fifteen minutes until the oven light goes out and the oven is preheated. As soon as the oven has preheated, the loaves go in.
Tip the bread from the rise basket (proofing basket) onto the baking tray of the oven and turn the temperature down to 225 degrees celsius. Your oven may work slightly differently or be hotter, so try to see what works best for your oven and breads the first few times.
We put the loaves in the oven for 37 minutes, on top and bottom heat (traditional), and I cut the bread with a razor blade after the loaves have been turned upside down on the baking tray. (just before the oven door closes and the loaves are baked) This ensures that the loaves do not tear in strange places, and it also looks beautiful. You can put a few dashes or make an ‘S’. When the loaves are ready, remove them from the oven, tap or knock on the bottom, if it sounds hollow, the loaves are ready and baked.
Then let the loaves cool on a rack. This is especially important if you want to put the loaves in the freezer.
It is better not to eat the fresh, warm bread immediately, but first let it cool for a while to retain the moisture in the bread.
We eat one loaf fresh, and we put the other three in the freezer. Sometimes, as our family has grown, we even bake eight loaves of bread at once, using two baking trays, and after eighteen minutes we switch the baking trays so that the top of the bread does not burn.
The honey in the bread provides nutrition, allowing the bread to rise. The celtic sea salt in the bread provides a nice taste, minerals, but also ensures that the bread can be stored for longer. If you use too much celtic sea salt, the bread will not rise.
One loaf lasts about 1.5 days, on day 2 or 3 the bread becomes a bit drier and harder, but you can still eat it. We would therefore recommend eating the bread before day 2 ends. You can also add butter or oil to the recipe to make the bread fat, moist and creamy.
If the bread has become a bit old, you can wet the top of the bread slightly and then briefly put it in the oven for about 20 minutes, then it will almost be like fresh bread again.
The recipe can be adjusted as desired, if 4 loaves are too much or too little. A nice book about leavened bread is: Hoe bak ik zuurdesembrood van Emmanuel Hadjiandreou. (Dutch)
We bake bread from 100% whole grain organic spelt meal and usually order a 25 kg bag.
Variations for on top or inside of the bread:
Raisins (soak in water, otherwise they will absorb moisture from the bread) add this to the dough during the first kneading moment
Cheese and onion (place on top and press lightly just before it goes into the oven)
Nuts (soaked or non-soaked)
Home made almond paste
P.s. raisins are not good for your teeth to chew, so do not eat this bread too often
Have fun baking your healthy
100% whole spelt grain leavened bread.
1 Corinthians 10:31 Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
King James Bible 1611 ministries Netherlands
2 Timothy 2:15 Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.