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Pharmacy Links

THE CORRECT BAKING PROCESS – INTERESTING OBSERVATION

April 9, 2009

An interesting observation will illustrate this. Make some dough from freshly ground flour and knead it well with your hands. You will notice that the hands become quite red as hyperaemia is produced. It is the active enzymes that are responsible for this phenomenon and these are found especially in the bran and the germ. If you make dough from the same flour after it has been stored for 5-6 weeks, this reaction will no longer occur to the same extent, if at all, because the enzymes will have decreased in effectiveness or died off during the long period of storage. That is why it is better to use a stone mill for grinding – as our forefathers did and certain primitive peoples still do – then prepare and bake the bread immediately. Thus the full value of the enzymes is preserved and the bread will be more nourishing, for it contains the healthy substances of the wholegrain cereal.

Wholewheat or any other wholemeal bread should be prepared in the way just described, and we should make it a point to make or buy bread which is prepared and baked according to this natural method. When we consider the great demands placed on our system today, it is only sensible that we should prefer bread that retains its full nutritional value and reject the less valuable.