Recipes for Bread, Pancakes, & Oatmeal

[Guest guest]

I found this on the www.sonnes.com web page. Before

you say anything bad please note that they promote

eating raw and the founder (V. E. Irons) lived to the

age of 98 (after At the age of 40 he was stricken with

severe ankylosing spondylitis).

 

Expert " Thus, we find that bread made as MY GRANDMOTHER

made it, by letting the unbleached whole grain flour

soak overnight, produced a food which, though cooked,

was just as good as other foods are when eaten raw

because the enzymatic action HAD done its job before

heat was applied "

 

Raw Food and Enzymes

 

Recipes for Bread, Pancakes, & Oatmeal

 

V. E. Irons, A.B. (Yale, 1919)

Orthodox View - The Case against Enzymes and Raw Foods

 

 

The role of enzymes in the food for both man and animals

all too frequently has 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 FDA

stated that, in his opinion, 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. The food processors,

refiners, and certain persons in the FDA have seized

upon these experiments, stating that “there is no

evidence to indicate that white flour isn’t just as good

as a food and just as nutritious as whole wheat flour.”

 

Nature’s View - The Case for Enzymes and Raw Foods

 

The inability of pasteurized milk to afford assimilable

calcium is no doubt based on loss of 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 half a dozen or more in milk. Dr.

F. Pottenger showed, in his celebrated cat experiments,

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 - and became sterile

within three generations. The control group of cats that

were fed raw milk lived healthy, undisturbed lives -

generation after generation. 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.

 

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. of 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

an assimilable form by enzymatic action. This occurs

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 digestion.

Perhaps as an outgrowth of Edward Mellanby’s

experiments - which proved 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 at the

State College of Washington performed experiments

comparing the nutritive value of native barley soaked 7

hours against the nutritive value of imported corn.

These experiments established the fact that the

enzymatic action is sufficient after 7 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 enzymes. Second, that the whole unbleached grain

should be soaked in water for a substantial period (7

hours) 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 as MY GRANDMOTHER made it, by letting the

unbleached whole grain flour soak overnight, produced a

food which, though cooked, was just as good as other

foods are when eaten raw because the enzymatic action

HAD done its job before heat was applied.

 

NOTE: Soaking grains to make nutrients more available

may not be necessary for optimally 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 is 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

whom grains constitute the major dietary staple.

 

 

Recipes for proper soaking and preparation of grains are

listed below...

 

 

 

 

***************************RECIPES***********************

*****

 

 

 

Basic Bread Recipe

 

 

2 ½ cups water or milk Butter or shortening

3 Tblsp. sesame oil 1/4 cup honey

1 pkg yeast 2 Tblsp. water

6 cups whole wheat flour* 1 Tblsp. yeast granules

 

 

You may wish to use rice, corn, soy, barley, oat, or

other grains in varying proportions. MIX yeast and 2

Tblsp. water and let sit while you prepare the other

ingredients. COMBINE water or milk, honey, and sesame

oil in a bowl. SLOWLY ADD the flour or grains while

mixing. ADD yeast solution. KNEAD dough on floured board

or countertop for 5-10 minutes. LIGHTLY GREASE a large

bowl with butter or shortening. PLACE dough into greased

bowl, then TURN dough over so that both sides of dough

are greased. COVER with a towel or cloth and let sit in

a warm area overnight, or for at least 7 hours. KNEAD

for 5-10 minutes. DIVIDE dough into two loaves and place

into bread pans. BAKE at 325o for 75 minutes, or until

done.

 

 

 

*Flour may be substituted with other whole grain flours.

 

 

 

Bread Recipe (2)

 

 

 

2 Pkgs yeast or 2 Tblsp. yeast granules ½ cup honey or

molasses

½ cup butter or shortening 3 cups whole wheat flour*

½ cup warm water 3 tsp. salt

2 ½ cups boiled water 5 cups unbleached white flour*

 

 

MIX yeast and ½ cup water and let sit while you prepare

the other ingredients. BRING remaining water to a boil.

COMBINE boiled water, honey or molasses, salt, and

butter or shortening in a bowl. MIX thoroughly. LET

mixture cool until it is warm. MEASURE and MIX flour in

a separate bowl. SLOWLY ADD the flour to the liquid

solution while mixing. ADD the yeast solution to the

dough mixture. KNEAD dough on floured board or

countertop for 5-10 minutes. LIGHTLY GREASE a large bowl

with butter or shortening. PLACE dough into greased

bowl, then TURN dough over so that both sides of dough

are greased. COVER with a towel or cloth and let sit in

a warm area for about 4 hours. KNEAD for 5-10 minutes.

RETURN dough to bowl and let sit for another 4 hours.

KNEAD for 5-10 minutes. DIVIDE dough into two loaves and

place into bread pans. LET SIT for 10 minutes. PREHEAT

oven to 375o. BAKE for 10 minutes, then REDUCE

temperature to 350o and BAKE for 27 minutes.

 

(Note: If you let the dough sit overnight and the dough

rises over twice its original size, it might collapse.

If this happens, at the end of the 7 hours, knead the

dough as you normally would and place it into the bread

pans - then bake immediately.)

 

 

 

*Flour may be substituted with other whole grain flours.

 

 

 

Pancake Recipe a la V.E. Irons

 

 

2 cups whole wheat flour* 2 dashes yeast granules

2 tsp. melted butter 1 tsp. kelp or salt (optional)

2 cups water or milk 2 eggs

2 tsp. maple syrup

 

 

MIX flour, milk or water, and yeast in a bowl. COVER and

LET set overnight. In the morning, ADD the other

ingredients. For the initial batch of pancakes, lightly

GREASE the iron skillet. You don’t need to use any

grease for subsequent batches. When bubbles start to

form, TURN the pancake over. DO NOT TURN over the

pancakes more than once.

We use blends of flour in our pancake mixture but the

proportions of ingredients are always the same. However,

we find that if the batter thickens, then we add more

liquid. You may wish to try various types of flour,

ground nuts, etc. for variety.

 

 

(Note: For waffles, simply add more butter to the batter

and cook in a waffle iron.)

 

 

*Flour may be substituted with other whole grain flours.

 

 

 

Oatmeal

 

 

 

1 ¾ - 2 cup water 1 cup oatmeal

1 dash salt (optional) 1 pat butter (optional)

 

 

 

PLACE all ingredients into the top chamber of a double

boiler. In the bottom chamber, bring 2-3 cups of water

to a boil. PLACE top of double boiler over the bottom.

REMOVE from heat immediately. COVER with lid and LET

STAND overnight. EAT as you normally would.

(Note: You can add raisins, or substitute other grains

for the oatmeal.)

[Guest guest]

-

<ejones310

 

Friday, August 09, 2002 1:18 PM

Recipes for Bread, Pancakes, & Oatmeal

 

 

> I found this on the www.sonnes.com web page. Before

> you say anything bad please note that they promote

> eating raw and the founder (V. E. Irons) lived to the

> age of 98 (after At the age of 40 he was stricken with

> severe ankylosing spondylitis).

>

> Expert " Thus, we find that bread made as MY GRANDMOTHER

> made it, by letting the unbleached whole grain flour

> soak overnight, produced a food which, though cooked,

> was just as good as other foods are when eaten raw

> because the enzymatic action HAD done its job before

> heat was applied "

 

I have heard of soaking the grain before grinding it into

flour, but I had not heard of soaking the flour. Are the enzymes

still active in grain which has been turned into flour? If so, does

sourdough have similar benefits?

 

Alobar