Unfermented Bread

When considering the adoption of the raw food diet, bread becomes the most serious problem with which you will have to deal with. Bread has become one of the most important food items in our modern world, and is deserving of the most serious consideration here, because of the fact that in the process of making the bread, fermentation, one of the most deleterious processes known in the culinary art, is introduced.

The evils which follow the cooking or super heating of all other articles of food stops with their cooking, which consist principally in lessening their food value. But bread is not only subjected to the devitalizing process of baking, but is infected with a germ that converts a large amount of the nutritive value of the grain into carbon dioxide poison.

People seem not to be content with subjecting their foods to powerful heat and robbing them of their original elements. But to make sure they are thoroughly unfit for use they introduce yeast germs into dough and allow it to stand over night in a nice, warm, comfortable place, so as to be certain that the few germs will multiply themselves into millions and billions more.

I do not wish to spoil your appetite for fermented bread; but since we are discussing the subject, let me tell you the truth about it. Bread rises when infected with the
yeast germ, because millions of these little worms have been born and have died, and from their dead and decaying bodies there arises a gas. This gas being confined in the dough, expands, and the whole mass rises. It is at this particular point that it becomes fit for baking.

Here you have a healthy recipe for unfermented bread:

Put three cups of whole wheat flour in a bowl or pan, two cups full of ice cold water, a little salt, and a tablespoonful of melted butter or cream. Beat and stir. Take up on a spoon and work all the air possible into the batter by vigorous beating two or three minutes in the open air. It will probably need some additional water after the lumps are out. Then beat again until it bubbles. Have gem pans and oven very hot and pans well oiled. Put batter into pans and bake quickly.

Note: The raising and lightness of all unleavened bread depends entirely upon the difference in temperature between the batter and the oven. If the batter is made ice cold and aerated well in mixing, and placed immediately in a very hot oven, the expansion of the air contained in the batter caused by heating will raise the bread, making it as light as if made with baking powder.

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