First English Edition 2004 of Dr. Schnitzer's classic German Whole Grain Baking book.
Bread is much more than bread. For thousands of years it has
been the symbol of food, physical and spiritual power, and life-force.
Bread is made from cereal grains, which have allowed mankind to develop
to a world population of billions. Seeds like cereal grains are "living
preserves", which can be cultivated, harvested, and stored in huge
amounts. By an intelligent storage management, this doesn't only allow
to bridge over the cold, fruitless winter season, but even years of crop
failure, thus avoiding starvation, preventing decimation of the
population because of hunger. Another advantage of cereal grains is
their rich and well balanced contents of all vital substances, energy
and biological information, needed to develop new life, growth,
regeneration, replacement and rejuvenation of cells, organs and tissues.
So long as mankind was using this source of life, the populations were
healthy, able to reproduce in healthy, beautiful and intelligent
offspring from generation to generation. The "modern" civilizations have
lost this knowledge - a main reason why chronic diseases and
degeneration could develop. This book brings back the precious
knowledge, including every detail of the practical Know How.
In 1963, Dr. Johann Georg Schnitzer started an information
campaign about healthy nutrition in Moenchweiler (a village in the Black
Forest, Germany), cooperating with the major and the municipal council,
to prevent tooth decay in the young generation, which already started
in babies of 18 months at that time. (No surprise: Immediately Dr.
Schnitzer was persecuted by lobbies living upon tooth decay, who tried
to stop this campaign).
To make healthy bread and pastry available in the village, Dr. Schnitzer
asked the bakers there, to grind cereal grains freshly on an old mill
with milling stones, and to produce whole grain breads and rolls with
it. "That's impossible", the bakers' responded. From such flour, they
said, nothing regular could be produced.
Dr. Schnitzer didn't give up. He started his own milling and baking
experiments. As first results, he could develop a tasty wheat-rye whole
grain bread, and simple whole grain rolls. Two bakeries of the village
started to produce them, and the population welcomed them. The fresh
whole grain breads and rolls met with increasing approval, even outside
the village. Many people traveled twice per week up to 100 km, to
provide themselves with these tasty bakery products. Also, a growing
interest of customers and bakers developed, to learn baking such healthy
breads and pastry.
In further experiments, Dr. Schnitzer developed a complete program of
whole grain recipes. In 33 weekend seminars, he trained over 1000
people, professional bakers, housewives, hobby-bakers and interested
scientists - who in each case enjoyed together with great appetite to
try and eat the freshly baked products. Soon, the growing demand
surpassed the capacity of weekend seminars. In a first step, Dr.
Schnitzer developed the training on to a correspondence course, in which
thousand of people participated from 1974 to 1978. In a second step, he
wrote the first edition of this book in German: "Backen mit Vollkorn"
(Whole Grain Baking").
In 1984, Dr. Schnitzer sold the enterprise, which had developed from his
innovations and inventions. Soon after, the new owners preferred to go
their own ways; They changed all recipes for the bakers, so not a single
one remained an original recipe of the author, and they let this book
run out of print.
Frequently asked by readers of his books, in 2001 Dr. Schnitzer reviewed
this book, worked it over completely, and republished it. In 2004 he
translated it into English.
In this book, equal importance is attached to the highest possible
health value, excellent taste, and attractive appearance of the breads
and pastry. All the knowledge and practical Know How is imparted to the
reader in 10 lessons, which are easy to understand and entertainingly to
read. The variety of 14 basic recipes allows diversity for the daily
needs as well as for special events and feasts.
"Only God knows, how the next war will end, and what's inside the
bread", says an old Chinese proverb. From now on, at least the latter
you will be able to know, if baking your own healthy and tasty bread.
From the viability (germinability = ability to germinate) of the cereal
grains up to the fresh, healthy and tasty bread and pastry on your
table, everything will be under your own control.
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