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Information sent by Mr.
Martin Prior, 01.03.2005
Our Path to where we are now in Bread making
The first time I came
across Bread in South East Asia was during the sixties in Singapore.
Hotel Breakfasts in those days were, as I suppose still are now, Eggs
and Toasted Bread for the European Breakfast. The bread then, as now, is
a pure white, delicately soft bread that immediately turns to a gummy
substance when put in the mouth. Toasted it is not much better. Since
that first encounter I did without bread whilst in Asia, until recently,
when my wife Ati and I started to bake our own.
We did not start
out baking bread. My wife Ati has for some years been making a cake
called Indonesian Spice Layer Cake during the various Malaysian
festivals for her friends and families. After we were married and I saw
her making the cakes in a tiny little electric oven, each one taking
some four hours, I decided to buy her a better oven. An Oven in which
she could make several at one go. After investigating what ovens were on
the market we purchased a
deck oven. The production of the cakes went up.
During our time
in England and prior to moving to Malaysia, Ati purchased a book on
“Bread Making Around the World” and
carried it with her on our subsequent travels, which took us to
Indonesia, Jordan and Egypt, before returning to Malaysia. Although I do
not think she ever read it.
After we had the
oven I remembered the Bread Book, read it, and decided to make some
bread for our own use. This first bread was just made from white high
protein flour from the local market with some added bran. Compared to
the store bread it was delicious. My in-laws liked it and started to
give it to their friends. Suddenly people were asking for it. A bakery
One of the shops
where we bought our ingredients asked if we would like to bring some of
our produce to their shop to sell and in return take care of their shop
for a few hours to enable the owner to do some other things. We agreed
and to cut a longer story short we eventually moved into the shop and
began to run it full time as well as run our bakery from the back of
the Ingredients Shop.
At some point in
time, I started to notice that a rash developed on my arms and upper
body that just refused to go away. It eventually dawned on me that the
rash got worse whenever I picked up a flour sack. The flour which is
locally produced is bleached and contains other preservatives. Ati and I
felt that if the flour had this affect on my body then what does it do
to us when we eat it.
We tried to find
an alternative unbleached flour but all we could find were some small
packets of Organic Unbleached Flour that had an outrageous price for
what we wanted to do. We could not find any bulk supplier. Importing in
our small quantities was out of the question.
We then looked
into buying whole wheat grains and after a lot of Internet surfing,
telephoning etc we drew a blank. One day Ati found a small 50 gram bag
of grain in a local store and it happened to have the suppliers address
on it. We called them and to our relief found they could supply in 25 kg
bags. When we asked what the protein content was they said they did not
know. They sold it mostly for making soup.
We decided to
try it. We then had to find a mill to grind it. Again after a lot of
surfing the first mill we found was a small mill from Australia that
used stones. We quickly imported it and got to work.
Well, our first
attempt was not good, the bread was very heavy, we figured the wheat
that we had bought must be low or medium protein. We thought however
that a Baker should be able to use what is available and as far as we
knew European Bakers had always used a lower protein flour than the
North American developed high protein flours. We persevered and we got
better and learned how to make the bread rise reasonably well by
improving our kneading and shaping techniques.
We were so
enthusiastic about our new found skills that we started to invite the
local schools to come over and let us show the younger children how
bread was made starting with grinding the wheat. The children loved it,
especially trying to hand grind the wheat!
Our cakes have
always been popular and they carried us along financially as we
developed the bread techniques. We did lose quite few customers with the
new heavier, but tastier Whole Grain Bread. We also switched to using
the whole grain flours in our cakes and no-one said a word so we
continue to use whole grain in all our cakes to this day.
One day surfing
the net I came across Dr. Schnitzer's site and stayed for several hours
reading through it. Here, I thought, is someone who genuinely wants to
help people. Similar websites say “I can cure you. Buy a Video and a
bottle of this magic elixir...”. As a fledgling Baker I was
particularly interested in what Dr. Schnitzer had to say about his
baking experiences. I immediately sent off for his Whole Grain Baking
Book. At the time there was no English version, but the Good Doctor
offered to translate it. I received it after a short while and read it
enthusiastically. The Doctor's tips really worked and made a vast
improvement to our 100% Whole Grain breads..
I had one day
tried to sprout some of our wheat and found it just went smelly and
began to rot. It was not until I read Dr. Schnitzer's Book that I
discovered the wheat we had was hulled. We then set about finding
un-hulled wheat. We eventually found some from a supplier in Penang, an
island off the coast of West Malaysia. The sample they sent us sprouted
and we immediately ordered several sacks. We noticed a slight
improvement in the rising and the flour seemed softer. It was however
still medium protein wheat intended for making noodles.
At the same time
all this was going on, I had become intrigued by Dr. Schnitzer's Natural
Nutrition for Man after receiving Dr. Schnitzer's Book about Diabetes.
I had had type II for some time. I dived straight into the
Natural Nutrition and within days I started to feel better than I have
in years. Within weeks I lost weight and with my renewed energy from
Natural Nutrition I re-started my exercise programme (I am a trained
fitness instructor). Today at about 6 months into Natural Nutrition my
relatives and customers are amazed at my level of fitness and change in
physique. And I may even be on the way to have a full head of hair again!
New customers ask if I am a karate expert. This is to someone who
quite frankly six months ago was rated obese. I tell them all to follow
Dr. Schnitzer's natural nutrition to get results.
exercise I do each morning is simple and used to be shown on ESPN TV
channel “Bodies in Motion” by Gilad http://bodiesinmotionwithgilad.com/index.htm.
Fifteen minutes of fun.
But back to
bread. Since changing to the whole grain breads we had lost quite a lot
of business with our breads. The majority of the local population just
did not like the heavy bread. The first test they do is to squeeze the
bread, if it does not collapse its too hard.
But God had
plans for us. An Organic shop from whom we buy Organic Vegetables asked
us to provide a sample of our bread, we did, and they loved it and
immediately asked us to supply them each week provided we could use all
Organic ingredients. Fortunately this time they helped us to source the
ingredients so we were able to switch over quite quickly. The new wheat
is Hard Red Australian Wheat. There was a noticeable difference in the
rising and the condition of the dough as it is a high protein grain. My
personal feeling however is that it lacks some of the taste of the
medium protein wheat.
We now supply a
variety of Whole Grain Breads to the shop and its branches, two from Dr.
Schnitzer's Book and two from our own recipe we developed to produce a
slightly lighter loaf, plus a Gluten Free Bread made from rice flour.
The lighter loaf uses potato and oats. The potato provides a softening
effect. In none of our breads do we use any commercial enhancer or
improver. If you look into the composition of some of these commercial
products, they are made from a variety of things including enzymes from
human hair, which in South East Asia would upset several groups of
people on religious grounds alone.
I am pleased to
say that even in our own shop some of our old customers are starting to
come back. Some never left
of course, and to them we offer our thanks.
It has taken us
nearly two years to get where we are today making 100% Whole Grain Bread.
We feel it is all worthwhile when a customer, be it a Malaysian, German,
Russian or Englishman, says, “Thank goodness I have found your shop, I
have been looking for real bread !”.
Link für neuen Beitrag: Dr.
Annotation by Dr. Johann
Georg Schnitzer, 16.06.2005
Regenerating Humanity at the Grassroots:
Baking and Teaching Healthy Bread
When Mr. Martin Prior contacted me,
asking for my recipes to bake whole grain bread, I asked him for some
more information, and he told me about his teaching children how to
grind cereal grains and to bake bread. I recognized immediately the
fundamental importance of Mr. Prior's efforts, because this is an
optimal way to regenerate the population's natural health, which has
been damaged and destroyed by industrialized, refined, chemically
polluted grain products ("extra short flour"), including the
white polished rice.
An old Chinese wisdom says:
- If you plan for one year, plant
- If you plan for 10 years, plant
- If you plan for 100 years, teach the
Mr. Martin Prior is teaching the
population's most important age group: The children, the young
generation, who are the future of every country.
At that time, my whole grain baking
recipes were only available in German, and even this German book had
been out of print, and recently I had worked it over completely and
published it again: "Backen
I found Mr. Prior's efforts worth to do
myself the considerable work of translating the German book into
professional bakery English. After the translation was done, my good
American friend Mr. David B. McCollum (Virginia, USA) read the
manuskript and helped me to optimize it. Therefore, this book now also
is available in English: "Whole
Normally, as emphasized in the book, the
baking with these recipes is limited to private use. A commercial use,
to produce and sell bakery products with my recipes, needs a license
agreement between the producer and me.
To Mr. Prior, I have given permission for
the commercial use of my recipes (to bake and to sell the bakery
products, including referring to my name in connection with these bakery
products), under the following conditions:
- The recipes are followed precisely
under each aspect.
- Each diversified recipe needs my
permission before produced.
- Periodically, children are trained
how to bake such healthy breads.
- 10 % of the daily bread production
is given free of charge to the poor.
Under these conditions, I don't claim any
license fees. Who wants to start such a project in his country or town,
can ask me for the same license conditions, if as a private person, as a
professional baker, or as a bread factory.
To Mr. Prior I wish great success and
continuous expansion of his exemplary project.
Dr. Johann Georg Schnitzer
Link für neuen Beitrag: Dr.
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Friedrichshafen, 2005 Dr. Johann