Tag: The Bread

Deuteronomy 17:18-19 When he is seated on his royal throne, he must write for himself a copy of this instruction on a scroll in the presence of the Levitical priests. It is to be with him, and he is to read it all the days of his life so that he may learn to revere...

2 Timothy 3:16-18 All Scripture is God-breathed and is useful for teaching, rebuking, correcting and training in righteousness, so that the servant of God may be thoroughly equipped for every good work. The process of making sprouted bread is more complex than ordinary white bread. To make sprouted bread, the grains and legumes must be...

Matthew 26:26 While they were eating, Jesus took bread, and when he had given thanks, he broke it and gave it to his disciples, saying, “Take and eat; this is my body.” 100% grain, sprouted or sourdough bread that is rich in fiber, vitamins and protein is the best choice of breads. It is important...

Matthew 16:6 “Watch out!” Jesus told them. “Beware of the leaven of the Pharisees and Sadducees.” “Be careful,” Jesus said to them. Unleavened breads are flat breads made without yeast. Unleavened breads are quick and easy to make with minimal ingredients and can be stored for extended periods of time. It is also recommended for...

Deuteronomy 32:1-2 Listen, you heavens, and I will speak; hear, you earth, the words of my mouth. Let my teaching fall like rain and my words descend like dew, like showers on new grass, like abundant rain on tender plants. Carbohydrates provide energy to the body by breaking it down to glucose. Carbs are the...

Judges 7:13-14 Gideon arrived just as a man was telling a friend his dream. “I had a dream,” he was saying. “A round loaf of barley bread came tumbling into the Midianite camp. It struck the tent with such force that the tent overturned and collapsed.” His friend responded, “This can be nothing other than the sword...

Proverbs 4:22 For they are life to those who find them, And health to all their flesh. The most common breads of ancient Israel were barley or wheat breads. The grains were ground at home and the fine flour was rolled into flat breads, wafers, sourdough bread or thick-loafs. Barley bread was the staple food of the impoverished, while wheat...