#47 Be Grateful for Bread

#47 Bread

Hello World! What another fantastic day in our life. Think about what we can do with today. This can be the day of ultimate change in your life the time you said, yes lets go!

There are so many things in our wonderful world to be grateful for ūüôā Millions, Well I would say trillions upon trillions of things that we should be grateful for. Because think if they were not here what would you do without water, air or fire?

We are so dependent on millions of small little things for our survival on this planet yet we forget how important those little atoms in our body or that one little blood cell working it’s very hardest to keep your body strong and healthy.

Today I thought we should talk about something I love personally and I know millions of billions of people world wide love and depend on ūüôā

How about our daily bread? Bread is amazing it comes in so many shapes and forms now that we don’t know where it will stop ūüôā

Bread we use it for food to our self and our families. For gourmet food. For breakfast. I think bread is simply amazing especially when the bread is fresh and ready to be eaten by you or me. I remember my Grandmothers homemade bread. mmmmmmmm…. drooling by the thoughts of it.

So why should we be grateful for Bread?

  • Bread is soooo good.
  • It give us energy.
  • It helps you survive in hard situations.
  • It is full of flavor.
  • It comes in all shapes and forms.
  • It could be full of fiber.
  • It can come with lots of different seeds.
  • It can be made for any¬†occasion.
  • It can be given as a gift.
  • It can be a birthday, wedding or celebration cake.
  • It is soft.

  • It can be hard.
  • It can go with almost any type of food.
  • You can get it almost anywhere.
  • It can be shared with your love.
  • It can be shared with others.
  • It can help someone starving not die.
  • It could be a tasty toast.
  • Or a yummy hamburger inside of it.
  • It can be healthy.
  • It can have different colors.
  • It is used in any celebration meal.
  • You can make incredible¬†dishes¬†with it.
  • It can bring joy and excitement.
  • It smells good.
  • You can make lots of different bread types.
  • Bread is not boring because you can put food on it in it or under it.
  • Bread can give you lasting memories.
  • It can make someone smile.

Bread is yummy.

What can you put on your bread? Give me some examples of what you put on your bread underneath.

Here is my favorite list of things to do with bread:

1. Jarlsberg Cheese

2. A great Chicken Salad sandwich that my wife has made.

3. A pizza.

4. Garlic bread.

5. Jam’s cloud berry, strawberry and raspberry.

6. French Baguette with olive oil dip.

7. Egg salad sandwhich ūüôā

8. Plain toast.

9. Caviar on bread.

10. My wife’s tomato, olive oil and herb cooked white bread¬†crumbs.

So much yummy food to be grateful for Thank you for bread. It was an amazing invention we found when Fire were used to bake it.

How about the breads history?


Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants.[2]¬†It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the¬†Neolithic¬†age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including the surface of¬†cereal grains, so any dough left to rest will become naturally leavened.[3]There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking.¬†Pliny the Elder¬†reported that the¬†Gauls¬†and¬†Iberians¬†used the foam skimmed from beer to produce “a lighter kind of bread than other peoples.” Parts of the ancient world that drank wine instead of beer used a paste composed of¬†grape¬†juice and flour that was allowed to begin fermenting, or wheat bran steeped in¬†wine, as a source for¬†yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough¬†starter.[4]

A major advance happened in 1961 with the development of the Chorleywood bread process, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer.

Recently, domestic bread machines which automate the process of making bread have become popular.

Cultural and political importance of bread

As a foodstuff of great historical and contemporary importance, in many cultures in the West and Near and Middle East bread has a significance beyond mere nutrition. The¬†Lord’s Prayer, for example, contains the line “Give us this day our daily bread”; here, “bread” is commonly understood to mean necessities in general. Bread is also significant in Christianity as one of the elements (alongside¬†wine) of the¬†Eucharist; see¬†sacramental bread. The word¬†companioncomes from Latin¬†com-¬†“with” +¬†panis¬†“bread”. The Roman poet¬†Juvenal¬†satirised superficial politicians and the public as caring only for “panem et circenses” (bread and circuses). In¬†Israel¬†the most usual phrase in work-related demonstrations is “lekhem, avoda” [bread, work], and during the 1950s the¬†beatnik¬†community used the term¬†bread¬†as a euphemism for¬†money. In¬†Cockney rhyming slang,¬†bread¬†means money; this usage is derived from the phrase “bread and honey”.[5]¬†The word¬†bread¬†is now commonly used around the world in¬†English-speaking countries as a¬†synonym¬†for money (as is also the case with the word¬†dough).

The cultural importance of bread goes beyond slang to serve as a¬†metaphor¬†for basic necessities and living conditions in general. A “bread-winner” is a household’s main economic contributor and has little to do with actual bread-provision, for example. This is also seen in the phrase “putting bread on the table”. A remarkable or revolutionary innovation is often referred to as “the greatest thing since sliced bread“. In¬†Russia¬†in 1917, Lenin and his fellow Bolsheviks promised “Peace, Land, and Bread.”[6][7]¬†The term “breadbasket” is often used to denote an agriculturally productive region. InSlavic¬†cultures¬†bread and salt¬†is offered as a welcome to all guests. In¬†India, life’s basic necessities are often referred to as “roti, kapra aur makan” (bread, cloth and house).

The political significance of bread is considerable. In Britain in the nineteenth century the inflated price of bread due to the Corn Laws caused major political and social divisions, and was central to debates over free trade and protectionism. The Assize of Bread and Ale in the thirteenth century demonstrated the importance of bread in medieval times by setting heavy punishments for short-changing bakers, and bread appeared in the Magna Carta a half-century earlier.


Bread is the staple food in Europe, European-derived cultures such as theAmericas, and the Middle East and North Africa, as opposed to East Asia whose staple is rice. Bread is usually made from a wheatflour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species (including durum, spelt and emmer),rye, barley, maize (corn), and oats, usually, but not always, in combination with wheat flour. Spelt bread (Dinkelbrot) continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt.Canadian bread is known for its heartier consistency due to high protein levels in Canadian flour.

  • White bread¬†is made from¬†flour¬†containing only the central core of the grain (endosperm).
  • Brown bread¬†is made with endosperm and 10% bran. It can also refer to white bread with added colouring (often caramel colouring) to make it brown; this is commonly labeled in America as wheat bread (as opposed to¬†whole wheat bread).[8]
  • Wholemeal bread¬†contains the whole of the wheat grain (endosperm and bran). It is also referred to as “whole grain” or “whole wheat bread”, especially in¬†North America.
  • Wheat germ¬†bread has added wheat germ for flavoring.
  • Whole grain bread¬†can refer to the same as wholemeal bread, or to white bread with added whole grains to increase its fibre content, as in “60% whole grain bread”.
  • Roti¬†is a whole-wheat-based bread eaten in South Asia.¬†Chapatti¬†is a larger variant of roti.¬†Naan¬†is a leavened equivalent to these.
  • Granary bread is made from flaked¬†malted¬†wheat grains and white or brown flour. The standard malting process is modified to maximise the maltose or sugar content but minimise residual alpha amylase content. Other flavour components are imparted from partial fermentation due to the particular malting process used and to¬†Maillardreactions on flaking and toasting.
  • Rye bread¬†is made with flour from rye grain of varying levels. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. It is popular in¬†Scandinavia, Germany,¬†Finland, the¬†Baltic States, and¬†Russia.
  • Unleavened bread or¬†matzo, used for the¬†Jewish¬†feast of¬†Passover, does not include yeast, so it does not rise.
  • Sourdough bread¬†is made with a¬†starter.
  • Flatbread¬†is often simple, made with flour, water, and salt, and then formed into flattened dough; most are unleavened, made without yeast or sourdough culture, though some are made with yeast.
  • Hempbread¬†Hemp¬†seeds do not mill into flour because of their high oil content (~30%). Hemp flour is the by-product after pressing the oil and milling the residue. Hemp flour doesn’t rise, and is best mixed with other flours. A 3:1 ratio produces a hearty, heavy, nutritious loaf high in protein and essential fatty acids.

Be grateful for the bread you eat every day!

I love and are so thankful for being able to eat bread. Think about the people who doesn’t even have the possibility to make bread. We should be truly grateful for it. And instead of throwing that bread in the garbage. Maybe rethink that and give that dry bread to someone who is more grateful for it than you are?

So live a life of bread gratitude for the abundance and diversity of it ūüôā

“Eaten bread is forgotten.” -Thomas Fuller

John Thore Stub Sneisen(c)


6 responses to “#47 Be Grateful for Bread

  1. Finding a good supplement is one of the vital factors to living a vibrant life. For me, this supplement has always proven to be the best. It just gives your body what it needs and it doesn’t have all of those harmful side effects as all of the bad ones. It’s also one of the cheapest ones out there.

  2. An attention-grabbing dialogue is value comment. I think that it’s best to write more on this subject, it may not be a taboo topic however typically people are not sufficient to speak on such topics. To the next. Cheers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s