April 2026 eBread

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Greetings!

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CO-OPS

If you would like to join a co-op, go to Co-op information on our website

Click here for a map and list of our co-ops.

If you'd like to change your co-op, send an email to support@breadbeckers.com, subject = "Change Co-op". Let us know your name and which co-op you are in and which one you want to move to.

A Co-op System Tutorial can be found on The Bread Beckers' YouTube site



BUSINESS HOURS

Our regular store hours are M-S, 9-4. The store does not answer the phone on Saturdays. Our regular office (and phone) hours are M-F 10-4

SUE'S HEALTHY MINUTES PODCAST

We are so pleased to announce that Sue now has podcast - You can join Sue each week for Sue's Healthy Minutes on your favorite podcast platform or directly from www.breadbeckers.com Some of the platforms include: Apple, Audible, Spotify, Podash, TopPodcast, Chartable, Google, Stitcher, PodTail

We are excited to be able to serve you by offering classes at The Bread Beckers. Our class helpers and food servers will continue practicing safe food handling and serving. We do ask if you do not feel well on the day of the class (or have immediate family members who are sick, have a fever, etc), please do not attend (you can get a refund). You can always come another time. We love to see our many new customers as well as familiar faces in any or all of our classes. But for those who can't make it in person, we are now offering a live stream option for some of our classes. Be sure to watch for that option under the class listed.



Join us as we seek to help you in your journey in healthy eating.

PAST EVENTS: Did you miss some of our recent classes? No problem! Years of classes can be watched for FREE on our YouTube Channel and our more recently live streamed classes are now available for purchase on our video page: https://www.breadbeckers.com/store/pc/Video-Classes-c201.htm

SOURDOUGH FOR BEGINNERS – HANDS ON

Friday March 27, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration CLASS IS FULL

Class size limit: 20

In this class, you will learn how to successfully make sourdough bread using freshly milled flour. You will learn all the basics of sourdough and will go home with your own dough ready to bake in your own oven.

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

REAL BREAD - STAFF OF LIFE

Presented by Sue Becker

Saturday March 28, 2026

1:00 PM – 3:00 PM

Phoenix Community of Atlanta

2640 Old Peachtree Road NW

Duluth, GA 30097

Open to anyone – no child care available.

Light refreshments + one small specialty coffee included.

Cost: $15

To register: Click here to register

*Please note – Phoenix Community of Atlanta meets at the Phoenix Roasters / Coffee That Matters café. Our pastors are bi-vocational, working at the café/roastery as well as pastoring. The $15 registration covers the cost of your specialty coffee, event costs, and the remainder goes to Real Bread Outreach.

SOURDOUGH FOR BEGINNERS – HANDS ON

Saturday March 28, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration CLASS IS FULL

Class size limit: 20

In this class, you will learn how to successfully make sourdough bread using freshly milled flour. You will learn all the basics of sourdough and will go home with your own dough ready to bake in your own oven.

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

Jesus in the Passover Feast 

Ball Ground Fellowship Church

9972 Ball Ground Hwy

Ball Ground, GA 30107 

(formerly Westminster Chapel – next to the Subway restaurant) 

Wednesday Evening April 1, 2026. 6:30 pm 

Please join us for a special evening, as Pastor Jamie Powell leads us through a Passover meal and teaches us how it reveals the New Covenant instituted by Jesus just before His death on the cross. This meaningful meal and service will highlight the rich symbolism of the Passover and its fulfillment in Christ, offering a powerful time of worship, teaching and remembrance. You are warmly invited to attend. 

Please RSVP to 770-401-9052 by Sunday March 29 

Please note – THIS IS NOT A BREAD BECKERS EVENT AND IS BEING HELD AT BALL GROUND FELLOWSHIP IN BALL GROUND GA.

GETTING STARTED

Saturday April 11, 2026

10:00 AM - 2:30 PM

Taught by Sue Becker

In Store Registration $25 Click here to register

NOTE: In an effort to help you be prepared for this class. We would like to encourage you to go watch our YouTube video "Basic List of Getting Started Items". In this video Sue goes over the different types of grain and other ingredients needed to get started with milling your own grains and making your own bread products. She will be touching on these items in the class but will not be going over them in this much detail. This video is to help you better understand the ingredients being used in this class.

Ready to enter the world of milling your own grains and making all your own breads? We will discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable! We will demonstrate milling flour, mixing quick breads, kneading bread dough, and more.

Real Bread – the Staff of Life Presentation 
with Sue Becker 

Grace Evangelical Church

9750 Wolf River Blvd 

Germantown, TN 38139

Grace Evangelical Church is excited to once again host Sue Becker of Bread Beckers. 

Part 1 Healthy Eating Simplified

Thursday evening – April 16, 2026 – 6:00 – 8:00 pm 

Part 2 – Staff of Life Presentation and Baking Demonstration 

Friday April 17, 2026 9:00 am – 3:00 pm 

Lunch will be served Cost $50 

To Register go to: https://www.x9solutions.com/e/register/2510

SOURDOUGH FOR BEGINNERS – HANDS ON

Saturday April 18, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration $40 Click here to register

Class size limit:20

In this class, you will learn how to successfully make sourdough bread using freshly milled flour. You will learn all the basics of sourdough and will go home with your own dough ready to bake in your own oven.

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in. 

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

SOURDOUGH FOR BEGINNERS – HANDS ON

Wednesday April 22, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration $40 Click here to register

Class size limit:20

In this class, you will learn how to successfully make sourdough bread using freshly milled flour. You will learn all the basics of sourdough and will go home with your own dough ready to bake in your own oven.

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in. 

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

GETTING STARTED

Saturday April 25, 2026

10:00 AM - 2:30 PM

Taught by Whitney Maher

In Store Registration $25 Click here to register

We are so excited to have Whitney Maher join our teaching team. As Sue Becker’s travel schedule gets more demanding, Whitney has been more than willing to step up so that we may continue to offer as many classes as possible here at Bread Beckers to help you get started on this journey. 



Whitney is extremely knowledge in the use of all of the equipment and bread making with freshly milled flour. She has had an amazing health journey and believes passionately in the benefits of milling your own grains. 

NOTE: In an effort to help you be prepared for this class. We would like to encourage you to go watch our YouTube video "Basic List of Getting Started Items". In this video Sue goes over the different types of grain and other ingredients needed to get started with milling your own grains and making your own bread products. She will be touching on these items in the class but will not be going over them in this much detail. This video is to help you better understand the ingredients being used in this class.

Ready to enter the world of milling your own grains and making all your own breads? We will discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable! We will demonstrate milling flour, mixing quick breads, kneading bread dough, and more.

Women’s Leadership Summit – Turning Point USA 

Curated for H.E.R.

June 5-7, 2026 

San Antonio, TX 

Marriott River Center 

We are so honored that our very own Sue Becker will be a featured speaker at the Women’s Leadership Summit with TPUSA along with many nationally known speakers. Sue will be a main stage speaker as well as a break-out workshop speaker. 

While the event is focused particularly for young adult women it will be encouraging for women of all ages. We hope you can join us for this exciting event.

For more information or to Register go to: https://wls2026.com/#register

ARTICLE

PHYTIC ACID - A CANCER PROTECTOR

By Sue Becker

Today, I want to continue my discussion of the powerful anti-oxidant properties of phytic acid. The more I study this phytonutrient the more convinced I become that it is, indeed, not an anti-nutrient. 



In my last article, I focused on the antioxidant protection of phytic acid against the damage from too much free iron circulating in our bodies. Today I want to share with you how phytic acid works to reduce the risk of colon cancer.

Colon cancer is one of the leading causes of cancer death in America as well as other Western countries. Studies continue to show that a high intake of fiber rich foods greatly reduces the risk of colon cancer. 

For years my teachings have focused on the importance of fiber, particular from whole grains, beans and real bread made from freshly milled flour. My main emphasis was how fiber keeps the bowel moving and its role in eliminating waste and toxic build up. 

I continue to teach how fiber, both insoluble and soluble fiber, especially provided by whole grains, promote good gut fermentation, and the abundant nutrients our good gut organisms provide as a by product of this process. In particular, those such as butyric acid, that fuel the cells that line our colon to promote good gut health and protection.

But studies that I have discovered recently are showing that not all fiber is the same. It is not simply fiber or any fiber for that matter that offers this cancer reducing protection. Studies have proven that the fiber from fruits and vegetables while important did not offer the same cancer protection as the bran fiber from whole grains and in particular, wheat bran. 

Wheat bran in the diet decreased the formation of tumor promoters in the colon. Among the components in wheat bran that were studied, it was the phytic acid in particular, that showed specific anti carcinogenic properties, to prevent, reduce or delay and even reverse the development of cancer cells. It works by preventing the formation of abnormal precancerous cells. 

Studies showed that it is the powerful anti-oxidant and more importantly the chelating properties of phytic acid that offer this protection. Through its anti-oxidant action phytic acid works to reduce the rate of cell proliferation in the colon and greatly increases the immune response by encouraging the activity of the natural killer cells in the colon. 

Additionally, researchers found that phytic acid, as I mentioned in my last newsletter article, is a potent inhibitor of the formation of the hazardous iron generated free radicals due specifically to its chelating ability of “free iron”. They explain that through this chelation of reactive iron, phytic acid, protects the colon from cellular damage, therefore reduces the risk of colon cancer and other inflammatory bowel diseases. And that a diet rich in phytic acid cannot be stressed enough. 

For years researchers have made the correlation between a high intake of red meat and higher incidence of colon cancer. Studies show that a high intake of red meat increases stool iron which, in turn, may increase the stool content of carcinogenic compounds, proving once again that having too much iron is perhaps as big a health hazard as too little iron. Don’t get me wrong, I am a meat eater and a red meat eater for that matter. But with all the attention on phytic acid being an iron chelator – high consumption of red meat might just be better if we make sure our diet includes a healthy portion of wheat bran from bread made from freshly milled flour, to get the protection phytic acid provides.  

Years ago, I read a book called Diet for the Atomic Age by Sara Shannon, a nutritionist and biochemist. She cited much scientific data and research. She stated that the more toxic our world becomes, the more exposure to heavy metals, free radicals and radiation from the environment around us, the more we need to be consuming grains and beans and other seeds, because of the abundance of phytic acid they provide. 

So, in reality, phytic acid is not something that needs to be broken down externally, such as with soaking, sprouting or long fermentations. Whole grains, particularly grains in the wheat family, have plenty of the enzyme phytase, released during digestion, to help with this breakdown, along with our good gut microbiome. 

If you want to soak your grains or enjoy the wonderful flavors of freshly milled sourdough bread, of course, continue to do so, as I will as well. But please, let’s don’t make it out of fear that we have to or that out bread will not be as nutritious if we don’t. 

I will also continue to make and eat, quick breads such as muffins, pancakes and biscuits, along with unleavened breads and even yeast leavened breads, knowing I am enjoying delicious breads that provide me with an abundance of nutrients – perfectly designed by God. 

Remember, it is not just any food or any source of fiber that provides phytic acid, but whole grains and beans and, in particular, wheat bran. Phytic acid is one of many powerful protectors that God has given us in seeds, such as grains and beans.

While many have vilified the chelating ability of phytic acid of important minerals such as iron, calcium and zinc, what they fail to realize is that this is actually a protective powerful antioxidant property of phytic acid. 

I hope that you have been as enlightened as I have by the information I have learned and shared with you all about phytic acid. Hopefully, it will allow you to relax and enjoy making bread for your family from freshly milled flour, in a way that suits your family, your budget and your time.

Let’s all be truth seekers together. In this day and age, with the ability to spread information literally at our fingertips, its more important than ever to dig deeper to find the truth. 

RECIPE

EASY CHICKEN RANCH CHILI


This is a fast and easy chili recipe that can be served over rice, as a dip with chips or as a special treat over Cheddar Corn Waffles. It can be baked in the oven, cooked on the stovetop, conventionally or in a pressure cooker, or even in a slow cooker. However you serve it, it can stand alone as a flavorful and satisfying meal. The hands-on prep time is less than 10 minutes and any way, you want to cook it, it is hearty and delicious.   

4 ½ qt pressure skillet or 5 L pressure cooker pot or 5 qt Dutch oven or slow cooker     

•  2 boneless chicken breast (about 1 ½ lbs) , cut in bite size pieces

•  1 can of organic whole kernel corn, with liquid 

•  1 can of northern white beans, drained

•  1 large can of diced tomatoes with liquid, I like Fire Roasted or Rotel Tomatoes 

•  2 Tbsp S.A.L.T. Sisters Southwest Ranch Dip seasoning mix, or your favorite

•  2 tsp chili powder 

•  1 (8 oz) pkg of cream cheese

Place chicken pieces in the bottom of a pressure skillet or cooker, or Dutch oven. Cover with corn, beans and tomatoes. Sprinkle with the ranch seasoning and chili powder. Place cream cheese on top. 

Pressure Cooker Method

Lock lid in place. Over high heat, bring pressure up to second ring. Reduce heat to maintain pressure. Cook for 6 minutes. Let pressure naturally release. Chicken is done when internal temperature reaches 165F. Stir to combine ingredients. Ladle into bowls and enjoy. 

Stovetop Method 

Prepare as above in a stovetop Dutch oven, or large skillet. Cover and cook on high for about 5 minutes until the liquids begin to simmer. Reduce heat to medium low or low to maintain a simmer. Cook for an additional 15-20 minutes until chicken pieces reach an internal temperature of 165F. Stir to combine ingredients. Ladle into bowls and enjoy. 

Oven Method 

Preheat oven to 400F. 

Prepare as above in a Dutch oven or oven safe cooker. Cover and bake in preheated oven for about 45 minutes or until chicken pieces reach an internal temperature of 165F. Stir to combine ingredients. Ladle into bowls and enjoy.

Slow Cooker Method 

Prepare as above in a slow cooker. Cover and cook on high for about 1 hour or low for 2-3 hours or until chicken pieces reach an internal temperature of 165F. Stir to combine ingredients. Ladle into bowls and enjoy.