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March 2025 eBread

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We Believe One Simple Thing Can Change Your Life: Real Food.

Hello Jim,


Thanks for subscribing to our Newsletter. Please feel free to forward this to a friend. If you'd like to unsubscribe from this newsletter, there is a link in the footer at the very bottom.

CO-OPS


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


CO-OPS IN THE CENTRAL GROUP WILL ORDER IN FEBRUARY FOR MARCH DELIVERY!


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

UPCOMING EVENTS

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


GETTING STARTED

Saturday February 15, 2025

10:00 AM - 2:30 PM

Taught by Sue Becker

In Store Registration $25 SOLD OUT

ONLINE STREAMING ONLY $10 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.


https://youtu.be/8sCDVxxj0gk


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.





GETTING STARTED

Saturday February 22, 2025

10:00 AM - 2:30 PM

Taught by Sue Becker

In Store Registration $25 SOLD OUT



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.


https://youtu.be/8sCDVxxj0gk


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.





GETTING STARTED

Saturday March 8, 2025

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.


https://youtu.be/8sCDVxxj0gk


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.





Birds on a Wire Moms Soar Conference

Saturday March 15, 2025

9:00 am - 4:00 pm

Gwinnett Church

300 Peachtree Industrial Blvd

Sugar Hill, GA 30518


Sue Becker will be a breakout speaker at the conference. Soar is offering a discount for all Bread Beckers customers. You can click the link below to register and the discount is already built in.


https://subsplash.com/birdsonawire-ga/lb/ev/+j2j9wpq/register?code=VIP30


Hope to see you there!




REAL BREAD - THE STAFF OF LIFE

Presented by Sue Becker

Thursday March 20, 2025

10AM - 12:30PM

Good Samaritan Health and Wellness Center

175 Samaritan Drive

Jasper, GA 30143

For information contact

Terri Chastain

Work: 706-253-4633 ext. 4688






GETTING STARTED

Saturday March 22, 2025

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.


https://youtu.be/8sCDVxxj0gk


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.




RECIPE



Creamy Italian Sausage Pasta Soup


This soup was definitely a class favorite along with the Crusty Bread - Prune, Feta and Rosemary Variation.



Our new whole grain Kamut pasta is perfect in this soup and the 2 qt Eurita cloche does a great job of producing the perfect crust on this delicious bread.


This rich and creamy soup is packed with delicious flavors that will soon become a family favorite for chilly night.


•   1 lb Italian sausage, casings removed

•   1-2 Tablespoons extra virgin olive oil (I used Caramelized Garlic Infused Olive Oil by Olivelle)

•   1 small onion, diced

•   2 cloves of garlic, minced

•   1 teaspoon Italian seasoning or combination of oregano, basil, thyme

•   1 teaspoon salt and pepper (I used Sicilian Seasoning or 1 teaspoon Butcher’s Spice Blend by Olivelle)

•   1 (14.5 oz) can diced tomatoes, drained

•   4 cups chicken broth

•   1 full cup of small pasta, elbows or spirals (I used our Kamut Pasta)

•   1 cup heavy cream

•   1 cup shredded Parmesan cheese

•   Salt and pepper to taste 


In large pot (I use a 6L pressure cooker by Fissler) over medium heat, add olive oil and sausage, breaking up the sausage as it browns. Add onions, garlic, and seasonings and continue to brown the sausage.


Add the tomatoes and chicken broth. Increase heat to high and bring liquids to a boil.

Stir pasta into the broth mixture. If cooking conventionally cook 5-7 minutes until pasta is al-dente. If using a pressure cooker, lock pressure lid into place and bring pressure up to second pressure indicator ring.


Reduce heat to maintain pressure. Pressure cook for 2-3 minutes. (2 minutes if natural pressure release or 3 minutes if quick pressure release).


Over medium heat, stir in heavy cream and shredded Parmesan cheese.


Season with salt and pepper or additional Butcher’s Spice Blend.


Ladle soup into bowl and garnish with parsley if desired. 





CRUSTY BREAD


Bake this easy to make bread in a cast iron pot or any one of our lovely cloche bakers and you have perfection, no kneading required, 4 simple ingredients.


•   3 Cups freshly ground hard white wheat flour

•   1 ¾ tsp salt

•   ½ tsp active dry yeast

•   1 ½ cups water (room temperature)


In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it’s all incorporated. Cover the bowl with plastic wrap and let sit on the counter for 12 to 18 hours.


Preheat oven to 450 F degrees. Place the cloche (lid and bottom) or stew pot (lid and pot) in the oven while preheating.


With floured or wet hands if needed gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the hot pot or cloche bottom. Spritz with water and cover with the lid and place it back in the oven.


Bake for 30 minutes with the lid on, after which remove the lid and bake another 15 to 20 minutes until golden brown.


Remove from oven and let cool.


SPELT VARIATION:

•   4 cups freshly ground spelt flour

•   2 tsp salt


PRUNE/FETA ROSEMARY VARIATION:

•   Reduce salt to 1 ¼ teaspoons

•   ½- ¾ cup prunes, snipped in pieces

•   ½ cup feta cheese

•   2 Tablespoons sucanat

•   2 Tbls minced fresh rosemary


When ready to shape – work prunes, cheese, sucanat and rosemary into the dough.


Let rest about 10 minutes.


Bake as directed above.


ARTICLE



Healthy Eating Simplified in 2025 - Continued

by Sue Becker



It is now the beginning of February so I thought we might all need a little encouragement to stay the course and follow through with our new resolutions to find better health in 2025.


Hopefully, you have begun this journey of Healthy Eating Simplified for 2025 with a focus on real bread made from freshly milled flour and to make whole grains and real bread a part of every meal, every day. I know you will see great benefits.


I talk a lot about real bread and constipation relief but every now and then I get an email from someone asking why this bread might actually cause their constipation to get worse. So today I thought I would try to answer that question and to share with you step #2 of my 7 steps of Healthy Eating Simplified.


Step #2 is to drink more water.

Many of us have become very concerned about the food we eat but often overlook the importance of what and how much we drink. A person can fast from food for as long as 40 days and not die but going without water for longer than 3 days can result in death.


Now most of us do not go completely without water on a daily basis but it is important to understand that water makes up about 65-70% of the human body so its importance cannot be overlooked.


Water serves a number of essential functions within our bodies that allows our cells of every organ to do their jobs efficiently and properly.


For a more detailed teaching on the importance of water you can listen to episode 8 of Sue’s Healthy Minutes Podcast:


But, In a nutshell:

  • Water is a vital nutrient to the life of every cell in our bodies and acts first as the foundational material.

  • Water regulates our internal body temperature through sweating and respiration.
  • The carbohydrates, proteins and nutrients that our bodies use as food are metabolized and transported by water in the bloodstream.

  • Water assists in flushing waste mainly through urination.

  • Water even acts as a shock absorber for the brain, spinal cord, and growing baby in a mother’s womb.

  • Water forms saliva and lubricates our joints encouraging smooth movement of our bones and muscles.


Each day we must consume a certain amount of water not just to survive but to give our bodies the water it needs to function properly. Of course, this varies according to age and gender, where we live, what we eat, how active we are and even the current humidity of our environment. If we are very active on a hot summer day, increased sweating may increase our need for water. But even in the winter, the dry air in the atmosphere and from the heat in our homes, may find us more thirsty than usual. And on average men need more water than women.


All the water a person needs does not have to come from drinking liquids, as some of this water is contained in the food we eat. A person whose diet consist of a good many fresh fruits and vegetables may not need to drink as much water as a heavy meat eater.


But, to answer the question as why one might actually get constipated when they start eating real bread made from freshly milled whole grains, we have to understand the role of both fiber and water for digestion and elimination.


Fiber is a type of carbohydrate found in plant foods that cannot be broken down during our initial digestive process. Some types of fiber, such as soluble fiber, dissolve in water while others, such as insoluble fiber, do not. But both types of fiber are important for our health and need water to do their jobs.


During digestion, soluble fiber dissolves in water in the intestines, creating a gel-like substance that helps to bulken stools while softening the stool. Soluble fiber works to regulate and improve bowel elimination. While soluble fiber definitely helps eliminate constipation research now shows that the bulking ability of soluble fiber can help relieve chronic diarrhea as well.


Insoluble fiber, on the other hand, does not dissolve in water but rather attracts water into your stool, making it softer and easier to pass with less strain on your bowel during elimination. Insoluble fiber plays a significant role in relieving constipation and promoting bowel health and regularity.


While both types of fiber are key to good bowel health and function, we must realize that water is absolutely necessary for fiber to do its job.


One cause of constipation when adding extra fiber to your diet can sim

ply be dehydration in our digestive system due to not drinking enough water.


Wheat and other whole grains provide both soluble and insoluble types of fiber. And this high fiber in whole grains and bread made from freshly milled flour absorbs water during digestion. So, it is therefore very important when adding real whole grains and real bread made from freshly milled flour to our daily diets that we increase our daily intake of water.


Failure to drink adequate water with the high fiber in whole grains can actually cause constipation instead of eliminating it.


Did you ever wonder why fiber supplements or high fiber laxative medications are usually mixed with or followed by a large glass of water? This is to give the fiber the much-needed water to do its job.


So, with step #1 of my Healthy Eating Simplified being to eat more whole grains and beans and bread made with freshly milled flour, and since eliminating bowel issues may be the very reason you started on this real bread journey;


Step#2 definitely needs to be to drink more water. Now there is no need to drink a gallon of water a day or large amounts at one time. If fact 4-8 oz at one time is plenty. More than that will just make you have to go pee a lot. But drinking more water throughout the day is important.


Sometimes I find that often when I think I am hungry and want something to eat, I am actually thirsty. When I get those urges to eat, I try to make it a habit to drink a glass of water first.


Some years ago, I learned a simple little trick to help stimulate my thirst mechanism and help me better differentiate between thirst and hunger throughout the day. I call it “priming the pump” .


First thing in the morning, before I eat or drink anything else, I drink about 8 ounces of water, cold or hot. In the winter I especially like warm or hot water. Since morning is our bodies cleansing time, drinking a glass of water, first thing, can help thin any mucous that has gathered in our nose and throat in the night and really gets everything moving. I also notice that when I drink water in the morning, before I eat or drink anything else, it seems to helps me want to drink more water throughout the day.


Try it – you just might be surprised!


I love the fact that the Bible confirms the importance of these first 2 steps of Healthy Eating Simplified: Eat real bread and drink more water!


When God led the children of Israel out of Egypt, he gave them this promise in Exodus 23:25. He tells them “If you will obey me, I will bless your bread and I will bless your water and I will take sickness from the midst of you.”


Wow, what a promise.


As we continue on our journey to better health, let’s remember that God gave us two perfect provisions - real bread and water! I hope you are encouraged today to claim the promises of God and to continue on your real bread AND water journey.



I am more convinced than ever that you will see great benefits.     


Sue Becker

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CO-OPS

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way. Current co-op shipping rates range from 15 cents to 18 cents per pound (depending on distance from our warehouse) when we deliver on our own truck, compared to UPS rates that can be around 75 cents a pound and more!


We have over 100 co-op locations around the Southeast. Visit our website and find the co-op closest to you, our coordinators will be happy to welcome you into a co-op!


The co-op schedule can be found on our web site at 

http://www.breadbeckers.com/blog/co-op-schedule/

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