Ancient? That’s A Long Time Ago!

Just the other day, my husband and I were checking out our groceries at our favorite store. Among the items was our favorite bread: “Ancient

One of the popular items at the check-out counter is "Ancient Grains Breads."

One of the popular items at the check-out counter is “Ancient Grains Breads.”

Grain W/Cranberries Bread.” The clerk at the register feels the same way we do about this item. ” That’s a most delicious bread,” she said.

It’s funny, isn’t it, that it oftentimes takes the interest of others to perk our own. We’ve been eating this bread for over a year now, but it wasn’t until our cashier’s remark that I began to wonder just how ancient some of the grains were in this bread ? Could it be just ancient grains 1an interesting selling ploy? As I began putting groceries away, I set aside the “Ancient Grain Cranberry Bread” for further scrutiny.

A listing of the ingredients is typed on a label on the back of the loaf and included a number of grains unfamiliar to me. I did recognize sorghum, a grain I always thought was fed to cows. Today, though, it is actually ancient grains 2America’s leading cereal grain. I’ll get to our favorite cereal, later in this writing.

Some of the listed grains or seeds that were new to me were whole quinoa, whole teff and whole amaranth. Obviously, I had some researching to do and found that, yes, these were ancient grains. Grains such as quinoa, amaranth, spelt and kamut are called “ancient” because they’ve been around, unchanged for millennia.ancient grains 4 But what about corn, rice and modern varieties of wheat, surely they’ve been around for a long time? The difference is that these have been bred selectively over thousands of years to look and taste much different from their distant ancestors. As an example, modern corn bears little resemblance to wild corn from long ago. As a matter of fact, it is this cross breeding that has left many people allergic to today’s grains. It should be noted here that even the ancient grains may not be safe for patients of celiac disease or wheat allergy.

In Ethiopia, teff is usually ground into flour and fermented to make the spongy sourdough bread know as “injera” The bread is used as an edible serving plate on which food is piled high in the center of the dinner table. Does it qualify as an ancient grain? No question. It originated in Ethiopia 4000-1000 B.C.

Our talk on ancient grains would not be complete without including the popular “Ezekiel 4:9 bread. “Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.” Do as you just read, and you would be doing just as the Bible prophet, ancient grains 7Ezekiel, was told to do. It’s easy to understand why the second part of the recipe is ignored. Even Ezekiel protested on how the bread was to be baked. You may have forgotten these instructions as given to Ezekiel by God in the Old Testament. Look up Ezekiel 4:12 and then verse 15. Let me know what you find out. Just to digress a bit, In Leviticus 2:13 God’s instructions were not to leave salt out of grain offerings. Was God disregarding high blood pressure? As always, God is not to be questioned. By the way, have you noticed that the latest in blood pressure reports is your intake of salt has no effect on your blood pressure?

Our favorite cereal is Alpen, all natural muesli with no added sugar. Besides whole rolled oats, whole wheat and barley I see no ancient grains listed. Nevertheless, It’s good. I wonder if it’s a favorite of our favorite store’s cashier?

That’s it for this week’s Shirl andYou. I’m hoping you will complete my story as told in the book of Ezekiel and I’d love to hear your opinions on ancient grains. Also, what’s your favorite bread and cereal?

Anyone for ancient bread.? Oops, I mean ancient grains bread!

Anyone for ancient bread?  Oops, I mean ancient grains bread!

 

14 thoughts on “Ancient? That’s A Long Time Ago!

  1. Shirley, Quinoa is not only a healthy grain for us, it is also healthy for pet birds. This grain is often found in high end parrot foods. My favorite breads are whole grain breads and I like Wheaties and Kellogg’s Vanilla Almond cereal. The bread that you mentioned sounds delicious. I wish that it was available for sale in my area.

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    • Hi Colleen: Do you have a Wegman’s grocery store near you? The bread I wrote about is theirs, made fresh everyday in their bakery. I know you’d become a fan of it, also. By the way, Pedro likes it, too. We’ll have to watch for quinoa in the seed we buy for him. Thanks for writing.

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  2. Friday I had chicken spedini served over ‘farro” at an Italian restaurant. Farro was new to me. It was flavored with chicken stock, green onions, and diced tomatoes. I had to come home and look up farro. [I was pretty sure it didn’t have anything to do with giving birth to piglets–that’s farrow.] Farro is an ancient wheat that comes in three sizes. According to Wikipedia, it is called “einkorn (Triticum monococcum), emmer (Triticum dicoccum), and spelt (Triticum spelta) in Italy. Those are sometimes called farro medio, farro grande, and farro piccolo, respectively.” Recipes on-line stress that it has to be soaked overnight before cooking but then has a great nutty taste and a pleasantly crunchy texture. Otherwise it was like large red rice.

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    • Hi Wade: I’m delighted to hear from you. The miracle of the internet allows us to be in touch even when you live so far away. I’m not familiar with Farro and had quite a time trying to pronounce the three sizes. I do know this, your description of ingredients makes it sound delicious. What fun learning about the different grains. Thanks for writing.

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  3. hi shirl..wow that bread sure looks good..we don’t hae your store out..i have to watch which grains I eat so my bread is usally the usually the white or wheat. I didn’t realize all the different grains..it was really interesting..take care

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    • Hi Ada Mae: So glad to hear from you. Nice knowing you are reading my blog. I know you need to be careful about too much roughage. But you can dream about breads, like “Cranberry Ancient Grains Bread.” 🙂 Thanks for writing.

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  4. Hi, Shirley! Many of my friends eat Ezekiel bread and, now after reading your blog, I may have to make the trip to Wegmans to buy it. I hope they don’t bake it using God’s instructions in vs. 12! ( I found that verse interesting and I had written a note in the translation that I used near verse 14 which said…”At Ezekiel request God changed his mind.” There are several places in Scripture where man’s pleading seemingly caused God to change His mind. Now I know God is sovereign and omniscient. He knows what will occur but these passages encourage me and make a case for the need of intercessory prayer.) Back to your question…I usually buy 12 grain breads and love many different cereals. Anything with granolas & Grape Nut Flakes, & the not so healthy, Frosted Shredded Wheat (Blueberry or Raspberry stuffed) are favorites. I also like Cream of Wheat & Steel Cut Oatmeal. My favorite way to fix it is with dried pineapple, walnuts or pecans & cranberries. Hmmmm, I’m get hungry just writing about it. See you at Sharathon!

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    • I was so hoping someone would make comments about the scriptures here. Yes, that’s what I find amazing about it, God listened and answered Ezekiel’s request. Gives me assurance that God’s hears our prayers and considers our circumstances and it clearly shows us that there is certainly a relationship between God and man. Always love hearing from you, Kathy. Thanks for writing.

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  5. I had this bread once…de-lish…to good…I won’t be buying it again…I ate the whole loaf myself. Found a great site…Bible Hub…all offerings including grains were to be seasoned with salt to remind the people of Gods eternal covenant. God has given the kingship of Isreal to David and his desendants forever by a covenant of salt…2 Chronicles 13:5…salt is commanded as symbolizing in things spiritual…because preserving in things physical…incorruption. Thanx for the lesson.

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    • We read such scriptures and never notice their meaning. Salt denotes a permanent provision and that’s what the Davidic kingdom was or is. (eternal) There’s a lesson in what you write, Karen. Thank you.

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  6. Well, I’m avoiding grains, but I must say, I am glad to be able to salt things again without worrying!
    I looked up the Ezekiel passage. What a picture of what sin is.

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    • Wish your diet wasn’t so restrictive, Janine, but you’ve proven it is what you need and you manage it well.
      God certainly gave Ezekiel creative ways to communicate to God’s people and to portray the fate of Jerusalem. Christians and churches are seeking creative ways to reach the lost generation today.

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  7. I found the information about the different grains very interesting. While I don’t eat much bread, I am very fond of rye bread with caraway seeds (also known as Jewish rye). Unfortunately the store where I buy it can hardly keep it on the shelf, so often times I am disappointed that it isn’t there. I don’t eat much cereal, either, but I like Raisin Bran Crunch and the new Vanilla Chex is pretty good too. Have a rainbow day!

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