Friday, January 15, 2016

Baking First Fruits Bread with Shelley Houser

This is a guest post by my friend Shelley Houser of ReadyAnswers.org, in which she tries to bake Manna Bread that Hebrews had during the desert wanderings. This is an abridged version, so go to her web site for more details or email her at houser@readyanswers.org.

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I just thought of one more loaf of bread described in Torah. It is the first fruits bread that each household is supposed to bring after the wheat harvest. It is made with 2 omers of wheat flour, and is made with leaven. The recipe/description for it is in Leviticus 23:17.

Here is the description of the image below (left to right)
  1. Unleavened manna,1 C of manna, ground into flour, which was 1 C plus 5 Tablespoons, plus 1/3 tsp of flour
  2. Unleavened showbread, 2 C of already ground flour
  3. Leavened manna, 1 C of manna, ground into flour, which was 1 C, plus 5 Tablespoons, plus 1/3 tsp of flour
  4. Leavened first fruits bread, 2 C already ground flour


I think this covers all the types of bread, except perhaps some of the grain offering listed for the cleansing of a leper, which I believe, was 3-tenths deals of flour.

Here are the specifications on the first fruits bread baked today. The other loaves are the same as before.

2 Cups of flour, with a mass of 306 g. Finished loaf is 597 g. Finished loaf size is 3 and 5/8 inch x 7.5 inches x 3.75 inches

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