I love doing anti-yeast therapy. I see people with complex problems who have often been to many doctors and received only minimal benefit. Then I prescribe anti-yeast therapy and they become better. I find doing this therapy as a doctor so gratifying because I love to see people become better.

-- Dr. Bruce Semon

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Delicious & Nutritious Whole Wheat Bread

Delicious and Nutritious Whole Wheat Bread

From Feast Without Yeast:4 Stages to Better Health, by Bruce Semon, M.D., Ph.D. and Lori Kornblum, copyright 1999.

  • Milk/Casein Free
  • Egg Free
  • Suitable through Stage II

This tasty, cake-like bread is a favorite of everyone who tries it even kids, who think its cake. This bread is crumbly, so make sandwiches cautiously. This recipe makes two loaves. Double the recipe for extra bread. Freeze extra bread for later.

  • expeller pressed safflower oil for greasing pans
  • extra whole wheat flour for flouring pans
  • 1-1/2 c. old fashioned rolled oats
  • 2-1/2 c. water
  • 1/2 c. expeller pressed safflower oil
  • 1/2 c. unprocessed clover honey
  • 3 c. whole wheat flour or whole wheat pastry flour to start
  • 3 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. sea salt
  • 1-7 c. additional whole wheat flour or whole wheat pastry flour
  • 1 egg, beaten, for crust (optional)
  • additional expeller-pressed safflower oil for crust.1. Preheat the oven to 350F.2. If using loaf pans, oil them well and flour them. If using cookie sheets, flour them. Set aside.3. In a very large bowl, mix the oats, water, safflower oil, and honey. Let this mixture sit for a few minutes. While the wet mixture is sitting, combine dry ingredients in another bowl (3 c. flour, baking powder, baking soda, and salt). Mix thoroughly. When oats are soft, add dry ingredients to wet. Stir well with a wooden spoon.4. Add one cup of additional flour at a time, enough to make the dough manageable for mixing. You are ready to knead when the dough is very heavy, and pulls away from the sides of the bowl as you mix it. The dough should be the consistency of thick clay, but a little sticky. Your hands will get very sticky kneading the dough, but just enjoy the experience!

    5. Pour about 1 cup of flour onto the surface on which you will knead the dough. Spread the flour around a little. Turn the dough out onto the flour. Knead for 15-20 turns, adding flour as necessary, dough is somewhat elastic, but still a little sticky. Use this extra flour to scrape the sticky dough off your hands, too. When you are finished kneading, you should have a ball that is stiff, but elastic, and just slightly sticky to the touch. It will not be as elastic as yeast bread, and will be much heavier.

    6. Divide the ball into two parts and pat into round shapes. Place on floured baking sheet, or in two well-oiled and floured loaf pans. If placed in loaf pans, gently flatten the tops with the palms of your hands. Brush tops with beaten egg for a shiny crust or brush with a thin layer of safflower oil for a softer crust.

    7. Bake immediately at 350F for about 50 minutes, until knife or toothpick stuck in center comes out dry. Remove from pans and let cool. Keep the bread in the refrigerator and, if possible, heat each slice before serving. The bread tastes best warm, with fresh butter and honey.