Friday, May 17th, 7pm - 8:30pm
Dewey Memorial Hall
91 Main Street, Sheffield, MA 02157
• Our spiritual journey with bread. An esoteric history of bread
• The seven traditional principles of making bread that nourishes
• How bread has been destroyed by modern agriculture and baking methods
• The alchemical process in bread making
• The future of bread as a life-giving substance that supports the New Consciousness
A Pilgrim’s Progress. Founder of LightForce Bakery, Koen van der Meer has operated several natural foods
bakeries in the Netherlands and the USA during his 40 years of baking. In 1981, in search of an alternative to both
yeast and sourdough bread, he began to develop a method of making bread using a leaven he created from
sprouted organic barley (Latin: Ordeum, Order of God) which has an abundance of enzymes that help to break
down gluten. Using this leaven with original grains such as spelt, rye, and einkorn, that are not degenerated like
modern wheat, a gluten-friendly bread can be made that is possible for many gluten sensitive people to eat.
All donations are welcome in support of ongiong research and development. Suggested $10-$20.
Friday, May 17th, 7pm - 8:30pm
Dewey Memorial Hall
91 Main Street, Sheffield, MA 02157
• Our spiritual journey with bread. An esoteric history of bread
• The seven traditional principles of making bread that nourishes
• How bread has been destroyed by modern agriculture and baking methods
• The alchemical process in bread making
• The future of bread as a life-giving substance that supports the New Consciousness
A Pilgrim’s Progress. Founder of LightForce Bakery, Koen van der Meer has operated several natural foods
bakeries in the Netherlands and the USA during his 40 years of baking. In 1981, in search of an alternative to both
yeast and sourdough bread, he began to develop a method of making bread using a leaven he created from
sprouted organic barley (Latin: Ordeum, Order of God) which has an abundance of enzymes that help to break
down gluten. Using this leaven with original grains such as spelt, rye, and einkorn, that are not degenerated like
modern wheat, a gluten-friendly bread can be made that is possible for many gluten sensitive people to eat.
All donations are welcome in support of ongiong research and development. Suggested $10-$20.
