During autumn 1962 I took over a small dentistry in the village Moenchweiler, Black Forest. It was before my father's one, who also was a dentist. Two times per week he had come from his main dentistry in St.Georgen, also Black Forest, to take care of the dental problems of the village's population.

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At that time people were not only working hard. Because of favorable general conditions they also could enjoy the results of their work. They could afford a "good life", including fine food, white bread, sweet bakery products, sweets, ice cream, chocolate, lemonades etc.

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Just at that time, when I started to practise there, also the first consequences of this "high life" became obvious. Mothers came with their small kids for treatment, because of toothache and holes in their teeth. I had to state the starting age of dental caries at 18 months. From age of 3 years on, there was nearly no child without tooth decay.

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Imagine once: The hardest material life is able to produce, the enamel of teeth - normally holding out full life and some hundreds of thousands of years more in the earth - is rotting away in the living organism of just shortly ago born young human life. With this I couldn't agree. 

Educational work in the village about sources of health and causes of tooth decay

In the beginning of 1963 I went to the city hall of the village. There I talked to the young mayor Guenter Sick and proposed educational work. "Write sometimes something, I will distribute it together with the municipal newspaper" was his answer. In the beginning each 2 weeks, later each 3 weeks I gave a printed  information, explaining different topics like sources of health, causes of diseases, and especially causes of tooth decay and how to prevent it, and it was distributed to each family of the village. 

This picture above is a copy from my out-of-print book "Healthy Teeth from Childhood up to Old Age", page 145, third edition 1973, Edition Bircher-Benner, Zurich and Bad Homburg v.d.H.). It is showing me together with my lawyer Peter Kopp on the way to the first session of the dentist's profession court. It took 6 hours.

Prof. Dr. med. Werner Kollath, Professor of Hygiene and Bacteriology, discoverer and explorer of the fundamental importance of freshly ground cereals for health of populations. (Already the list of his scientific studies, experimental reports, books and other publications is a complete book itself).  By my lawyer he was called as an expert witness in the first session of the dentists profession district court, which took place 13.11.1963 in Freiburg/Breisgau, Germany.  He should testify to the court, if my educational work is based on scientific preconditions. Although the Professor troubled to come here from Porza/Lugano, he was not heard by the court. The court - mainly composed by dentists, members of the chamber proceeding against me - stated having enough knowledge themselves to know, that my work is based on science. But in spite of,  they condemned me, so we had to go to higher courts.  On 24. November 1964 the German Federal Court of the Constitution (2. Senat) declared the profession courts for unconstitutional, because of the tight "gear system" of these courts with the chambers, which doesn't fulfill the required judicial neutrality.  In my case additionally, the manager of the chamber proceeding against me, was at the same time the manager of the district profession court hearing and deciding my case...  (The picture is - as well - a copy from my book "Healthy Teeth ..." (3rd edition, 1993).

The significant success of this "Action Moenchweiler" (1963-1969), as it was called by the media, is to be  seen in a chart in my detailed Curriculum Vitae. The educational system "Gesundheit für unsere Jugend" (Health for our young Generation), with the texts of it's pamphlets, helpful advice, and an organizing scheme with proposed dates, is still today (1999) available as a book.

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I informed the families of the village, how to practise a healthy nutrition, and which are the causes of tooth decay; and I organized meetings for the housewives, to prepare and taste practical examples of healthy nutrition. The shop owners I asked no more to give sweets to the children, replacing them e.g. by nuts.

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The bakers I asked to bake whole-meal breads from freshly ground whole-meal flour. From Professor Kollath I knew, how important it is, to grind the cereals only shortly before using them for bread dough or other food preparations - to avoid loss of health values by oxidation and enzymatic decomposition.

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"This doesn't work out", the bakers answered, "like this it is not possible to bake bread. This will not keep together".

Laboratory rat, fed with whole-meal bread. During 11.5 months of whole-meal bread nutrition the rat was completely healthy and free from vermins. (From the book of Professor Dr. Friedrich Proell  "Zahnaufbau und Zahnabbau in Abhängigkeit von der Ernährung" (Construction and decay of teeth in dependence of nutrition), Johann Ambrosius Barth Edition Leipzig, Germany, 1956).

Laboratory rat, fed with white bread rolls, 2nd generation. Heavily ill, with violent rash of ears, snout, tail and extremities (thick crusts), coat of hair rough; "ugly", unharmonious proportions of head, body and extremities. To show details better, the rat is photographed a bit bigger than the healthy one. (From the same book of Professor Dr. Friedrich Proell). You can see here, that type of bread of a population is not only having influence on teeth, but also on the complete body, the appearance, beauty or ugliness of proportions.

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As we know from other studies, under such deficient "civilization's food" not only the body, but also the psyche is showing deformations (aggressiveness, asocial behavior up to killing members of the same species).

Active dental caries of a laboratory rat, fed with bread made from refined mixed rye-wheat flour. From the same book of Professor Dr. Friedrch Proell "Zahnaufbau und Zahnabbau in Abhängigkeit von der Ernährung" (Construction and decay of teeth in dependence of nutrition), Johann Ambrosius Barth Edition Leipzig, 1956).

With the available heavy northern German whole-meal breads it was not possible to win the southern Germans

It was clear to me, that it would have been impossible to win the southern Germans (Alemans, Suebians, Bavarians) to eat as their daily bread these northern German heavy whole-meal breads. But those were the only ones available in the market: Coarse crushed grains, soaked in water and baked as tin loaves.

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One such bread, expressively recommended by myself, is produced by Mestemacher/Gütersloh, Germany. It is a rustic rye whole-meal bread, made from biologically grown (without chemical fertilizers or pesticides), freshly crushed rye. It is offered in most of the supermarkets, carrying my recommendation on the package: "These traditional breads, made from crushed cereals, were at all the times real whole-meal breads - also when the usual breads became more and more white. Therefore they are also a particular valuable component of a healthy nutrition. Dr. J. G. Schnitzer"

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In South-Germany, since centuries people like more airy, porous and spongy breads, made as free (not in tin moulds) baked round or long bread loaves. This but was only possible with refined wheat and rye flours. If I wanted to win this population for whole-meal breads, I had to offer something similar.

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First I had to be able to grind freshly fine whole-meal flour. I succeeded in a provisional way with a grinding equipment, which was not originally constructed for cereals.

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Then I started to search for some leftover "know how" from former centuries, how Black Forest Farmers were baking their bread. For centuries this had been whole-meal flour. The farmers were grinding it in their own mills with milling stones, driven by a water wheel. Even the size of the mill-pond and the quantity of water in it were appropriate, to grind the right quantity of flour, to fill once the stone baking oven with bread. So, automatically, it was not only whole-meal flour, it was also freshly produced whole-meal flour. (Even now, some of these very romantic, nostalgic, in folksongs mentioned Black Forest Mills, driven by water, are existing).

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I found somebody: A woman in Moenchweiler, who grew up as a daughter of a farmer. She was remembering how they were baking their bread. A first experiment could be started.

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As a next step it was necessary to provide the bakers with equipment to grind cereals freshly into fine whole-meal flour. Both bakers - it was countryside - were also farmers. Therefore, they were having grinding mills to feed their animals. After some experiments and modifications of the mills we succeeded: Now freshly ground fine whole-meal flour was available.

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I informed the bakers, which (only natural!) ingredients they should use. Nearly each day an "experiment" was baked, tasted and examined. Very soon the "Moenchweiler Whole-meal Bread" and the "Dr. Schnitzer Rolls" were offered in the bakeries. They were accepted by the population - not only locally. Soon people came from far to buy their bread in this village. Not only once or twice. Still nowadays (1999),  36 years after introduction, these simple and healthy whole-meal bakery products are daily produced and eaten, both already by the second generation of bakers and people!

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Also, a big whole-meal bread factory was showing interest to produce my "Moenchweiler Whole-meal Bread", because this "Action Moenchweiler" attracted a lot of attention by reports in the media including TV. But in several aspects the factory then didn't follow up properly my recipe. They made it not free-shaped long, rather as a tin loaf; not airy-spongy, rather compact-heavy. There argument: by this their industrial oven can take in more pounds of bread per area and hour (means more profit). It came even worse: The first series for sale, with the printed name "Moenchweiler Whole-meal Bread" on it, was so unbelievably etching (caustic) sour (acid), that even made teeth become blunt by etching of the enamel. (This happens if leaven dough is fermented at cold temperatures). Therefore this bread, as fast it appeared in the supermarkets, so fast it disappeared. Incompetence or intention? Did they want to destroy the reputation of the new bread, which had got the attention of the nation by newspapers, radio and TV reports, by giving it a strange taste making everybody saying "This, by best intention, you can't eat"? In any case, the unwanted countryside "concurrence" with the original, tasty recipe still is baking and selling it successfully, now in the second generation.

Construction of small grain mills with milling stones, appropriate to produce coarse and fine whole-meal flours

Soon I constructed the first types of household grain mills with milling stones, adjustable from coarse to very finde whole-meal flours. The mechanic part of it was no problem. Because in Black Forest you get precision mechanics already poured in by mother's breast milk. The main problem was to produce, in series, small precise milling stones from natural materials. Here also I could built on from old traditional know-how. My godfather Karl Patschke, Teningen was a bee-keeper, wine-grower, farmer, producer of vine sticks (which are needed to hold the vine), and owner of a friction mill with own water wheel and channel. He was having this old know-how, and he could tell me where to get these traditional materials, and how to handle it.

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So I could take small basalt grains from Naxos (a special hard stone type) and magnesite. These materials were already used in the past to make the big milling stones. When the cast stones were hardened, they shaped by hammer and chisel the "Schrenzen" (a special old word for the channels in the stones to transport grains and flour during the milling process).

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My innovative task was, to develop a procedure, to produce series of precise small and even tiny milling stones. I succeeded step by step, partially using special knowledge from my dentist profession.

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Later, in 1975, I was asked by the Siemens-Bosch Company to construct a grain mill with milling stones for their big kitchen machine. After only 4 weeks I could present to them an already functioning prototype. Hundreds of thousands of these mills were produced for the Bosch Company by my former company, which had developed from my constructions. Still now (1999), 24 years later, this mill is produced and sold without change all over the world, whilst the kitchen machine construction itself within the same time was changed not only once.

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It was important to me to use stone as milling tool because of health reasons. Abrasion from steel grinders is iron, which in the blood would destroy high-unsaturated fatty acids, which are indispensable for transport of oxigen in the organism. Abrasions from such milling stones - which are only very minimal quantities - are containing only advantageous trace elements from basalt, and magnesium, which the organism needs. Magnesium e.g. reduces risk of heart attack.

Developing new whole-meal recipes

A growing interest for such healthy whole meal breads and bakery products raised up in the population. This caused me to develop more recipes. My goal was to teach whole meal baking in seminars for master bakers and laymen. Originally I was having the idea, to win a professor of cereal technology, whom I knew since years, to hold those seminars as an expert teacher. I asked him, he was even ready to do it, but he said: "For the practical baking part but you must give me a master baker". Me, surprised: "How - you are professor of cereal technology and do not know how to bake bread? In this case I will do it myself."

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First I installed an experimental bakery in the cellar of the house. The company Winkler, Villingen (Black Forest) was kind enough to provide me with a pastry oven from their production with three baking decks and vapor equipment (needed to bake and not only to dry up the bread). A producer of kneading machines contributed a lifting kneading machine. As a mill I established a grinding mill with milling stones, which I modified to grind fine whole-meal flour.

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As a next step I asked a young baker in St. Georgen, Black Forest, to accept me for one complete baking day as his apprentice. I wanted to learn the basic know how, the methods and handling of the dough and dough pieces, and how to manage the baking process. This took time from 3 o'clock a.m. up to 1 o'clock p.m.

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Now the challenge was to transform the "white flour know how" into a new (or very old, forgotten) "whole-meal flour know how". During half a year I made again and again experiments in my experimental bakery. But I was not satisfied by the results. At last I lost patience: I started in the afternoon and experimented all over the night. When it became morning, I had got the hang of it.

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Now I could develop systematically the basic recipes for daily bread and bakery products, and also for special events and festivities.

Basic principles of my whole-meal recipes

To be accepted by the population and  - at the same time - be the optimum for public and personal health, I had to give these whole-meal bakery products several properties simultaneously:

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• Attractive, appetizing appearance, signalizing the contents of original vital force of cereals; 
• Delicious, rustic pleasant taste, inviting to be chosen as daily bread for good.
• Optimal healthy composition of recipes without any compromise, especially of those for daily consumption (only raw materials from plants).
• Also, in whole-meal bakery products for special events and festivities, only ingredients and compositions, which neither could cause dental caries (e.g. from certain percentage on of soluble natural carbohydrates like honey), nor overloading with protein (e.g. by curd, which is a protein concentrate).
• The cereals, used as raw material, shall have at least  98 % grains able to germinate, and shall come from organic (biological) cultivation, means no chemical fertilizers, no pesticides, no anaerobic (absence of oxygen) rotting (putrescent) dung and liquid manure; only leguminous intercrops, powder from primary rocks, seaweeds, and aerobic (under presence of oxygen) composted plants, dung and liquid manure used as natural fertilizers; 
• and - this is new because the technology was not yet invented in 1966 when I developed these recipes - the cereals and ingredients used  shall be free from genetic manipulations, which all are not done to improve health values, but to improve e.g. resistance to insecticides, herbicides and to insects (which would not attack the plants if there would be no use of chemical fertilizers or anaerobic rotting dung and liquid manure); and which are not tested for their possible side effects on the second and third generation of any species including humans, consuming such products (impairment of genetic reproduction can't be excluded yet therefore; it is not even tested in long-range animal feeding experiments of two or three generations). 
• The grinding process shall be done with milling stones made from natural materials (like basalt and magnesite); the grinding temperature shall be low, not exceeding 42 ° C; the mill shall not have a forced passage of air (to avoid forced oxidation). The grinding shall be done shortly before preparing the dough (maximum 2-3 hours, better less than); the shorter the flour is exposed to the air, the better the health value of the baked product.
• The salt should be a complete sea-salt with all trace elements in it (completely dried sea water, without pouring off the last liquid part, which is done often because of drying more slowly).
• For fermentation of the dough, only living yeast, leaven or "Backferment" (a fermenting preparation with honey to feed the yeast cells) shall be used. (Single exception: For Christmas cookies, baking powder can be used).
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Inside the dough, the sensitive vital substances of the cereals are protected from oxidation. Of course, by the baking process they get reduced to about 50 % of before (that's why breakfast-muesli made from freshly crushed grains are having such high health value). But this gets balanced by the bigger quantity of cereals eaten as whole-meal bread, because none of the essential substances get lost totally. 

Seminars "How to bake with freshly ground Whole-meal Flours"

In autumn 1966 I was ready for takeoff. I could hold  the first weekend-seminar "How to bake with freshly ground whole-meal flours" for housewives, hobby bakers and master bakers. These colorful mixed groups of mostly about 20 participants were enjoying the seminars and having a lot of fun.

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Myself I was learning as much from the master bakers as they were learning from me. I was teaching them the special characteristics of freshly ground whole-meal flours, how to handle them and work them up. E.g. whole-meal yeast dough are fermenting faster, because also for yeast cells it is more nutritious. The dough-output (correlation of water and flour) is higher. The master bakers from their side gave me training in handling processes and increased my general baker's know how.

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Once there was an extremely skeptical participant, a master baker from Austria. When seeing the grains, he said: "Do you think this can become a flour?" Shortly after it was ground - it had become a fine, gripping well, airy whole-meal flour. His only comment: "Do you mean really this will become a dough?" Soon the dough was kneaded, with dough rests in between to support a good fermentation, and beautiful, well standing long dough pieces were formed. But still he was not satisfied, maintaining his skepticism,  and croaked: "How but this will look when it has become a bread?" The wheat whole-meal breads came out beautifully, high, with shining crust,  wheat-typically slightly broken in pieces. Now it was my turn to say something. I asked him: "How, do you think, it will even look after it has been digested?" - had the laugh on my side and from this same second on no more skeptical remarks up to the end of the seminar.

Dr. J. G. Schnitzer and master baker Hans Selbach (his sleeves rolled up) from Haslach in  the Kinzig Valley (Black Forest), working up dough pieces during a weekend-seminar "How to bake with freshly ground whole-meal flours" for master bakers, hobby bakers and laymen (Autumn 1966).

Especially good tolerability of the freshly baked whole-meal breads and products

What was baked in the seminars, as well was tasted and eaten immediately. This is fully contradictory to the common opinion, that freshly baked breads would upset one's stomach, and should be eaten only after 2-3 days of storage. Obviously this is only valid for the usual breads made from refined flours, the crumb of which is sticking together in glue-like lumps when chewed.

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Crumb of properly produced whole-meal breads on one side is solid enough to cut it into slices - but on the other side, when chewing it, small bread crumbs develop, with a large total surface. Therefore digestive enzymes don't need to go deep, to reach all nutritious particles. That's why it is easy to digest, and no indigestion can develop.

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In addition, those whole-meal products are containing acid-neutralizing substances. So the gastric acid will be used really, and neutralized. That's why most of gastric ulcers just vanish by itself, as soon as the owner of the stomach changes from wrong, denaturated to the right, natural nutrition.

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The participants of the seminars emphasized the hearty pleasant taste of the different recipes and the "feeling of great well-being in the stomach" without any sensation of repletion during the complete seminars.

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In the course of several years I was teaching personally about 1200 persons, within them about 300 master bakers. When the weekend-seminars  became too much for me, I developed it on to a correspondence course.

On 17th and 18th December 1966 I had invited scientists, holding for them such a seminar "How to bake with freshly ground whole-meal flours". From left to right: 1. Prof. Dr. H. A. Schweigart, Hannover and Pretoria, President of the International Association for Research on Nutrition and Vital Substances (during World War II, Schweigart was responsible to manage the nutrition of the German population, what he did with excellent results: Nearly no more heart attacks, diabetes nearly only type I, and dramatic reduction of tooth decay. After World War II, he founded this Association: together with many scientists, some of them even Nobel price winners, he worked out recommendations for all governments in the world how to protect their populations from civilization ailments and degeneration. Me, at an age of 33 years, also was called as a member to the scientific board of his Association. 2. Prof. Dr. h. c. Guenther Schwab. His book "The Dance with the Devil"(1950), he was one of the earliest warnings against all the environmental problems, caused by pollution, destruction of the forests and wrong agricultural methods - which meanwhile all have become reality, because of the lethargy of the politicians all over the world. 3. Prof. Dr. H. Mommsen, pediatrician of great merits, who was teaching the soft biological pedriatic medicine and practising it with great results and success; 4. Dr. W. Herbst, radiation biologist at the Institute of Radiology, University of Freiburg/Br., who proved a natural nutrition giving a significant higher resistance to radioactive radiation, compared to usual denaturated foodstuffs; 5. Senior Officer of Health Dr. W. Gmelin, Immenstaad, Lake Constance, who was since long years editor of the journal "Natural Physician". The weekend developed to a very serene event, inspiring as well from the human as from the scientific side.

The author during this seminar for scientists 1966, demonstrating the fineness of the whole-meal flour, which was just freshly ground on this mill with milling stones. Such flours were a decisive precondition to develop such manifold types of whole-meal bread and bakery products. From left to right: 1. the author; 2. Frank Fechner, son of Prof. Fechner; 3. Prof. Dr. phil. Dr. jur. Erich Fechner, Director of the Institute for Labour and Social Law, University of Tuebingen, and Professor of Law of Commerce, Economy, Labour and Philisophy of Law at the same university. Fechner also is the author of the essay "Economic Interests and the Right of Free Expression of Opinion in Favor of Public Wealth (especially in Questions of Public Health), a Social Law Essay at the same Time about the Influence of Economic Interests on Scientific Opinion-Leading" (in German language). 3.  Dr. M. O. Bruker, specialist in internal medicine, Chief Physician of the Hospital Eben-Ezer, Lemgo. His merits are his engagement for  a natural nutrition, his warnings against white flour and industrial sugars, and his discovering of the causes of incompatibility of healthy nutrition to sensitive patients: It is caused by sugar, white flour, boiled or tinned fruits, and juices - even freshly pressed ones. 3 days avoiding them makes healthy nutrition compatible even to sensitive patients. (This and the other 3 pictures above are copies from my out-of-print book "Healthy Teeth from Childhood to Old Age", 3rd Edition 1973, Bircher-Benner Edition, Bad Homburg v.d.H. and Zurich).

My original recipes became a great, 20 years lasting success for the bakers

Most of my "master baker students", authorized by a diploma,  equipped their bakery with a milling stone mill and started, from autumn 1966 on, to offer to their customers whole-meal breads and products, which they produced according to my original recipes and procedures.

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It became a great and permanent success for these bakers. From now on, they were no more only the nearest bakery at the next street corner. Their economic success was no more only depending on offering the cheapest rolls to the supermarkets, calculated in tenth parts of a cent. They were not anymore feeling themselves to be only a robot to produce rolls. Now, all of a sudden, they had to offer something valuable. They could work with great satisfaction,  being conscious of their important task within the human society, even more important than the medicine one's. As whole-meal bakers, they were contributing a decisive portion to maintain health and vigor of the population and to prevent chronic diseases.

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This success of the whole-meal bakers with my original recipes lasted for about 20 years, and year by year their turnover was growing as well as the number of their chain stores. These facts prove my recipes to be not a fashion like ephemeral success, but a true and permanent enrichment of human nutrition and health. 

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     See also "Der Schnitzer-Report" (in German language), and an "Obesity Extract of it"  (in English language); 3300 persons report, in which manifold ways their health improved after changing their nutrition to a natural one, based on freshly ground cereals, and how many different before chronic diseases, ailments and complaints disappeared. 

From middle of the 1980ties on: Non-authorized alterations of my recipes

In the middle of the 1980ties some events happened, which made these clear and consequent developments becoming unclear and diffuse. It started in 1984, when I sold my company, which had developed from my grain mill constructions, books with the know how, and  supply with appropriate cereals. In the beginning there was still cooperation, which but soon cooled down. They preferred to go their own ways - so e.g. by alterations of my recipes without my permission and my advice. From 1987 on there was no more any bakery, who would have baked correctly my original recipes, would have been authorized to do so, would have assured to observe these recipes, and would have agreed to allow my direct or indirect control. I had to forbid using my recipes as well as referring to my personal name Dr. Schnitzer. 

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     In some cases I had to state, that my name was, or is still, used without my permission, to promote products or, without my permission, "borrowed" methods. E.g. at this moment (1999) there is not one single dental clinic, being advised, expressively authorized and controlled by me, to carry out the dental sanitation methods I had developed, permanently improved and optimized during 40 years. But in spite of, this is pretended and offered at this same moment. Who is having doubts, when finding use of my personal name, which is not listed in my Internet site as an authorized reference to my name, might ask me by an e-mail: <Dr.Schnitzer@t-online.de>.

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Whole-meal Breads and other Whole-meal Bakery Products with my Original Recipes

To produce whole-meal breads and other whole-meal bakery products with my original recipes and methods, I attach great importance to utmost carefulness and accuracy. The responsibility of the master baker is at least the same than a pharmacist one's, when mixing together a doctor's recipe - perhaps even more. Whilst such a medication mostly is taken only for a limited time, the matter is here a daily intake for lifetime - of the most important substances to maintain health and life. Even the substances the master baker has to handle, are more sensitive to oxidation and enzymatic decomposition, than most of the substances the pharmacist is dealing with.

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These are the reasons, why licensed master bakers get my original recipes not only just with types and quantities of the ingredients. Also the procedures, times of kneading depending on the types of kneading machines, times of dough rests, precise different temperatures the dough must have, fermenting times, weights of dough pieces, how to work up and shape them, temperature management of the baking oven, handling of steam (vapor), baking times, and also hints about best use of the products, lasting wear, and how to preserve the different whole-meal products in the best way - all this information is given separately for each of the different recipes.

Wheat-Whole-meal-Bread

Freshly ground whole-meal flour from wheat, water, yeast, and sea-salt. Appropriate for daily consumption. Storable in cool place, covered by cloth up to 1 week. 

Spelt-Whole-meal-Bread

Freshly ground whole-meal flour from spelt, water, yeast, and sea-salt. Appropriate for daily consumption. Storable in cool place, covered by cloth up to 1 week.

Rye-Whole-meal-Bread with Leaven

Freshly ground whole-meal flour from rye, water, leaven, and sea-salt. Appropriate for daily consumption. Storable in cool place, covered by cloth up to 1 week.

Wheat-Whole-meal-Rolls

Freshly ground whole-meal flour from wheat, water, yeast, and sea-salt. Appropriate for daily consumption. Storable in cool place, covered by cloth,  for 1-2 days.

Poppy-Wheat-Whole-meal-Rolls

Freshly ground whole-meal flour from wheat, poppy-seeds for decoration, water, yeast, and sea-salt. Appropriate for daily consumption. Storable in cool place, covered by cloth,  for 1-2 days.

Sultanas-Wheat-Whole-meal-Rolls

Freshly ground whole-meal flour from wheat, sultanas, water, yeast, and sea-salt. Appropriate for daily consumption aside from other whole-meal products. Storable in cool place, covered by cloth,  for 1-2 days.

Nuts-Sultanas-Wheat-Whole-meal-Rolls

Freshly ground whole-meal flour from wheat, light and dark sultanas, different types of nuts, almonds, water, yeast, and sea-salt. Appropriate for daily consumption aside from other wholemeal products. Storable in cool place, covered by cloth,  for 2-3 days.

Linseed-Wheat-Whole-meal-Rolls

Freshly ground whole-meal flour from wheat, freshly crushed linseed, water, yeast, and sea-salt. Appropriate for daily consumption aside from other whole-meal products. Storable in cool place, covered by cloth,  for 1-2 days.

Wheat-Whole-meal-Pretzels

Freshly ground whole-meal flour from wheat, water, yeast, and sea-salt; a bit of butter. Shortly before baking the dough brezels are dipped into pretzel-brine. Appropriate for occasional consumption aside from other whole-meal products. Should be eaten freshly baked.

Wheat-Whole-meal-Toastbred

Freshly ground whole-meal flour from wheat, water, yeast, and sea-salt; a bit of butter and honey. Appropriate for sometimes (e.g. once per week) consumption aside from other whole-meal products. Should be eaten freshly toasted. Storable in cool place, covered by cloth,  for 1 week. 

Wheat-Whole-meal-Short-Pastry-Pretzel for Festivities

Festivity pastry (e.., for Easter, as one big pretzel). Freshly ground whole-meal flour from wheat, cream, butter, fresh eggs, yeast and sea-salt. Only for special big festivities, not for daily consumption. Storable in cool place, covered by cloth,  for 1 week.

Wheat-Whole-meal-Yeast-Pastry-Plait

Festivity pastry (birthdays, invitations, parties). Freshly ground whole-meal flour from wheat, cream, butter, sultanas, currants, honey, fresh eggs, water, yeast, sea-salt. Only for occasional consumption (festivities). Storable in cool place, covered by cloth,  for 2-3 days.

Wheat-Whole-meal-Christmas-Cookies

Festivity pastry (Christmas). Freshly ground whole-meal  flour from wheat, honey, butter, fresh egg, baking powder (this is the only permitted exception to use this, as a concession to the old European Christmas tradition) and sea-salt. Only for Christmas, and occasional festivities. Best taste after 2-3 days. Storable in cool place, covered by cloth,  for 1-2 weeks. 

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Remarks about storage: All these breads and bakery products also are storable for several months, when you put it into a plastic foil bag and close it fully (no humidity should escape) - and put it into your deep-freeze. When you take it out of deep-freeze and plastic bag for consumption, you should give it into your baking oven with a low baking temperature for 15 - 30 minutes, to give back to it the freshly baked properties and taste.

Where to buy these healthy and delicious Whole-meal Products?

On next document you will find the introduction to an area, where your personal bakery can get a place for PR-information: Address, picture, map how to drive there, or where (and which) products available according to my original recipes. Precondition: The bakery must be licensed and authorized by me personally, to use my original recipes (which are only given to the licensed and authorized bakery directly).

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Only those bakeries you find there are licensed and authorized, and have signed for observing properly the recipes, methods and raw material criteria according to my original whole-meal recipes.

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For the first time, you will find there not yet any bakery. It depends on you, the consumer, to tell to your baker or bread shop, that you would like to continue with them, but with such whole-meal products, and others of your friends and neighbors also, so to motivate them for an important progress of their bakery. If you succeed to make them interested in it, please send me an e-mail with yours and theirs address, including e-mail addresses. The bakery then will get detailed information.

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When you have succeeded to find a bakery, and it is then licensed and authorized to bake with my original recipes, ask them once, from which cultivations they get their cereals, and to show you the grain mill with milling stones in their bakery, when it is just grinding. It is great to see this and be aware of the pleasant smell of the just produced fresh whole-meal flour. For your children it is teaching for life. Also it makes you sure that your bakery is proceeding in the best way for the sake of your and your children's health: directly from the mill into the dough machine. The leftover depends then only on proper observation of all recipe details, so that a delicious taste, an appetizing appearance and the highest possible health value are all together the properties of the whole-meal baking product.

Friedrichshafen, Germany, 2004   Dr. Johann Georg Schnitzer