FEAST OF UNLEAVENED BREAD

Opening Prayer: JOSHUA 5

Define Leaven:
A leavening agent (also leavening or leaven,) is any one of a number of substances used
in doughs and batters that cause a foaming action which lightens and softens the finished
product.
 Leavening agents are yeast, baking powder, baking soda and eggs.
 raise: cause to puff up with a leaven; "leavened bread"
 an influence that works subtly to lighten or modify something;
 Any agent used to make dough rise or to have a similar effect on baked goods; To add
a leavening agent; To cause to rise by fermentation
 Ingredient, (Yeast) or process (Whipping, Egg Whites) that produces air bubbles and
causes the rising of baked goods.

Leviticus 23:1-8 first day …, seventh day is an holy convocation

Exodus 12:15- 17 Seven days shall ye eat unleavened bread (Ezekiel 45:21-24)

Numbers 28:16-25 the fifteenth day of this month is the feast

Deuteronomy 16:3-4 no leavened bread seen with thee in all thy coast

Exodus 12:19-20 whosoever eateth that which is leavened

Deuteronomy 16:8,11-12 thou shalt rejoice before the LORD thy God

Exodus 12:29-39 they baked unleavened cakes of the dough

First, let’s discuss the nature of leaven. It is another word for yeast, a naturally occurring plant.
In ancient times, they didn’t know that. What they did know is that if you took flour and water,
kneaded it well and left it in a cool place for a long time, the dough would rise. They also knew
that this process would speed up if you saved a little dough each time you baked to add to your
next batch. This reserve is now called a ‘starter.’ It was a good way to preserve yeast that made
good bread, versus leaving the dough out every night in hope that it would catch a good wild
yeast versus a bad one. Once the yeast gets into the lump, it spreads throughout the lump without
noticeably changing its color. Yeast is both invisible and yet visible, since it does change the
shape and texture of the dough.

If you keep adding flour and water to the same small lump of dough, the dough will become sour
with the waste products of the yeast. This is how we get ‘sourdough’ bread. The sourness comes
with the yeast staying in the bread a long time.

Exodus 13 9And it shall be for a sign unto thee upon thine hand, and for a memorial between
thine eyes, that the LORD's law may be in thy mouth: for with a strong hand hath the LORD
brought thee out of Egypt. 10Thou shalt therefore keep this ordinance in his season from year to
year.
 FEAST OF UNLEAVENED BREAD
So, we can see that yeast bread involves a lot of work and reliance on our past bread making.
Making unleavened bread is much easier: once the flour and water are mixed, the bread is ready
to bake in a short time. There is no ‘starter’ from yesterday, so unleavened bread has no past.

Leviticus 2:4-11, 13 meat offering that is made of these things

Exodus 12:40-42,51 a night to be much observed… of all the children of Israel

in their generations (2 Chronicles 30:20-27)

Hebrews 3:1-6 hold fast the confidence and the rejoicing of the hope

1 Peter 2:3-10 Ye also, as lively stones, are built up a spiritual house

1 Corinthians 3:16-17 Know ye not that ye are the temple of God

1 Corinthians 6:19-20 For ye are bought with a price

2 Corinthians 5:10-21 For he hath made him to be sin for us (1 Cor 5:7)

John 6:29-36 the bread of God is he which cometh down

1 Corinthians 11:26-34 For he that eateth and drinketh unworthily (2 Chr 35:10-18)

1 Corinthians 10:1-12 Neither let us tempt Christ, as some of them also tempted

Luke 22:1-6 feast of unleavened bread drew nigh (John 19:31)

Mark 8:14-20 Take heed, beware of the leaven of the Pharisees

Matthew 23:1-3 do not ye after their works: for they say, and do not

Luke 11:37-44 Woe unto you, scribes and Pharisees, hypocrites!

Matthew 16:6-12 beware… doctrine of the Pharisees and of the Sadducees

1 Corinthians 4:15-20 Now some are puffed up

1 Corinthians 5:1-13 Know ye not that a little leaven leaveneth the whole lump?

1 Corinthians 6:9-11,16-18 But he that is joined unto the Lord is one spirit.
We can see the different symbolism that an ancient writer might use from bread baking to represent certain
concepts: leavening represents a connection with the past, a flavoring when it becomes old, a force that
invisibly spreads, a change that is also unseen, complexity, activity/festivity and involves labor. Dough

Exodus 13 9And it shall be for a sign unto thee upon thine hand, and for a memorial between
thine eyes, that the LORD's law may be in thy mouth: for with a strong hand hath the LORD
brought thee out of Egypt. 10Thou shalt therefore keep this ordinance in his season from year to
year.
 FEAST OF UNLEAVENED BREAD
without leaven represents haste, a break with the past, an absence of extra flavor, simplicity, inactivity,
powerlessness and a lack of labor.

2 Corinthians 12:20-21 my God will humble me among you

Exodus 13:1-7 Remember this day, in which ye came out from Egypt

Deuteronomy 16:16-22 Three times in a year shall all thy males appear

Exodus 13:8, 11-18 the children of Israel went … out of the land of Egypt

Ezra 6:16-22 kept the dedication of this house of God with joy

1 Corinthians 10:31 whatsoever ye do, do all to the glory of God

Leavening is an agent that produces fermentation. The leavening agent produces gas, air,
or steam that expands when heated, making the resulting product light and altering grain
textures.

Leavening agents include YEAST, BAKING POWDER, and BAKING SODA with a little food acid. Yeast
is a small plant that, if mixed with sugar, will produce carbon dioxide whenever temperature and moisture
are right. Baking powder produces a chemical reaction that releases some of its gas when mixed with a
liquid and the rest of the gas whenever it is heated. The following are descriptions of products and their
category:

• BAKING SODA
is an important ingredient of baking powder. To be used as leaven it must be mixed with a food
acid like buttermilk, sour milk, molasses, vinegar, lemon juice, or cream of tartar.
• CREAM OF TARTAR
by itself does not leaven anything any more than does sour milk or buttermilk. It is often used as a
flavoring in foods and beverages.
• BREWER'S YEAST
is a by-product of the fermentation of beer and is a rich source of vitamins, especially the B-
complex. It has no leavening properties.
• YEAST EXTRACT
is an ingredient used in canned or in dehydrated soups. It is only an extract and cannot leaven
anything.
• EGG WHITES:
While eggs are not considered leavening agents, the egg whites, when beaten, can leaven by
expansion of the air and by steam when heated. They are the only leavening in many angel food
cakes. UNLEAVENED BREAD RECIPES

Exodus 13 9And it shall be for a sign unto thee upon thine hand, and for a memorial between
thine eyes, that the LORD's law may be in thy mouth: for with a strong hand hath the LORD
brought thee out of Egypt. 10Thou shalt therefore keep this ordinance in his season from year to
year.