اللَّهُمَّ اغْفِرْ لِي ذَنْبي كُلَّهُ دِقَّهُ وجِلَّهُ وأوَّلَهُ وآخِرَهُ وعَلانِيَتَهُ وسِرَّهُ

Khubz (Bread)

خبز: ثبت في الصحيحين، عن النبي ـ صلى الله عليه وسلم ـ أنه قال‏:‏ ‏(‏تكون الأرض يوم القيامة خبزة واحدة يتكفؤها الجبار كما يكفؤ أحدكم خبزته في السفر نزلً لأهل الجنة‏)‏‏.‏ وروى أبو داود في سننه‏:‏ من حديث ابن عباس رضي الله عنهما، قال‏:‏ كان أحب الطعام إلى رسول الله ـ صلى الله عليه وسلم ـ الثريد من الخبز، والثريد من الحيس‏.‏ وذكر البيهقي من حديث عائشة ـ رضي الله عنها ـ ترفعه‏:‏ ‏(‏أكرموا الخبز، ومن كرامته أن لا ينتظر به الإدام‏)‏ -حديث ضعيف- وأحمد أنواع الخبز أجودها اختمارًا وعجنًا ثم خبز التنور أجود أصنافه، وبعده خبز الفرن، ثم خبز الملة في المرتبة الثالثة، وأجوده ما اتخذ من الحنطة الحديثة‏.‏ وأكثر أنواعه تغذية خبز السميد، وهو أبطؤها هضمًا لقلة نخالته، ويتلوه خبز الحوارى، ثم الخشكار‏.‏ وأحمد أوقات أكله في آخر اليوم الذي خبز فيه، واللين منه أكثر تليينًا وغذاء وترطيبًا وأسرع انحدارًا، واليابس بخلافه‏.‏ومزاج الخبز من البر حار في وسط الدرجة الثانية، وقريب من الإعتدال في الرطوبة واليبوسة، واليبس يغلب على ما جففته النار منه، والرطوبة على ضده‏.‏ في خبز الحنطة خاصية، وهو أنه يسمن سريعًا، وخبز القطائف يولد خلطًا غليظًا، والفتيت نفاخ بطيء الهضم، والمعمول باللبن مسدد كثير الغذاء، بطيىء الإنحدار‏.‏ وخبز الشعير بارد يابس في الأولى، وهو أقل غذاء من خبز الحنطة

Ibn al-Qayyim wrote : In the Sahihayn, it is reported that Prophet Muhammad صلى الله عليه وسلم said: "On the Day of Resurrection, the earth will be one loaf of bread, which the Almighty will tilt as one of you tilts their bread while traveling, providing it for the people of Paradise."

Abu Dawood also narrated from Ibn Abbas (may Allah be pleased with him) that Prophet Muhammad صلى الله عليه وسلم favorite food was Thareed (made with Barley bread & meat) & Thareed of HAIS (dates blended with Saweeq which is Barley's Sattu). Al-Bayhaqi mentioned a narration from Aishah (may Allah be pleased with her) that states: "Honor bread, and one way to honor it is not to wait for a condiment (curry) with it." This Hadith is weak.

The best types of bread are those that are well-leavened and kneaded, with Tandoor bread being the best. This is followed by oven-baked bread, and then the bread made in “MALAH~ملة” which is the pit dug in the sand for cooking bread. The highest nutrition (calories) comes from freshly ground wheat bread. Among the various types, semolina bread is the most nutritious, although it is digested slowly due to its low bran content. Next in line is white bread, followed by Khaskaar (red wheat bread).

The best time to eat the bread is in the last part of the day when it is baked. Softer bread is more nourishing, moist, and digests faster, while dry bread has the opposite effect.

The composition of wheat bread is hot in the middle degree and is relatively balanced in terms of moisture and dryness, with dryness prevailing in those parts that have been dried by fire, and moisture in the opposite. Wheat bread has a unique characteristic: it leads to quick weight gain. Pancake bread tends to create thick mixtures, while bread crumbs can cause gas and are slow to digest. Bread made with milk is rich in nutrients but digests slowly.

Barley bread is considered cold and dry and is less nutritious than wheat bread, but it is the best among all breads as Prophet Muhammad صلى الله عليه وسلم mostly consumed it & being cold natured, it neutralizes the hot natured curries (made with oil, spices & meat)

Barley bread (with its bran / husk) is cold and dry in the first degree and lesser in calories as compared to wheat bread. It is the bread Chosen by Allah for His Messenger (Prophet Muhammad Sallallaho Alaihe Wasallam).

Ibn-e-Sina wrote : Bread should be clean, salted, well-leavened, and perfectly baked in a clay oven (Tannur). It must be left to ferment sufficiently. The bread baked in a Tannur (clay oven) is better than that baked in an oven, as it ensures even baking on both sides. Thick bread is better than thin bread, and the dough should be well-mixed and properly leavened. Bread that has been left to stand and ferment for longer produces better results. Bread that is not properly fermented has an undercooked center and is less nutritious. Bread that has been soaked in hot water and then washed removes much of the yeast and is lighter on the stomach, making it easier to digest.  

Semolina bread is the most nourishing and of the highest quality, but it takes longer to digest. Bread made with a high amount of bran (Khushkaar) is quickly digested but less nutritious. Well-baked bread, with less yeast, is highly nutritious and filling, but it is heavier on the stomach. Bread made with little yeast or leavening is firm and acts as a binder for the digestive system. Milled bread (flour bread) is lightly baked and absorbs moisture easily. It has a light, refreshing quality. Bread made with almonds is one of the most nutritious, slow-digesting options. Bread with yogurt is highly nutritious, slower to digest, and provides good nourishment but can cause some constipating effects.

For Skin and Aesthetic Uses: Fresh, moist bread made from modern wheat helps with weight gain and provides nourishment quickly.

For Boils and Blemishes: Bread made from wheat flour mixed with water and certain herbal extracts helps soothe hot, swollen skin conditions and softens tough tissues.

For Wounds and Sores: Bread mixed with water and salt is effective for applying on ulcers or skin eruptions like qawābi and other skin infections.

For Digestive Health: Hot bread can cause thirst due to its heat but also fills the stomach quickly and completely. It also produces moisture in the stomach, aiding in digestion and absorption. Hot bread digests quickly but is slower to leave the stomach, making it good for satiety but less effective for quick digestion.

For Kidney and Bladder Health: Bread made with bran (Khushkaar) acts as a natural laxative and helps soften the body’s natural functions. However, bread made from lightly fermented dough acts as a binding agent, helping to slow down digestion. Bread made with thin layers can help to soothe the stomach but constipates.

Variety of Barley breads