Prohibited Foods for the Week of Unleavened Bread According to the Torah

By Tim Hegg

1. Any of the five grains or flour made from them, to which water has been added and allowed to sit long enough to begin the fermentation process (18 minutes is the accepted time according to the Sages) are prohibited. The five grains are: wheat, spelt, barley, oats, and rye. If fermentation occurs by water being mixed into the flour of these grains, they have become leavening agents. They are not to be used during the festival.

2. All prepared foods that contain any of the five grains (sandwich breads, even pita bread, since it may have been allowed to sit too long before being baked; cereals, cookies, crackers, etc.) are prohibited…


To read the entire article, please download the PDF by Clicking Here.

Tim Hegg

President / Instructor

Tim graduated from Cedarville University in 1973 with a Bachelor’s Degree in Music and Bible, with a minor in Philosophy. He entered Northwest Baptist Seminary (Tacoma, WA) in 1973, completing his M.Div. (summa cum laude) in 1976. He completed his Th.M. (summa cum laude) in 1978, also from NWBS. His Master’s Thesis was titled: “The Abrahamic Covenant and the Covenant of Grant in the Ancient Near East”. Tim taught Biblical Hebrew and Hebrew Exegesis for three years as an adjunct faculty member at Corban University School of Ministry when the school was located in Tacoma. Corban University School of Ministry is now in Salem, OR. Tim is a member of the Evangelical Theological Society and the Society of Biblical Literature, and has contributed papers at the annual meetings of both societies. Since 1990, Tim has served as one of the Overseers at Beit Hallel in Tacoma, WA. He and his wife, Paulette, have four children, nine grandchildren, and three great-grandchildren.