While it is not particularly tasty, the combination of grains used to make the bread, combine to make a complete protein that satisfies all the body's nutritional requirements. It was the original survival bread and it came from a prophet who recommended cooking it over a dung fire. Every word of this is true. You can't make this stuff up, folks."But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days."
Ezekiel's Bread...from the kitchen of One Perfect Bite courtesy of Food.com
4-1/2 teaspoons active dry yeast
1/2 cup warm water
1 tablespoon honey
8 cups wheat flour, finely ground
4 cups barley flour, finely ground
1/2 cup millet flour, finely ground
1/4 cup rye flour, finely ground
2 cup cooked lentils, mashed
1-1/2 cups warm water
1 tablespoon salt
4-6 tablespoons olive oil
1) In a small bowl, dissolve yeast in 1/2 cup warm water to which honey has been added. Let sit until foamy, about 10 minutes. Set aside.
2) Combine wheat, barley, millet and rye flour in a separate bowl. Set aside.
3) Place lentils, oil and 1/2 cup water in a blender. Puree mixture. Place puree into a large mixing bowl along with remaining 1 cup water. Stir in yeast mixture and salt. Beat in 2 cups of flour mixture. When smooth stir in remaining flour mixture.
4) Place on a floured surface and knead until smooth, about 6 to 8 minutes. Place in an oiled bowl. Let rise until double in bulk, about 1 hour. Knead again and shape into 4 loaves. Place in greased loaf pans and let rise again until double, about 45 minutes. Bake at 375 degrees F for 45 minutes to 1 hour. Yield: 4 loaves.
Basically you grind up barley, wheat, beans, lentils, millet, and emmer wheat. This mix is full of gluten. So if you're on a gluten-free diet, don't bake this type of bread. If you can digest all this gluten from wheat and barley, then you might ferment the grains until they sprout and then grind them up, mix with water and salt or spices and herbs, roll out the dough, and bake into a flatbread. Or you could buy Organic Ezekiel Bread Making Kits from Wheat grass kits.com.
Bible bread often refers to Ezekiel 4.9. which says, depending upon the translation, "Take unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou liest upon thy side: three hundred and ninety days shalt thou eat thereof.
Making Your Own Ezekiel Bread
Ezekiel Sprouted Grain Bread Recipes have the following ingredients:
• 2 1/2 cups sprouted wheat berries
• 1 1/2 cups sprouted spelt grains
• 1/2 cups sprouted barley grains
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water
• 1 cup honey
• 1/2 cup olive oil
• 2 teaspoons active dry yeast
• 2 tablespoons salt
Mix together the sprouted wheat berries, spelt grains and barley grains, along with the millet, lentils and beans. Grind them in your grain mill and then place your Ezekiel flour in a bowl.
In another large bowl, add the water, honey, olive oil and yeast. Stir and then allow it to sit for 3 to 5 minutes. Then add the flour mixture along with the salt to the yeast mixture. Stir for about ten minutes until it is well mixed. Your dough will resemble a batter bread. Pour the bread dough into two greased, 9 × 5 loaf pans and let it rise in a warm place for about an hour. Then bake in a 350 degree F oven for about 50 minutes until the loaves are golden brown. Ezekiel sprouted grain bread recipes like this one make two loaves.
8 cups wheat flour
4 cups barley flour
2 cups soybean flour
1 cup lentils, cooked and mashed
1/2 cup millet flour
1/4 cup rye flour
1 1/2 cups water
1 tablespoon salt
5 tablespoons olive oil
2 (1/4 ounce) packages yeast, dissolved in
1/2 cup warm water
1 tablespoon honey
Dissolve the yeast in warm water and let set for 10 minutes.
Mix the other dry ingredients in separate bowl.
Blend lentils, oil, honey and small amount of water; place in large mixing bowl with remaining water.
Stir in 2 cups of mixed flour.
Add yeast mixture. Stir in remaining salt and flour.
Knead on floured surface, then place in oiled bowl.
Let rise until double in bulk.
Knead again; shape and place in greased loaf pans.
Let rise. Bake 375 for 1 hour.
- - - - - - - - - - - - - - - - - - NOTES : A Health Food Store is a source for some of these ingredients.
Also, in the Bible they didn’t have yeast as we know it today and so for authentic leavening, we’ve suggested left-over dough from your last round of bread, freshly pressed grape juice or freshly made applesauce – the skins of these fruits have natural yeast.
½ C barley flour
¼ C finely ground broad bean (fava bean) flour
¼ C millet flour
1 C durum wheat flour
½ C finely ground lentil flour
1 tsp salt
¼ C olive oil
1 tsp “biblical leavening” as above
Mix the dry ingredients. Add the olive oil, leavening and water as needed to form the dough. Knead and allow to rise for two hours in a warm place. Knead again. Form into flat round loaves the size of pita bread and bake on coals until golden brown, for about 10 minutes.
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