Web's Best Recipe Ezekiel Bread: The Bread Recipe from God
According to the old testament, God gave an Ezekiel Bread recipe to Ezekiel. Nutrionally balanced, this bread allowed Ezekiel's people to survive for almost a year while under siege.
Ezekiel Chapter 4:9-17: Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to number of days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.
Trivia: In Biblical times, recipe Ezekiel bread is thought to have been made with kamut™. Kamut is an early wheat with high nutritional content. It contains a high percentage of protein.
Today, Ezekiel bread is eaten for its spiritual properties. It is sometimes consumed by those who are medically unable to go without food during fasting. Non Christians enjoy this bread for its good taste and high nutritional content.
Tip: Authentic recipe Ezekiel bread is made with sprouted grains. To sprout the grains and beans, rinse them with cold water and then place in a large bowl. Cover with a cloth, then set the bowl in the sun for three days, rinsing three times daily. Mill into flour and use as soon as possible.
If you don't have a mill, the
Tribest HM-MILL-220V Hawos Grain Mill 1- 220V is a good choice if you plan on doing a lot of grinding. Its a powerful machine and grinds faster than most of its competitors.
Alternatively, you might be able to purchase an attachment for your mixer or grinder. For example, if you have a KitchenAid, the KitchenAid GMA Grain Mill Attachment for Stand Mixers
is a possibility, but be sure to read the customer reviews first.
And now for your Ezekiel bread recipe:
Recipe Ezekiel Bread
Tip #1: Reduce water if you are using sprouted grains and beans in recipe Ezekiel bread.
Tip #2: For an authentic recipe Ezekiel bread, use spelt rather than rye flour.
1/2 cup dry red lentils
1/2 cup up dry pearl barley
2 tbsp red kidney beans
1 tsp dill seeds (optional but recommended)
2 cups warm water (first amount)
2 cup hot water
1 tbsp granular yeast
1/2 cup honey or molasses
1/2 cup boiling water
Optional but recommended: Bread dough enhancer, such as Dough Enhancer, 1 lb.
4 tbsp soy flour
4 tbsp millet meal
2 cup stone ground whole wheat flour
2 tsp salt
2 tsp oil
3 cups all purpose flour (first amount)
1 cup warm water (second amount)
2 1/2 cups all purpose flour (second amount)
Soak the lentils, barley and dill seeds in 2 cups warm water. Let stand for five hours. Add 2 cups hot water and simmer covered until tender, about 1 ½ hours. Cool to lukewarm while you prepare the dough for recipe Ezekiel bread.
Mix together molasses or honey with the boiling water. When cool to lukewarm, sprinkle yeast over top and let stand for 20 minutes.
Measure soy, millet, whole wheat flour, dough enhancer, salt, oil, 3 cup all purpose flour and the cooled lentil and barley mixture. Add the second cup of warm water and the yeast and beat hard for five minutes. Cover and rise until doubled.
Sprinkle kneading board with remaining 2 ½ cups all purpose flour. Turn dough onto flour, and begin kneading flour in. The dough for recipe Ezekiel bread is sticky.
Shape into 3 loaves, and set into 3 greased loaf pans. Let rise for 1 ½ hours until ¾ inches above rims. Bake at 350 F for 35 minutes, or until crusty and golden. Bread should sound hollow when thumped. Brush with melted butter while warm, then remove from pans and cool on racks.
Enjoy recipe Ezekiel bread.
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