Guest guest Posted September 9, 2001 Report Share Posted September 9, 2001 Ezekial bread is wonderful. . made from sprouted grains, like Alvarado St. bakery bread (only not as good, of course). . .we get the Ezekial bread donated to our homeless center constantly but most of the time it's moldy by the time we get it :>( Change your thinking, change your life - <sesbpa Sunday, September 09, 2001 8:01 AM Looking for Ezekial 4:9 bread recipe > There is a bread called Ezekial 4:9 bread. I know a person can buy > it because it is in one of my favorite health food catalogs. It is > made from flour made out of bean sprouts, and it does use yeast. > Each loaf is $2.00. That is spendy for us and so I was hoping that > one of you might have a recipe you could give me to make it at home. > If no one has a recipe for Ezekial bread, perhaps someone could give > me some suggestions on how I could turn my sprouts into flour--should > I dry them before I grind them, or just what I would need to do to > make it work. > > Thanks! > > Becky > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2001 Report Share Posted September 10, 2001 I found these on kitchenlink.com. I guess you can just sub brown rice syrup or maple syrup for the honey in the first one. Ezekiel Bread, A Recipe from the Old Testament 2 1/2 cups whole wheat 1 1/2 cups whole rye 1/2 cup barley 1/4 cup millet 1/4 cup lentils 2 Tbsp great norther beans (uncooked) 2 Tbsp red kidney beans (uncooked) 2 Tbsp pinto beans (uncooked) 2 cups lukewarm water, divided 1/2 cup plus 1 tsp honey, divided 1/4 cup extra-virgin olive oil Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. Coarse flour may cause digestion problems. This makes eight cups of flour . Use four cups per batch of bread. Measure four cups of flour into a large bowl. Store the remaining flour mixture in the freezer for future use. Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1 teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and set aside, allowing the yeast to rise for five to ten minutes. In a small mixing bowl, combine the following: olive oil, 1/2 cup honey and remaining cup of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be the consistency of slightly " heavy " cornbread. Spread the mixture evenly in a 11by15 inch pan sprayed with no-cholesterol cooking oil. Let the mixture rise for one hour in a warm place. Bake at 375 degrees for approximately thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread. This recipe has been adapted directly from Ezekiel 4:9 ESSENE BREAD (This is supposed to be the same thing as Ezekial bread, but the recipe sure is different!) 4c soaked wheatberries 1/2 c to 1c minced veges 2 T seasoning (caraway seed, poppy seed, sesame seed, garlic ect..). Soak wheat 15 hrs, allow to drain 15 hrs. wheat left from rejuvelac process can be used! Grind the wheat, add veges, season on top, form loaf. " Bake " in the Sun or warm place(70-90 deg) until firm(12-24 hrs). Bread may need to be turned so that bottom will dry. Enjoy ! Hope that helps! If I find any more, I'll post them, too. Jeri Burdett TerraWeb Technologies--Solutions that fit your style Website hosting, design, & domain registration at down-to-earth prices http://www.twtek.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2001 Report Share Posted September 10, 2001 Here's another one that is similar but slightly different from the first one. This one, too, calls for honey. In searching for these, I did find where a couple of people said that both Arrowhead Mills and King Arthur sell Ezekial flour, so that might be worth looking into. Ezekiel Fasting Bread 2 1/2 cups hard red wheat 1 1/2 cups spelt or rye 1/2 cup hulled barley 1/2 cup millet 1/4 cup green lentils 2 T. great northern beans 2 T. red kidney beans 2 T. pinto beans Stir the above ingredients very well. Grind in flour mill. Measure into large bowl: 4 cups lukewarm water 1 cup honey 1/2 cup oil 2 T. Red Star Yeast Set aside for 3-5 minutes to allow yeast to grow. Add to yeast mixture: 2 t. salt fresh milled flour from above mixture of grains Stir until well kneaded about 10 minutes. This is a batter type bread an will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans or 3 med. loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for 9x13 pans. Jeri Burdett TerraWeb Technologies--Solutions that fit your style Website hosting, design, & domain registration at down-to-earth prices http://www.twtek.com Quote Link to comment Share on other sites More sharing options...
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