More Ezekial bread

[Guest guest]

This one is from http://www.andrew.cmu.edu/~jinhee/stake/bread.html#ezekial

 

Ezekial Bread (4 Loaves)

 

8C. Hard White Wheat

½ C. Camut (Barley)

½ C. Spelt

¼ C. Green Lentils

¼ C. Millet

1/2 C. Mixed Beans (pinto, kidney, and white, etc.)

 

Grind these into 9-10 C. Flour.

 

Proof 5 ½ C. Hot Water

2/3 C. Honey

3TBS. Yeast

 

To a large bowl, add

2/3 C. Oil

1 TBS. Salt

1 tsp. Ascorbic Acid

1/3 C. Gluten

 

Add yeast to this mixture then knead in 9-10 cups flour. Knead 10 minutes.

Let rise till doubled, punch down; shape into four loaves; place in pans;

let rise till doubled and then bake at 350 degrees for 30-35 minutes.

 

--by Kate Lawrence, email her for more information

 

The next few are from bread-recipes/

 

BIBLE BREAD FROM EZEKIEL 4:9

> > 8 cup wheat flour

> 4 cup barley flour

> 2 cup soy bean flour

> 1 cup lentils, cooked and mashed

> 1/2 cup millet flour

> 1/4 cup rye flour

> 1 1/2 cup warm water

> 1 tbsp. salt

> 5 tbsp. olive oil

> 2 pkg. yeast, dissolved in 1/2 cup warm water

> 1 tbsp. honey

>

> Dissolve the yeast in warm water and let it sit for 10 minutes.

> Mix the other dry ingredients in separate bowl. Blend lentils,

> oil 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 at 375

> degrees approximately 1 hour. Makes 4 loaves. A health food store

> is a source for several of these ingredients.

 

ESSENE BREAD

 

3 cups sprouted wheat

1/4 cup raisins

 

Grind sprouts in meat grinder. Add raisins. Form into a loaf on a non-stick

baking sheet. Bake at 225 (F) for 2-2.5 hours. Cool before serving. Yield:

8 slices.

 

VEGETABLE ESSENE BREAD

 

Soft (pastry) wheatberries

Parsley

Celery

Red bell pepper

Carrot,

grated Caraway seeds

Scallion

 

1. Soak (15 hours), drain and sprout (1-2 days) the wheatberries until

little tails come out.

2. Put all ingredients through a Champion (or equivalent) juicer.

3. Mold and place onto dehydrator tray.

4. Bake in dehydrator for 12-24 hours.

5. Refrigerate or freeze until ready to use.

 

HELPFUL HINTS: Try slicing and toasting for easier digestion; try sprouting

rye for variety

 

Such a Sunny Rye Bread by Elysa Markowitz and slightly modified by me:

 

a.. 4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours)

[i sprout closer to 12 hours than to 24.]

b.. 2* cups sunflower seeds (soaked 8-12 hours, rinsed)

c.. 2-1/2 teaspoons ground caraway seeds

d.. 2-1/2 teaspoons ground dill seed

e.. 2 teaspoons vege-sal or Spike

*measurements of sprouted rye berries & soaked sunflower seeds are after

they've been soaked and sprouted (rye berries) or soaked (sunflower seeds).

 

If you're a regular sprouter you'll easily be able to coordinate the

sunflower seeds and the rye berries - I soak the rye berries for 8-12

hours, then rinse them, then leave them to sprout and at that point soak

the sunflower seeds so that the sunflower seeds are soaking 8-12 hours

while the rye berries are sprouting approx. 12 hours.

 

Preparation:

1.. Put all ingredients in a bowl and stir to distribute spices.

2.. Put the mixture through the Green Power machine using the blank screen

and without the outlet adjusting knob (homogenizing). For the Champion you

would also use the blank screen (homogenizing).

3.. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16

hours. We usually form it into 2 medium-size loaves or 4-6 little loaves.

The resulting bread is crunchy on outside, moist on inside and nice and

fermenty tasting - a little like rye-sourdough.

 

 

Wheat Essene Bread with Raisins and Dates (I think this is from Light

Eating from Survival except in LEFS she doesn't give any measurements.)

 

a.. 2 cups sprouted wheat berries (with little tails - less than 1/4 inch

long)

b.. 1/2 cup chopped dates

c.. 1/2 cup soaked raisins

 

Preparation:

1.. Stir all ingredients together.

2.. Put the mixture through the Green Power machine using the blank screen

and without the outlet adjusting knob (homogenizing). For the Champion you

would also use the blank screen (homogenizing).

3.. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16

hours. We usually form it into 2 small loaves. The resulting bread is

crunchy on outside, moist on inside and sweet.

 

We use a Harvest Savor dehydrator from Vita-Mix - results have been great -

it doesn't have a temp control and I don't remember what the max temp is -

less than 108 though - it feels barely warm to the touch even after it's

been on for 2 days.

 

Nice thing about these recipes is that I've also dehydrated them in the sun

with great results.

 

 

Essene Bread

Gluten Free

Category: All types

 

Ingredients:

--

This is a traditional bread from Israel. in the hot dry climate of that

region the recipe consisted solely of ground sprouts mixed with water. This

dugh was then unbaked in the open air. Our version has buckwheat flour to

help it and make it slice more easily. The addition of buckwheat also means

the bread has a complete protein balance in itself. we also recommend oven

baking. this is simple, sweet, delicious bread.

3 cups of sprouted wheat

1 cup of buckwheat flour

Water

 

How to Prepare:

--

Mince, grind or chop he sprouts finely and mix with the buckwheat flour.

Knead for 5-10 minutes into a stick dough, adding water only if necessary.

Either form into round loaves or press into an oiled bread tin. Bake at

175*C (350*F) for 1 1/2 hours. You sprout the wheat to same length as wheat

is best.

 

More to come in the next e-mail......

Jeri Burdett

TerraWeb Technologies--Solutions that fit your style

Website hosting, design, & domain registration at down-to-earth prices

http://www.twtek.com