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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 4,478.2
  • Total Fat: 123.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,947.2 mg
  • Total Carbs: 806.0 g
  • Dietary Fiber: 99.8 g
  • Protein: 117.1 g

View full nutritional breakdown of Ezekial Bread calories by ingredient
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Ezekial Bread

Submitted by: CINDYR457
Ezekial Bread

Introduction

Ezekiel Chapter 4:9 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.

Ezekiel bread is a much healthier bread. It uses sprouted grains in place of regular wheat and sugar. This bread is much lower in carbohydrates, ideal for those on diets and it is much more nutritionally complete food. As stated in the bible, God instructed Ezekial to eat this bread for 390 days and this specific combination of grains and beans has been found by food scientists to be nutritionally complete.

Ezekiel Chapter 4:9 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.

Ezekiel bread is a much healthier bread. It uses sprouted grains in place of regular wheat and sugar. This bread is much lower in carbohydrates, ideal for those on diets and it is much more nutritionally complete food. As stated in the bible, God instructed Ezekial to eat this bread for 390 days and this specific combination of grains and beans has been found by food scientists to be nutritionally complete.


Number of Servings: 1

Ingredients

    2-1/2 cups hard red wheat
    1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
    1/2 cup barley (hulled barley)
    1/4 cup millet
    1/4 cup lentils (green preferred)
    2 Tbs. great northern beans
    2 Tbs. red kidney beans
    2 Tbs. pinto beans
    4 cups lukewarm water
    1 cup honey
    1/2 cup oil
    2 tsp. salt
    2 Tbs. yeast


Directions

Preparation:
It is better nutritionally to sprout the grains - beans first. Place all the grains and beans in a large bowl, cover with water, loosely cover bowl, let sit over night. In the morning, drain and rinse.
Spread onto paper towel lines pan, cover with additional paper towel and moisten, keeping the towels moist to sprout the grains. Once sprouted, transfer to dry towel, then transfer to food dehydrator and dry overnight OR to oven set at 200 degrees, drying overnight.
In a bowl, mix together the hard red wheat, spelt, barley, millet, lentils, northern beans, red kidney beans, and pinto beans.

The mixture should then be ground in a flour mill. A coffee grinder works well and takes a little time.

In a large bowl add 4 cups lukewarm water, 1 cup honey and 1/2 cup oil.

Next add your freshly milled flour made from the grains in the step above as well as 2 teaspoons of salt and 2 tablespoons of yeast.

Stir and kneed for roughly 10 minutes until the bread has been well kneaded. The batter will not become smooth like your typical dough, so don't get frustrated and continue kneading.

Pour the dough into two greased large loaf pans or three greased medium loaf pans.

Allow dough to rise for one hour in a warm place or until the dough is nearing the top of the pan.

Bake in your oven for 45-50 minutes at 350 degrees F
Remove from pan and allow to cool on racks. Store 1 loaf in the freezer, the other in your refrigerator.

Serving Size: Makes two large loaves or three medium loaves

Number of Servings: 1

Recipe submitted by SparkPeople user CINDYR457.






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