,
Below is a variety of information and recipes about Ezekiel Bread,
one even for the ABM and another using a sourdough as a leavener. One
does use 2 cups of soy flour, but if you look at some of the other
recipes, other flours can be easily substituted.
I've used five 'equal' signs to separate the recipes.
=====
"Mega-bytes" <mega-bytes@email.msn.com> wrote:
Debra Ridings is a friend of my daughter. She researched the bread
described in Ezekiel and has been making bread as a hobby for quite
some time. Word spread about her Ezekiel bread and she has quite a
few customers including two health spas, and an Emory professor.
I talked with Debra to get permission to post the article below and
her name. She told me she was not interested in becoming a company,
and makes bread in her home because she enjoys it and anyone coming
to her door wanting food will be given bread free.
She had really done a lot of nutritional research and, as she said,
this bread has to contain all essential vitamins and nutrients to
keep Ezekiel alive for 2 years on nothing but this bread and pure
water. In order for the bread to have all this nutrition the grains
must be ground, and used, on the day the
bread is made. Any leftovers can be frozen for later use. She said
shipping the bread was cost prohibitive (she only makes $.32 per loaf
profit), but that she will be happy to share her recipe with anyone
wanting to take the time to grind the grains and make the bread. If
you live close enough you can buy the bread - it's $3.50 per loaf, or
flour ground to your specifications, using any or these grains and
beans can be purchased (I have my order in for 5 lb.). By the way
she's going to Idaho to pick up 4,000 pounds of beans and grain
because they can't get it to her by the time she needs it. The beans
are sealed in 20 lb. buckets, and have a shelf life of about 7 years
if unopened.
EZEKIEL FASTING BREAD
"TAKE WHEAT AND BARLEY, BEANS AND LENTILS, MILLET AND SPELT: PUT THEM
IN A STORAGE JAR AND USE THEM TO MAKE BREAD FOR YOURSELF." (EZEKIEL 4:9 NIV)
This bread is moist and cake-like in texture. It contains 14.5 grams
of protein and 2.5 grams of fiber for each 100 grams of flour. It is
rich and robust in flavor, more so than any made with whole wheat
flour. It should be well chewed. Ezekiel was commanded by God to lie
on his left side in the town of Jerusalem for 360 days (the year
calendar of the Jewish people). Then he was to lie on his right side
for 360 days. This was to make a point to the people of
Jerusalem that God would punish them for their sins if they did not
repent. Ezekiel was sustained on this bread alone, consuming only one
quart of water per day and 1/2 of a loaf of this bread. It was
witnessed by the people of Jerusalem after the two year period, that
Ezekiel got up and walked away, in perfect health.
The ingredients used to make the "Ezekiel" flour are as follows: Hard
Red Wheat, Spelt or rye, barley, millet, Green Lentils, Great
Northern Beans, Red Kidney Beans, and Pinto Beans. The bread is made
with this flour, water, honey,
yeast and olive oil. It is all natural and the flour mixture was
milled fresh, just before making the bread.
This bread contains all of the protein, amino acids, fiber, vitamins,
and minerals to support life, along with pure water. I hope you enjoy
this treat. I know your body will thank you!
Debra Ridings
OUR DAILY BREADS AND GRAINS
Cumming, GA 30040
770-844-9586
=====
* Exported from MasterCook *
Sourdough Ezekiel Bread
Recipe By :Village Bakery site [Posted by Kay G.]
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 C hard winter white wheat
1 1/2 C rye
1/2 C barley
1/2 C millet
1/4 C green lentils
2 Tbsp great northern beans
2 Tbsp red kidney beans
2 Tbsp pinto beans
2 Tbsp black beans
1 Tbsp alfalfa seeds
--Stir and grind above ingredients-----
--Mix in large bowl or mixer--
2 1/2 C starter*
1 1/2 C lukewarm water
1 1/4 C honey
1/2 C oil
2 tsp yeast
--Set aside and let yeast activate-----
--Add to yeast mixture--
4 C fresh milled ingredients
2 C bread flour
---Stir until well kneaded
Wait 20 minutes.
Add 2 tsp salt
Ferment for 3 hours.
Form into two loaves and cover w/saran.
Wait 1 hour.
Refrigerate 8-12 hours.
Remove from refrigerator and ferment approximately 4 hours. Bake at
450F for 45 to 50 minutes.
*I feed my starter w/ half bread flour and half home-milled wheat.
From: "Donna M. Walter" <dmwalter@tradenet.net>
=====
* Exported from MasterCook *
Ezekiel Bread #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Daily Bread Mailing List
Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Water
1/4 C Red Kidney Beans -- (cooked and Drained)
1/4 C Lentils -- (cooked and drained)
1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Honey
3/4 tsp Salt
2 cups Bread Flour
1/2 C Barley Flour
1/2 C Millet Flour
2 Tbsp vital gluten
1 1/2 tsp Yeast
Put all ingredients into the bread pan and push start.
>From: Ellen C <ellen@elekta.com>
- - - - - - - - - - - - - - - - - - -
NOTES : This one is different in that it calls for the legumes to be
cooked first. Also, since this is an ABM recipe, I suspect this
creates more of a traditional yeast bread dough, while the other two
I posted are basically batter breads.
=====
* Exported from MasterCook *
Ezekiel Bread, A Recipe From The Old Testament
Recipe By :adapted directly from Ezekiel 4:9
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Daily Bread Mailing List Hand Made
Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups whole wheat
1 1/2 cups whole rye
1/2 C barley
1/4 C millet
1/4 C lentils
2 Tbsp great northern beans -- (uncooked)
2 Tbsp red kidney beans -- (uncooked)
2 Tbsp pinto beans -- (uncooked)
2 cups lukewarm water -- divided
1/2 C honey -- PLUS
1 tsp honey -- divided
1/4 C extra-virgin olive oil
1 Tbsp active dry yeast
1 tsp salt
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 C lukewarm water (110F to 115F) in a small mixing bowl.
Add 1 tsp 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 C honey
and remaining C 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 11x15 inch pan sprayed with
no-cholesterol cooking oil. Let the mixture rise for one hour in a warm place.
Bake at 375F 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
>From: Don Warrick
- - - - - - - - - - - - - - - - - - -
=====
* Exported from MasterCook *
Ezekiel Bread
A Modern Version
Recipe By :Healing Foods From The Bible
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packets yeast
1 C warm water
1 Tbsp honey
8 cups wheat flour
4 cups barley flour
2 cups soy flour
1/2 C millet flour
1/4 C rye flour
1 C lentils -- cooked and mashed
4 Tbsp olive oil -- (4 to 5)
1/2 C honey -- (1/2 to 3/4)
4 cups water
1 Tbsp salt
Spiced peaches -- *
Dissolve yeast in 1 C warm water and 1 Tbsp of honey. Set aside 10
minutes. Combine the next five ingredients. Blend lentils, oil, honey
and a small amount of water in a blender. Place in a large mixing
bowl with remaining water. Stir in two cups of (mixed) flour. Add the
yeast mixture. Stir in salt and remaining flour. Place on floured
bread board and knead until smooth. Put in oiled bowl. Let rise until
double in bulk. Knead again, cut dough and shape into four large
loaves. Place in greased pans. Let rise. Bake at 375F for 45 minutes
to one hour.
>From: "Mimi B." <_mimisbox@hotmail.com_ (mailto:mimisbox@hotmail.com) >
- - - - - - - - - - - - - - - - - - -
NOTES: Then as now, Ezekiel's bread is crammed with such wholesome,
life-extending nutrients as protein, calcium, phosphorus, iron,
sodium, potassium, vitamins A and C, thiamin, riboflavin and niacin.
NOTES : "Take thou also unto thee wheat, and barley, and beans, and
lentils, and millet, and fitches, and put them into one vessel, and
make thee bread thereof . . . Ezekiel 4:9
* (There is some confusion about the "fitches" called for in the
original recipe. Apparently, the fitches referred to an herb. Cumin,
fennel and nutmeg have all been suggested as the mistranslated
"fitches". Take your pick or leave them out. Any of them will add a
unique taste to your homemade bread.
======
Ezekiel's Six-Grain Bread
This recipe is found in Ezekiel 4:9, where God tells the prophet,
"Take wheat and barley, beans and lentils, millet and spelt; put them
in a single vessel and make bread out of them".
Yield: 2 loaves
2 C warm water
2 pkg yeast
2 Tbsp honey
1/4 C vegetable oil
2 tsp salt
1 1/2 C graham (whole wheat) flour, divided
1/4 C lentil flour
1/4 C white bean flour (fava, navy, etc.)
1/4 C barley flour
1/4 C millet flour
1/4 C spelt flour
1 1/2 Tbsp ground coriander
2 to 2 1/2 C bread flour
Sesame or poppy seeds (optional)
Combine water, yeast, honey, oil, and salt in a large bowl, stir to
dissolve. Stir in 1/2 C of the graham flour. Beat thoroughly. Let
stand 10 minutes, or until foamy.
Sift the remaining 1 C graham flour, lentil flour, bean flour, barley
flour, millet flour, spelt flour and coriander together. Stir until
well blended.
Add flour mixture, about 1 C at a time, to the yeast mixture,
stirring thoroughly after each addition. Add enough of the bread
flour to make a stiff dough that pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead 10 to 12
minutes. Place in an oiled bowl and cover. Let rise 1 1/2 hours, or
until dough has doubled in bulk.
Punch down dough. Knead lightly, then let dough rest 5 minutes.
Divide in half and shape into two round loaves. Place loaves on a
lightly greased baking sheet. Cover and let rise 30 to 45 minutes, or
until doubled. While dough is rising, preheat oven to 350F. If
desired, lightly brush the tops of risen loaves with water and
sprinkle with sesame or poppy seeds. Bake in a 350F oven for about 45
minutes, or until tops are browned and loaves sound hollow when
tapped. Remove from baking sheets and let cool on wire racks.
Note: to make the bean or grain flours, grind dried beans or whole
grains in an electric blender or food processor. Do not grind more
than 1/4 C at a time
and take lots of breaks so your machine doesn't overheat. It will
take quite some time to grind the flour. Sift the ground mixture
though a fine sieve before use, or use a regular flour sifter if you
want a coarser blend.
These various flours absorb moisture at different rates, so be sure
to follow the directions about sifting them together before adding
them to the yeast mixture. Pearl barley can be used to make the barley flour.
From Breaking Bread with Father Dominic, by Father Dominic Garramone
=====
Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb (Bread Machine)
This bread recipe is for Ezekiel bread, which is the recipe God gave
Ezekiel in Ezek 4.9 and told him to eat for 390 days. This recipe is
made easier in that you can use cooked beans rather than grinding
beans as a lot of other Ezekiel bread recipes are. However, a batter
bread is probably closer to what Ezekiel actually ate. There are
additions such as honey, salt, olive oil, and a
little gluten flour to help it out in the bread machine, but then the
text doesn't mention the water that would be needed to make bread
either. Since I am not good at making bread by hand, I've modified
the recipe from the verse for the bread machine. I started with other
recipes and modified them for the NKJ version. I used this version
because it agrees with Strong's concordance, and others. The Old
English in the KJV had fitches, which was translated various ways by
some. say is spelt).
"And take for yourself wheat, barley, beans, lentils, millet, and
spelt; put them into one vessel, and make bread of them for yourself
. . . This is the first time I have posted this recipe with the
nutritional information (and the 2nd time altogether). 14.2% calories from fat.
Russ Fletcher <GIMPLIMP@EFFECTNET.COM>
* Exported from MasterCook II *
Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb (Bread Machine)
Recipe By : Russell Fletcher <GIMPLIMP@EFFECTNET.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine 30 % Cff Or Less
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C water
1 1/2 Tbsp olive oil
1/4 C red kidney beans, cooked -- drained
1/4 C lentils, cooked -- drained
1 1/2 Tbsp honey
3/4 tsp salt
3/4 C bread flour
3/4 C barley flour
3/4 C millet flour
3/4 C spelt flour
3 Tbsp gluten flour
1 1/2 tsp active dry yeast
This bread had a surprisingly good taste, considering that a version
of it (eaten as barley cakes) was eaten by Ezekiel for a fast for 390 days.
Put all ingredients into the bread pan in the order suggested by your
bread machine. I use the White Bread setting, Large Loaf (#2 for
Oster machine).
This is a bread based on Ezekiel 4:9, New King James Version. There
are additions such as honey, salt, olive oil, and a little gluten
flour to help it out in the bread machine, but then the text doesn't
mention the water that would
be needed to make bread either. Since I am not good at making bread
by hand, I've modified the recipe from the verse for the bread
machine. I started with other recipes and modified them for the NKJ
version. I used this version because it agrees with Strong's
concordance, and others. The Old English in the KJV had fitches,
which was translated various ways by some say is spelt).
"And take for yourself wheat, barley, beans, lentils, millet, and
spelt; put them into one vessel, and make bread of them for yourself . . .
Per Serving Nutritional Information
Calories (kcal): 1,836.9
% Calories from Fat: 14.2%
Total Fat (g): 29.0
% Calories from Carb.: 70.0%
Saturated Fat (g): 3.1
% Calories from Protein: 15.9%
Monounsaturated Fat (g): 15.3
% Refuse 0.0%
Polyunsaturated Fat (g): 2.7
Vitamin C (mg): 1
Cholesterol (mg): 0
Vitamin A (IU.): 4
Carbohydrate (g): 322.6
Vitamin B6 (mg):0.29
Dietary Fiber (g): 41.4
Vitamin B12 (mcg): 0
Protein (g): 73.3
Thiamin B1 (mg): 1.12
Sodium (mg): 1,627
Riboflavin B2 (mg): 0.94
Potassium (mg): 601
Folacin (mcg): 317.7
Calcium (mg): 50
Niacin (mg): 11.0
Iron (mg): 14.1
Caffeine (mg): 0.0
Zinc (mg): 2.5
Alcohol (g): 0.0
Daily Values % Daily Value % Daily Value
2000 Calorie Diet 2500 Calorie Diet
Total Fat (g): 29.0 45% 36%
Saturated Fat (g): 3.1 15% 12%
Cholesterol (mg): 0 0% 0%
Sodium (mg): 1,627 68% 68%
Carbohydrate (g): 322.6 108% 86%
Dietary Fiber (g): 41.4 166% 138%
Protein (g): 73.3 147% 117%
Vitamin A: 0%
Vitamin C: 2%
Calcium: 4%
Iron: 78%
=====
Ezekiel Bread
2 tsp instant yeast
1 1/4 cups water, lukewarm
1 1/2 cups Ezekiel Mix
2 Tbsp vegetable oil
2 Tbsp honey
1 1/2 tsp salt
2 cups King Arthur Unbleached All-Purpose Flour
Place all the ingredients in a large mixing bowl or the pan of your
bread machine and mix and knead them together -- by hand, mixer or
bread machine -- adding more water or all-purpose flour as needed
till you've made a smooth, elastic dough.
If using a bread machine: program the machine for Manual or Dough,
then press Start; let the machine complete its cycle.
If mixing by hand or mixer: combine all ingredients then turn the
dough into an oiled bowl, turning once to coat, then cover. Let it
rise until doubled in size, about 1 hour.
Shape the dough into a loaf and place it in a greased 8-1/2 x
4-1/2-loaf pan. Cover it and let it rise again until doubled in size,
about 1 hour.
Bake the loaf in a preheated 350F oven for 30 to 35 minutes, or until
an instant-read thermometer inserted in the center reads 190F.
Immediately remove it from the pan and cool on a rack. Yield: one 1
to 1-1/2 pound loaf.
(c)2005 The King Arthur Flour Company, Inc. All Rights Reserved.