Ezekiel Bread

Ezekiel bread is known as a fasting bread and is a very sweet, moist, cake-like bread, although it does contain yeast. It is very filling so great when traveling.

Ezekiel bread is known as a fasting bread and is a very sweet, moist, cake-like bread, although it does contain yeast.  It is very filling so great when traveling.  Below are instructions if using it for fasting*.

Combine the following whole grains.  Stir these ingredients very well and grind in a flour mill:
•    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 Tbsp. great northern beans
•    2 Tbsp. red kidney beans
•    2 Tbsp. pinto beans

Measure into large bowl:
•    4 cups lukewarm water
•    1 cup honey or 3/4 cup agave syrup
•    1/2 cup cold-pressed virgin coconut or olive oil

Add to liquids:
Freshly milled flour from the above mixture of grains
•    2 tsp. Celtic sea salt
•    2 Tbsp. yeast

Final Preparation:

Stir or knead until well kneaded about 10 minutes.  This is a batter type bread and will not form a smooth ball.

Pour dough into greased pans.  You may use two (2) large loaf pans (10″x5″x3″) or three (3) medium loaf pans or two (2) 9″x13″ brownie 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 40-50 minutes for loaf pans and 25-35 minutes for brownie pans.  [Watch the baking time, my oven cooks on the short end and I’ve over baked before. 🙄 ]

Optionally, you may add fruits and nuts or use the flour made from this mixture in other favorite recipes.

This healthy combination of grains and beans is worth experimenting with.  Combining grains and beans makes a complete protein.

*For fasting divide bread into 8 equal parts weighing 1/2 pound each.  Eat a 1/2 pound cake and drink a quart of water every day.  For fasting I do not alter the recipe.

(From Sue Becker of Bread Beckers.)

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