Monday, August 15, 2011

Three Recipes for Ezekiel Bread (Ezekiel 4:9)

A while back I posted a recipe for Scripture Cake on my blog. Since I am on a big health kick I was wanting to find the bread I used to purchase back in the 90's called Ezekiel's Bread. I have not been able to find it for a very long time. I did however do a search online and found it available in a few health food stores. So I will check out the price on the bread one day while I am out.

One bread I purchase a lot of is the Oregon's Western Hazelnut Bread and the Innkeepers Bread which you can find in Placer County at select Safeway's and Winco's. It's not exactly like Ezekiel Bread but I find it to be very healthy and delicious to boot.

I am posting three recipe's for Ezekiel Bread and one is for the bread machine. I am going to make one of these and post it up soon. But for now I am posting the three recipes I have from my cookbooks.

Inspired by the Holy Scripture verse Ezekiel 4:9., "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it..." 

Recipe #1 by Hand

4 envelopes dry yeast
1 tablespoon honey
1 cup warm water
8 cups whole wheat flour
2 cups soy flour
1/2 cup millet flour
1 cup mashed cooked lintels
4 to 5 tablespoons extra virgin olive oil
1/2 to 3/4 cup honey
4 cups water
1 tablespoon Celtic salt

Stir in the yeast and the 1 tablespoon honey into the 1 cup warm water and lets stand for 10 minutes. Place the whole wheat flour, barley flour, soy flour, millet flour, and rye flour in a large bowl and stir to combine. Combine the lentils, olive oil, the 1/2 to 3/4 cup honey, and 1/2 cup of the water in a blender; process until smooth. Combine the lentil mixture and the remaining 3 1/2 cups water in a large bowl; stir until well mixed. Stir in 2 cups of the flour mixture. Stir in the yeast mixture. Add the salt and the remaining flour. Knead until smooth on the floured board. Place in a oiled bowl. Let rise, covered, in  a warm place until doubled in bulk. Knead again. Divide into 4 equal portions. Shape each portion into a large loaf. Place in greased loaf pans. Let rise, covered, in warm place until doubled in bulk. Bake at 375 degrees for 45 minuets to 1 hour or until bread test done.  

No nutritional information given.

Yield 4 Loaves - Recipe from book What Would Jesus Eat


Recipe # 2 Ezekiel Bread by Hand (be sure to read this all the way through before beginning it is a completely organic method probably more like what Jesus would eat).

Dry Flour Ingredients

2 cups unbleached organic whole wheat flour
3/4 cup amaranth flour
1/4 cup lentil flour
1 3/4 cup rye flour
1/2 cup barley flour
2 tablespoons soybean flour*
2 tablespoons kidney-bean flour*
2 tablespoons lentil flour*
2 tablespoons sea salt

Follow directions below to make the flour for the ingredients with the eserik.
Combine all these ingredients in a large mixing bowl. Set aside.

For Yeast Mixture:
4 Tbsp yeast
1/2 cup lukewarm water
4 Tbsp organic honey
In a small bowl combine all ingredients and set aside.

Liquid For Flour Mixture:
3/4 cup organic honey
1/2 cup safflower or olive oil
2 cups ski, soy or rice, goat or almond milk (Your preference)
Combine these ingredients in a medium bowl.

*To make these flours: sprout dried beans. (See how to sprout beans). Once they have sprouted, allow them to dry again by placing them in a colander in the fridge overnight (put a plate underneath or catch and drips). Grind to a flour-like consistency in the food mill or coffee grinder. If you don't want to bother with sprouting the beans, simply soak and cook dried beans. Allow them to cook until soft. Then rinse and drain them very well. Dry the beans as explained beforehand. Grind cooked beans in a food mill or coffee grinder.

HOW TO SPROUT DRIED BEANS
To soak nuts, seeds and grains
1. fill a glass jar or container half way with nuts, seeds or grains.
2. Fill the container with water.
3. Each nut, seed or grain has a different soak time. Barley requires two days of soaking before it can be used the recipe. Rinse  every 12 hours.
4. After the correct soaking time has passed, dump out the water in the jar and rinse the contents several times. Drain. The soaked barley can be stored in the refrigerator or a few days, otherwise you can now begin the sprouting process.

TO SPOUT NUTS, SEEDS, AND GRAINS
1. Place the soaked grain, nut or seed in a glass jar. Place a piece of muslin or cheesecloth over the jar and secure it with an elastic band or lid. If securing with cheesecloth with a lid, do not include lid insert. This keeps dust out.
2. Put the jar in a dark place for 24 hours. Then find a sunny place and set in this area.
3. As the sprouts grow, you will have to refresh the water every four hours.

That means you need to rinse the old water out and place fresh water back in the jar. You can do this through the cheesecloth you have secured over the top of the jar. Simply dump out the old water. Fill the jar with fresh water and turn in upside down. Do this twice and then fill with fresh water for the next growing stage.      

PREPARATION:
1. Pour liquid for flour mixture over the flour mixture in the large bowl. Add the yeast mixture  and mix until all ingredients are moistened. The dough needs to resemble a muffin batter at this point. Use more flour if the dough is too wet. If the dough is too dry use more warm milk. Do not overwork the dough.

2. Divide dough among four loaf pans sprayed lightly with cooking spray. Place loaf pans in a warm area with no cooling breeze nearby. Cover lightly with a damp tea towel. Let rise for one hour.

3. After an hour, place loaf pans in a preheated 375 F oven. Bake for 30 to 45 minutes. A cake tester should come out clean and the top should bounce back when done.

This is a dense bread so it won't rise high in the pan when baking.


Nutritional Value Per Serving
Calories 99 l Calories from fat: 19 l Protein 3g l Carbs: 16g Dietary Fiber 2g l Sugars 0.3g l Sodium: 12mg l


Recipe #3 Ezekiel Bread for the Bread Machine


Ingredients:
1 cup water
1/4 cup red kidney beans (cooked and drained) 1/4 cup lentils
1 1/2 Tbsp olive oil
1 1/2 Tbsp organic honey
3/4 tsp sea salt
1 cup amaranth flour
1 cup whole wheat bread flour
1/2 cup barley flour
1/2 cup millet flour
2 Tbsp vital gluten
1 1/2 tsp yeast

Preparation
1. Put all ingredients in the breach machine, choose a medium bake program and press start.

Additions
Add 1 cup raisins to the recipe to increase the sweetness.
Dust the top of the loaves with sesame seeds before baking.

Makes 1 large loaf 99 Calories, Calories from fat 19, Protein 3g, Carbs 16g, Dietary Fiber 2g, Sugar 0.3g, Fat 2g, Sodium 12mg

I like the organic recipe, but that's to much work! so I would choose the easier ones personally. But if you're up to the task the organic one is probably a lot of fun to make.

Have a great week!

5 comments:

  1. Oh thank you so much for this recipe!
    This bread is so amazing and so good for people.
    I am so happy you posted this :)
    Hope all is going ok out your way.

    ReplyDelete
  2. I've heard of this bread but have never tried it before. Thanks for sharing!

    Blessings,
    Jill

    ReplyDelete
  3. I never tried it but thanks for sharing.

    ReplyDelete
  4. Hi Kat,
    Never tried this but will. Hope you are doing good? I have missed you.
    Enjoy your day.
    Hugs

    ReplyDelete
  5. I like to know that there are Ezekiel breads! Thanks for sharing with us!

    Sandra :)

    ReplyDelete

Thank you for your comments and stopping by my blog.... it was so sweet of you to visit with me today.

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