Ezekiel Bread Recipe
“But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days.” - Ezekiel 4:9 (New Am Std version)
If you want to order the grains and beans to grind into flour yourself, click here.
Combine the following whole grains:
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
Measure into large bowl or Ankarsrum Mixer:
4 cups lukewarm water
1 cup honey
1/2 cup oil
Add to liquids:
freshly milled flour from the above mixture of grains
2 tsp. salt
2 Tbs. yeast
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 2 large loaf pans (10x5x3) or 3 med. loaf pans or 2-9×13 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 350F for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.
*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.
This is a very sweet, moist, cake-like bread. For a more traditional bread texture, I have used flour made from this combination of grains and beans in the Basic Bread Recipe from the The Beckers Recipe Collection Cookbook, replacing the 4 ½ cups of flour called for with about 5 ½ cups of flour from the Ezekiel mixture of grains in this recipe. You may also 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.