By: jacobs100

jacobs100 — Wed, 26 Apr 2006 19:41:55 +0000

In a message dated 10/4/2002 12:54:38 AM Eastern Daylight Time,
rpartovi@… writes:
<< Ezekiel bread isn’t made with traditional flour.
Yes, I know. Maybe I should say mix instead of flour. All of these bakeries
make 100s of Ezekiel baked goods daily from some kind of mix. I’ve found
small mixes for sale online but what I’m looking for is that mix in some kind
of economical size like 25 lbs so I won’t have to pay $10 per pancake. It’s
easier than growing my own wheat, harvesting it, drying it under my bed and
then grinding it like another past member did.
Max

By: Odis Johns

Odis Johns — Wed, 26 Apr 2006 17:18:40 +0000

Ezekiel bread isn’t made with traditional flour. Here is the relevant
post:
Ezekiel 4:9 Bread
“Take thou also unto thee wheat and barley, and beans, and lentiles, and
millet, and fitches [spelt] and put them in one vessel, and make thee
bread thereof.” Ezekiel 4:9
The Ezekiel bread noted in the blood type diet books, like the Essene
bread, is made from 100% sprouted grain. Unlike the Essene (or “manna”)
recipe, however, the sprouted grains (and beans) used in Ezekiel bread
must be dried before grinding them into flour. This is a pretty tricky
process, and you’ll probably need a dehydrator with a fan in order to
accomplish it without mold setting in on the sprouts.
Put 1/2 cup each of the wheat, barley, beans (pick a bean from your OK
list), lentils, millet and spelt in separate sprouting containers –
large jars with screened tops. When each item shows a tiny sprout

(1/16-1/8″ in length), place that batch on one of the dehydrator screens
and start drying. They’re done when you can crush them and find no
lingering moisture; the time involved will vary between ingredients and
between batches. :-
Use a flour mill to grind the mixed sprouts. Now you’re ready to begin
the bread recipe (or ready to strangle me, or both. Is that
store-bought Ezekiel looking more attractive by the moment? :-D)
Additionally, you may have to experiment with leavening ingredients, as
sprouted grain loses much of the gluten that allows the bread to develop
elasticity and body.
Here is a good one from the Mormon recipe site:
1.) Measure the following into a large bowl:
4 cups lukewarm water
1 cup honey
1/4 cup oil
2 Tablespoons yeast
Set aside for 3-5 minutes to allow yeast to grow.
2.) Add to yeast mixture:
2 teaspoons salt
Fresh milled flour (about 9 cups) from above mixture of grains
3.) Stir or knead until well kneaded. This is a batter type bread and
will not form into a smooth ball.
4.) Pour dough into 2 large loaf pans (10×5x3), or 3 medium loaf pans,
or 2 9×13 brownie pans.
5.) Let rise in a warm place about an hour, or until the dough is almost
to the top of the pan. If it rises too much, it will overflow the pan
while baking.
6.) Bake at 350 degrees for 45-50 minutes for loaf pans, and 35-40
minutes for brownie pans.
Good Luck!

Comments on: Ezekiel Bread Flour

By: jacobs100

By: Odis Johns