Blood type diet

2 Responses to “Ezekiel Bread Flour”

1. Odis Johns Says:
   April 26th, 2006 at 8:18 pm

   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!

2. jacobs100 Says:
   April 26th, 2006 at 10:41 pm

   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

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