Monday, April 13, 2009


Ezekiel Bread is a Biblical bread that is prepared with wheat, barley, beans, lentils, millet and spelt to help survive famine. Barley and millet, throughout history, has been considered a poor man's food. Barley is a hardy grain that survives drought and frosts. It also grows in alkali soils. It is usually fed to livestock. Millet is a bland tasting grass used mainly in disadvantaged counties to feed the poor. This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans."

I found this recipe in Tosha Reno’s book “THE EAT-CLEAN DIET COOKBOOK" about a year ago and have been wanting to give it a try so finally I took the plunge. It is not like your typical bread but both my husband and I found it tasty . Below are the ingredients listed in her cookbook, but since I didn’t have all the flours she uses I substituted them for others.

** To make these flours: sprout dried beans. Once they have sprouted, allow them to dry again by placing them in a colander in the fridge overnight (put a plate underneath to catch any drips}, Grind to a flour-like consistency in a 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,

2 cups whole-wheat flour, unbleached
3/4 cup amaranth flour (I used Kamut flour)
!/4 cup millet flour (I used Spelt flour)
!/4 cup lentil flour (I used Whole Bean flour)
1 3/4 cup rye flour
1/2 cup barley flour
2 Tbsp soybean flour**
2 Tbsp kidney-bean flour**
2 Tbsp lentil flour**
2 Tbsp sea salt .
(** instead of kidney beans and soybeans I sprouted a mix of organic lentil beans)

In a small bowl combine all ingredients and set aside
4 Tbsp yeast
1/2 cup lukewarm water
4 Tbsp honey

Mix ingredients in a small bowl and set aside
3/4 cup honey
½ c olive oil
2 c. warm skim, soy , goat or almond milk (your choice)

Pour liquid for flour mixture over the flour mixture
Add yeast mixture. Mix. T The dough should look like muffin dough. Spoon into two lightly greased loaf pans (I sprinkled the tops with black poppy seeds) cover with a damp cloth and let rise in a warm place for 1 hour. Bake in a preheated oven at 375 degrees for 45 min. Cool on rack 5 min. And remove from pans.

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