Ezekiel Bread

well, if you are reading this, then i guess my scheduled blog posts are working!

i figured i’d share some recipes with you this week while i am away.

so…i made Ezekiel Bread last week, and i kept wishing while making it that somehow i could make loaves and loaves of it to bring to Haiti with me to give all my friends!! maybe someday there will be a way to do that!

if you are unfamiliar with Ezekiel Bread, the actual recipe comes from God in the Bible…LOVE IT that God has a recipe in the Bible!!!!

anyway, its in Ezekiel 4:9, and says,

“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it {for} 390 days …”

God basically told Ezekiel to eat only a specific amount of this bread and only drink water for close to 400 days (or more). can you imagine how loaded with nutrients and fiber and protein this bread is for someone to solely live off of it for 400 days??

anyway, its a complete protein…aka: a protein source that contains all eight essential amino acids in the sufficient proportions to support normal biological functions. how cool is that?? and its SO SO SO good!! i keep wondering how something SO healthy for you can be SO unbelievably good that my entire fam (crazies included) wanted nothing but this bread for every meal for days after i made it!

the recipe is plastered all over the internet, but i used the one out of my breadbeckers cookbook:

gather up your ingredients. i found the millet and spelt at a natural foods store, but the rest can be found in a good grocery store. however, i accidentally bought pearled barley…if you can find hulled barley, use that. its just a tad bit more nutritious than the pearled.
add all your grains and beans into a bowl. mix them well, and then grind them all together in your Grain Mill .
(i made this recipe in my KitchenAid MIxer, but you can do it by hand too.) put these ingredients into your mixing bowl…except the yeast. i like to add that with my flour.
add in all of the freshly ground flour and the yeast, and knead with your dough hook for 10 minutes. this dough will NOT be like regular bread dough, and will not stick to your dough hook. its more like a quick bread dough/batter. after 10 minutes, it does have some elasticity, but it is still pretty runny.

Bake at 350 degrees for 45-50 minutes. mine needed closer to 50-60 minutes. it browned nicely on the top, but was still doughy in the middle. i read that you can use an instant read thermometer, and after 45/50 minutes, check the temp in the middle of your loaf. if its 190 degrees, then it should be done. if not, bake longer and check again. cover loosely with foil while baking if you are worried about the tops being too brown.

it slices much better if its cooled completely, but if you can’t wait that long (like us!) then just be aware that it can be a little bit crumbly and hard to slice when warm.

when we cut into it the next morning, after it was totally cool and had been wrapped in foil, it held together much better.

no joke…this truly is Heavenly bread, and totally worth making!!

more to come,