Take you also to you wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make you bread thereof, according to the number of the days that you shall lie on your side, three hundred and ninety days shall you eat thereof. Ezekiel 4:9
Ezekiel Bread Recipe 1
in the Bible they didnt have yeast as we know it today and so for authentic leavening, weve suggested left-over dough from your last round of bread, freshly pressed grape juice or freshly made applesauce – the skins of these fruits have natural yeast.
Ingredients:
½ C barley flour
¼ C finely ground broad bean (fava bean) flour
¼ C millet flour
1 C durum wheat flour
½ C finely ground lentil flour
1 tsp salt
¼ C olive oil
1 tsp biblical leavening as above
Instructions
Mix the dry ingredients. Add the olive oil, leavening and water as needed to form the dough. Knead and allow to rise for two hours in a warm place. Knead again. Form into flat round loaves the size of pita bread and bake on coals until golden brown, for about 10 minutes.
Information and recipe from Food at the Time of the Bible: From Adam’s Apple to the Last Supper (www.palphot.com), by Miriam Feinberg Vamosh.
Ezekiel Bread Recipe 2
Ingredients:
2½ cups / 400 g sprouted wheat berries
1½ cups / 260 g sprouted spelt grains
½ cup / 90 g sprouted barley grains
½ cup / 100 g sprouted millet grains
¼ cup / 44 g sprouted green lentils
6 Tbsp. / 75 g sprouted organic soy, lupin, mung, and/or other starchy beans
4 cups / 900 ml warm water (not hot)
1 Tbsp. / 14 ml honey or coconut blossom nectar/syrup
½ cup / 110 ml olive oil
1½ Tbsp. / 14 g (2 packets) active dry yeast
1 tsp. / 6 g salt
Instructions:
1. Preheat oven to 350ºF / 175ºC.
2. Mix the grains with legumes. Grind them in a grain mill (or use a blender on high for several minutes) to make your flour, and then place the flour in a mixing bowl.
3. In a separate bowl, add honey, water, ⅓ cup / 80 ml olive oil, yeast, and ½ cup / 120 g of the flour mixture. Stir together, then let the mixture sit for 15-20 minutes until bubbly.
4. After that time has passed, add the remaining flour mixture and the salt. Stir until thoroughly mixed. The mixture will look more like cake or cookie batter than standard bread dough.
5. Grease two 9×5-inch / 23×13-cm loaf pans with the remaining oil. Pour in the batter mixture, and set aside in a warm place for about an hour to let it rise.
6. Place pans in preheated oven, and bake for about 50 minutes, or until loaves are golden brown.
Store tightly wrapped in a cool, dry place. Will keep for up to 3 days unrefrigerated, 2 weeks refrigerated; freeze for indefinite storage.
Yields 45 slices (**each ⅜ inch / 1 cm thick)
So what recipe is the best? I just wonder… one seems super simple and one seems like a lot of junk… I believe I am going to have to go on a bread baking spree..