AuthorSteve Nubie
Roll up your sleeves for this one. This is a recipe that’s actually in the bible in the book of Ezekial. It’s an incredibly nutritious bread recipe but quite labor intensive.
This is not a dump and stir recipe. You have to sprout grains and beans and then dry or roast them and then grind them before you even think about putting them in your bread machine. The good news is you’ve made a recipe from the bible that’s highly nutritious. The bad news is the amount of work to make this ancient recipe.
Take all of the grains and beans and soak them in a bowl of water overnight. Line a couple of large baking pans with moist paper towels and spread the grains and beans over the pans. You may need 3 pans depending on their size. Top the grains and beans with more moist paper towels. Sprinkle water over the paper towels for two to three days or until the beans and grains have sprouted. Remove the paper towels and let the spouted beans and grains dry out. This may take a day or two in the sun or in the kitchen.
You could also try drying them at low temperature in an oven, but keep an eye on the pans every 10 to 20 minutes. 200º F./93º C. is a good place to start. You don’t want to burn the sprouts, you want to get everything dry so you can make a course flour.
Place the dried and sprouted beans and grains into a food processor, blender or flour grinder and grind into a flower. Preheat the oven to 350ºF./175ºC.
Place all of the ingredients into the bread pan of the bread machine and select the dough cycle. When the cycle is complete divide the dough and place into two buttered 9×5 inch bread-baking pans. The dough will actually have a batter like consistency.
Let the dough rise for about an hour and bake for about 50 minutes or until golden brown. Take the loaves from the pan and let rest for 10 minutes. Slice and serve or store wrapped for 3 days unrefrigerated or up to 3 weeks refrigerated. The result will be a very rustic looking loaf that goes great with soups or any meal with a gravy.
Ingredients
Directions
Take all of the grains and beans and soak them in a bowl of water overnight. Line a couple of large baking pans with moist paper towels and spread the grains and beans over the pans. You may need 3 pans depending on their size. Top the grains and beans with more moist paper towels. Sprinkle water over the paper towels for two to three days or until the beans and grains have sprouted. Remove the paper towels and let the spouted beans and grains dry out. This may take a day or two in the sun or in the kitchen.
You could also try drying them at low temperature in an oven, but keep an eye on the pans every 10 to 20 minutes. 200º F./93º C. is a good place to start. You don’t want to burn the sprouts, you want to get everything dry so you can make a course flour.
Place the dried and sprouted beans and grains into a food processor, blender or flour grinder and grind into a flower. Preheat the oven to 350ºF./175ºC.
Place all of the ingredients into the bread pan of the bread machine and select the dough cycle. When the cycle is complete divide the dough and place into two buttered 9×5 inch bread-baking pans. The dough will actually have a batter like consistency.
Let the dough rise for about an hour and bake for about 50 minutes or until golden brown. Take the loaves from the pan and let rest for 10 minutes. Slice and serve or store wrapped for 3 days unrefrigerated or up to 3 weeks refrigerated. The result will be a very rustic looking loaf that goes great with soups or any meal with a gravy.
Hi Linda,
I must confess. This was one of the hardest bread recipes I’ve ever made and I’m a certified chef with 45 years of experience and have baked hundreds of different breads. I was intrigued because it’s the only recipe in the bible. If you make it you’re in for an adventure. As for me, I’ll never make it again.
lol
Steve
The above recipe for Ezekiel bread looks inviting. However, I hope it grinds into flour and not flower. Lol.