Jim and readers,
Many of you that have read the Bible remember Ezekiel in the Old Testament. Ezekiel 4:9 says “Take thou unto thee wheat, barley, beans, lentils, millet and fitches (spelt), and put them into one vessel and make thee bread thereof.”
This diet sustained Ezekiel in the desert for 390 days. A modern day interpretation of the Ezekiel recipe calls for the following: 20 parts wheat, 12 parts Spelt, 4 parts Hulled Barley, 2 parts Hulled Millet, 2 parts lentils, 2 parts Pinto Beans, 1 part Great Northern Beans, 1 part Kidney Beans.
Modern Food scientists have found that Ezekiel Bread is surprisingly complete in nutrients, containing all 8 essential Amino Acids. It only lacks the vitamin provided by sunlight that converts cholesterol in the skin into Vitamin D, which is then absorbed into the bloodstream.
Ezekiel Mix can be ground into flour to make Ezekiel Bread, used to make Soup, Stews or Porridge. Ezekiel Flour can also be added to other bread flour recipes to enhance nutrition.
You can make your own Ezekiel Mix, or do as we do. We purchase the mix from Walton Feed. They sell Ezekiel Mix in 25 pound bags, #10 cans with oxygen absorbers and Super Pails. (6 gallon air tight plastic food grade pail, containing the mix in a sealed mylar bag with oxygen absorbers.)
To grind the mix into flour you must use a grain mill. Because of the beans in the mix, you cannot use a stone mill because it will plug up the stones.
Ezekiel Bread Recipe (makes three loaves)
5-1/4 cups of Ezekiel Flour
or,
Grind in a Grain Mill:
2-1/2 cups of Wheat
1-1/2 cups of Spelt
1/2 cup of Barley
1/4 cup Millet
1/4 cup Lentils
2 Tablespoons Great Northern Beans
2 Tablespoons Kidney Beans
2 Tablespoons Pinto Beans
Measure into large bowl:
4 cups of warm water, (note if you have chlorine in your water it may kill the yeast and bread may not rise)
1 cup honey
1/2 cup of oil
2 Tablespoons of yeast
Mix and set aside for 5 minutes until frothy
Add 2 teaspoons of salt and all the flour
Mix with spoon until stretchy and elastic, about 7 minutes
Since this is a batter-type bread, you must use bread pans. Pour into 3 greased bread pans in even amounts.
Set oven to the lowest temperature and let rise 15-20 minutes. Level should be within 1/2 inch of the top of the bread pan. Do not let it rise any more or you will have a major gooey mess in your oven. Do not open oven or bread will fall from the cool air.
Turn oven heat up to 350 degrees and cook for 25 to 30 minutes. Enjoy!
When making stew, simmer for 8 to 10 hours on low heat or use a pressure cooker for 3 to 4 hours. You can also soak the mix overnight.
You may wish to consider storing extra Ezekiel Mix to hand out as charity as it is inexpensive and easily stored. – PED