Ezekiel Bread Ezekiel Fasting Bread Crunchy Millet Bread Birdseed Bread Millet Oatmeal Bread
Ezekiel Bread
" 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. "
2 1/2 cups wheat berries from hard winter wheat 1 1/2 cups spelt or rye whole grain
1/2 cup barley grain
2/2 cup millet
3/4 cup dry green lentils 2 tablespoons dry great Northern beans 2 tablespoons dry red kidney beans
2 tablespoons dry pinto beans 4 cups warm water (110 degrees F/45 degrees C) 1 cup honey
4/2 cup olive oil 2 (.25 ounce) packages active dry yeast 2 tablespoons salt
Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir
all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour
and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that
of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for
about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C)
for 45 to 50 minutes, or until loaves are golden brown. Makes 2 loaves
Ezekiel Fasting Bread
Combine the following whole grains: 2-1/2 cups hard red wheat 1-1/2 cups spelt or rye (Biblically
spelt was used, Ezekiel 4:9)
5/2 cup barley (hulled barley)
6/4 cup millet
7/4 cup lentils (green preferred) 2 Tbsp great northern beans 2 Tbsp red kidney beans 2 Tbsp pinto
beans Stir the above ingredients very well. Grind in flour mill. (Note: all of these grains and
beans can be ground in the GrainMaster Whisper Mill with no problems). Measure into large bowl or
DLX the following: 4 cups lukewarm water 1 cup honey or corn syrup
8/2 cup oil 1-1/2 Tbsp instant yeast*
Set aside for 3-5 minutes to allow yeast to grow. *If using instant yeast, do not add the yeast to
the liquids. Add yeast in with the flour. Add to yeast mixture: fresh milled flour from the above
mixture of grains 2 tsp. salt Stir or knead until well kneaded about 10 minutes. This is a batter
type bread and will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf
pans (10x5x3) or 3 med. loaf pans or 2-9x13 brownie pans. Let rise in a warm place for one hour or
until the dough is almost to the top of the pan. If it rises too much it will over flow the pan
while baking. Bake at 350o for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans. *For
fasting divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a
quart of water every day. For fasting I do not alter the recipe. This is a very sweet, moist, cake-
like bread. For a more traditional bread texture I have used this combination of grains in my
Beckers Bread and Roll recipe. Replacing the 7 cups of flour with the 9 cups of flour from the
milled grains in this recipe. You may also add fruits and nuts or use the flour made from this
mixture in other favorite recipes. This healthy combination of grains and beans is worth
experimenting with. Combining grains and beans makes a complete protein.
Crunchy Millet Bread
Serving Size : 2 1 cup Raw millet seeds 1 Package dry yeast 2 cup Warm water
9/4 cup Safflower oil 2 Tbsp Molasses 4 cup Whole-wheat flour 1 cup Unbleached white flour 1
1/2 tsp Salt
10/4 tsp Ginger powder
11/4 tsp Turmeric 2 Tbsp Sunflower seeds, toasted
12/2 cup Raisins Apricots -- optional
Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with 1/2 cup
warm water and let stand till it froths. Stir in remaining water, oil and molasses. In a large
mixing bowl, combine flours, salt and spices. Make a well in the center and pour in the wet mixture.
Work into a dough and then add sunflower seeds and raisins or apricots if using. Knead dough for 10
minutes, adding more flour as needed. Cover and let rise until doubled in bulk. Punch down, divide
dough into two parts and shape into loaves. Place in loaf pans and let rise till doubled in bulk.
Score the tops, brush with warm water and bake at 400F for 10 minutes. Reduce oven to 325F and bake
for another 35 minutes. Cool on racks. Recipe By : Nava Atlas, "Vegetarian Celebrations
Birdseed Bread
3 cups water 1 Tbsp. salt 1 cup millet 1 cup regular rolled oats 1 cup flax seed
13/2 cup warm water 2 Tbsp. baking yeast
14/2 cup raw wheatgerm
15/3 cup molasses
16/4 cup honey (or alternative) 4 Tbsp. vegetable oil 2 Tbsp. gluten flour 5 - 6 cups whole
wheat/unbleached flour
In a saucepan put water and salt and bring to a boil. Add the millet, rolled oats, and flax seed
and simmer for 15 minutes. Remove from heat and set where it can cool quickly. In a 2 cup measuring
cup, put warm water and yeast and set aside for 10 minutes (or until it's bubbled up). When grain
mixture is at room temperature, add yeast and all other ingredients plus half the flour and mix
vigorously. Add additional flour one cup at a time until it is manageable. Let rise 90 seconds.
Punch down; form loaves; let rise the second time. Bake in 325 degrees oven for 20 minutes, turn
down heat to 300 degrees and bake an additional 20 minutes (or until it sounds hollow to tapping).
Source: Incredible Edibles
Millet Oatmeal Bread
17/3 cup Millet 1 cup Water 1 pinch Salt 4 tsp Dry yeast
18/2 cup Sucanat* 2 1/2 cup Warm water 3 3/4 cup Wholewheat flour 1 1/4 cup Gluten flour 1 3/4 cup
Rolled oats 2 tsp Salt 6 Tbsp Sunflower seeds 2 Tbsp Oil
Wash millet, put in a saucepan with 1 cup of water & pinch of salt, cover & cook over medium heat
until the water is absorbed & millet is soft. Add a little more water if millet needs more cooking.
Dissolve yeast & sucanat in about 1 1/4 cup warm water. Let stand till foamy. In a large bowl, mix
together the flours, oats, salt & sunflower seeds. Add oil, warm millet, yeast & remaining warm
water. Mix into a stiff dough. If too stiff, add more water, or add more water if too sticky. The
dough should be light & spongy. Knead vigorously for 10 minutes. Divide dough into 2 equal portions.
Lightly oil loaf pans, roll our dough & place in pans. Lightly brush the tops of the loaves with oil
& let rise in warm place for 30 minutes. Bake at 375F for about 30 minutes or until lightly browned.
Lightly oil the crust to tenderize. Ron Pickarski, "Friendl
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