• Nov. 2, 2005
Ezekiel Bread
A Recipe From The Old Testament
RecipeView.com
Yield: 1 Servings
Preparation Time:
2 1/2 cups whole wheat
2 Tbl pinto beans, (uncooked)
1 1/2 cups whole rye
2 cups lukewarm water, divided
1/2 cup barley
1/4 cup millet
1/2 cup honey, PLUS
1/4 cup lentils
1 Tsp honey, divided
2 Tbl great northern beans,
1/4 cup extra-virgin olive oil
-(uncooked)
1 Tbl active dry yeast
2 Tbl red kidney beans, (uncooked)
1 Tsp salt
Measure and combine all the above ingredients in a large bowl.
Put this mixture into a flour mill and grind.
The flour should be the consistency of regular flour.
Coarse flour may cause digestion problems.
This makes eight cups of flour.
Use four cups per batch of bread.
Measure four cups of flour into a large bowl.
Store the remaining flour mixture in the freezer for future use.
Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl.
Add 1 teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and set aside, allowing the yeast to rise for five to ten minutes.
In a small mixing bowl, combine the following:
olive oil,
1/2 cup honey
and remaining cup of warm water.
Mix well and add this to the flour mixture in the large bowl.
Add the yeast to the bowl and stir until well mixed.
The mixture should be the consistency of slightly 'heavy' cornbread.
Spread the mixture evenly in a 11by15 inch pan sprayed with no-cholesterol cooking oil.
Let the mixture rise for one hour in a warm place.
Bake at 375 degrees for approximately thirty minutes. Check for doneness.
Bread should be the consistency of baked cornbread.
This recipe has been adapted directly from Ezekiel 4:9
