Ezekiel sprouted grain bread recipes are a fabulous, low-glycemic alternative for people watching their blood sugar. But these Ezekiel breads also provide a high amount of nutrition for anyone, making them a great choice for the whole family. Keep in mind that this bread is not gluten free, but it's a great for those needing to keep their blood sugars low.
Ezekiel Bread, which is also called Bible Bread or Manna Bread comes from the Old Testament in Ezekiel 4:9: "Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself."
This is extremely healthy bread if all the grains are sprouted first and then ground into a flour.
A grain mill enables you to make all types of delicious healthy breads.
Ezekiel sprouted grains bread recipes produce a complete protein very similar to the protein found in milk and eggs. This recipe is a good low glycemic bread.
Your body needs a lot of different nutrients, and unfortunately, dried grains, legumes and other seeds only provide a portion of those nutrients. But, according to James Talmage Stevens, author of the book, Making the Best of Basics: Family Preparedness Handbook, once those same seeds/grains/legumes are sprouted, the nutrition they provided is multiplied, sometimes by as much as ten times.
A sprout has a wealth of valuable nutrients, including Vitamins A, B Complex, C and E as well as increased protein and additional amino acids that aid with digestion.
It is a fairly simply process to sprout grains, such as wheat, barley or spelt, for your bread. Place your grains in a bowl and fill the bowl with cool water until the grains are completely covered with water.
cover the bowl with a paper towel and place in a warm spot overnight.
A sprouter like this one makes sprouting grains easier.
The next morning drain the grains in a colander. Line a cookie sheet with paper towels and then spread the grains evenly over the towels. Cover the grains with moist paper towels and moisten these paper towels twice daily. You can also use a sprouter like the one pictured above for ease of use.
Once the grains have "tails" that are about one-fourth of an inch long, they are ready to be dried. Dry your grains in a dehydrator overnight.
Please be aware that the lectin in kidney beans, which is known as phytohemagglutinin, is a toxin that can cause severe vomiting and diarrhea. However, that toxin is destroyed by adequate cooking. In the FDA's Bad Bug Book, they recommend boiling the beans for at least 30 minutes at 212 degrees Fahrenheit.
This traditional recipe calls for baking the bread at 350 degrees Fahrenheit for 50 minutes, which likely explains why people have been making and eating this bread for years without suffering ill effects.
However, if you are nervous about using kidney beans in this recipe, substitute either navy or pinto beans for the kidney beans. They also contain phytohemagglutinin but in lower levels.
Ezekiel Sprouted Grain Bread Recipes have the following ingredients:
• 2 1/2 cups sprouted wheat berries
• 1 1/2 cups sprouted spelt grains
• 1/2 cups sprouted barley grains
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water
• 1 cup honey
• 1/2 cup olive oil
• 2 teaspoons active dry yeast
• 2 tablespoons salt
Mix together the sprouted wheat berries, spelt grains and barley grains, along with the millet, lentils and beans. Grind them in your grain mill and then place your Ezekiel flour in a bowl.
A grain mill, like this one is a good way to make your own ezekiel flour.
In another large bowl, add the water, honey, olive oil and yeast. Stir and then allow it to sit for 3 to 5 minutes. Then add the flour mixture along with the salt to the yeast mixture. Stir for about ten minutes until it is well mixed. Your dough will resemble a batter bread. Pour the bread dough into two greased, 9 x 5 loaf pans and let it rise in a warm place for about an hour. Then bake in a 350 degree F oven for about 50 minutes until the loaves are golden brown. Ezekiel sprouted grain bread recipes like this one make two loaves.
You can buy premixed Ezekiel grains for long-term storage, for your Ezekiel sprouted grain bread recipes, although the grains won't be sprouted. For me, I've found that it takes about one and a half pounds (or four cups) of grain to make one loaf of bread. If your family eats two loaves of bread per week, then you would need three pounds of grain per week or about 150 pounds of Ezekiel grains each year.
Beans kept free from moisture and oxygen will last for several years. Grains will also last for years, as long as they are kept in a cool, dry place. Keeping the oxygen out will keep insects from hatching, but you can also add diatomaceous earth to protect your grains.