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Ezekiel Bread
Exekiel 4:9-12

1. 8 day supply of special Ezekiel Bread Flour
     3 cups of wheat (hard turkey red)
     2 cups of rye (whole grain)
     3/4 cup of barley (whole and hulled)
     1/3 cup of Millet (whole and hulled)
     1/3 cup Lentils (green preferred)
     2 tbsp Great Northern Beans
     2 tbsp Red Kidney Beans
     2 tbsp Pinto Beans
     2 tsp salt (coarse)

2. 2 cups luke warm water (110-115 degrees)
    2 Tbsp (3pkg) dry Red Star yeast (no other brand seems to work as well)
    2 tsp honey

3. 1/2 cup oil
    1 cup honey
    2 cups water

Measure into bowl 2 cups lukewarm water. Add, stirring to dissolve, 2 teaspoons honey and 2 tablespoons dry yeast. Set aside and let yeast "grow" 3 to 5 minutes.

In a large mixing bowl combine an 8-day supply of flour and 2 tsp seat salt. (make sure it is not highly processed).

Mix together 1/2 cup oil, 1 cup honey and 2 cups water; stir this into the dry flour mixture. Add yeast mixture and stir until well blended. Add more water if necessary. 1/2 to 1 cup, to make dough the consistency of a drop cookie dough. (Too much water requires longer baking time; too little water results in a drier bread.)
Spread out evenly in an oiled 9x13x2 inch pan. Let rise in a warm place for 1 hour. bake at 350 degrees for 30 minutes. Bread will be moist and heavy.

When cool, cut into 8 equal parts, weighting 1/2 pound each. Eat a 1/2 pound cake and drink 1 quart of water every day. You may spread the beread with diet margarine.

**Ezekiel Bread flour must be ground to the consistency of regular flour. Coarse flour may cause digestive problems.

Recipe Submitted By:  Jean Gressock