Last year I received a very strange assignment from our God. A few days ago He, however, repeated this order and that is why I am putting this improved recipe online again. Fasting leads to strong intercession.
The Assignment
Read Ezekiel 4: 9-10 and do the same:
„Get some wheat and barley. Also get some beans and lentils. And get some millet and spelt. Put everything in a storage jar. Use it to make some bread for yourself. Eat it during the 390 days you are lying down on your side.
10 Weigh out eight ounces of food to eat each day. Eat it at your regular mealtimes“ (NIRV)
Soon I found some Ezekiel bread recipes. Someone wrote that the bread should be baked like barley bread, the next one had published pictures of small, flat breads. The problem was that all of the recipes used yeast or sourdough (leaven) and honey. I wanted to be obedient and I knew that the Lord would soon reveal the truth to me. I went to buy the ingredients. Baking bread was not strange to me. I bought a certain supply right away, should I feed on it for 390 days. Soon there were also barley groats, millet, various types of beans and lentils in my shopping cart. Finally I found yeast too.
At home I looked at everything. Should I bake bread from this? There was quail beans, white beans, kidney beans, then there were green and red lentils and a few other lentils. I was faced with a great mystery, but I took the first recipe I found and began diligently to - so and so many cups of the flour and of the flour - so much barley and millet. Then two tablespoons of the beans and two tablespoons of lentils. - Simply that way? Didn't I have to pre-cook or grind them? O Lord help this woman. I threw everything in the bowl. Then I measured the water - was it too much? The information about the honey was even worse. Half a jar of honey, please? Would that be okay? I remembered baking bread very differently. Finally, I put everything in the oven, trusting that the first attempt would succeed.
YES, the bread was tasty! - but you could clearly see the beans. The legumes also gave me some gas, as expected. It had a good one: it was super full. A slice of bread in the morning and one in the evening was enough to get me through the day. I didn't want to miss my lunch and negotiated with God. He allowed me to cook and have a little lunch with my husband.
After the first bread was almost eaten, I start a second attempt. This time I crushed the beans and lentils, almost "shredding" the electric grinder of my little food processor.
I took less water, less yeast, and less honey, and, according to the old custom, put two bowls of water back in the oven. Soon I had baked two wonderful loaves of bread.
The bread tastes good and is very nutritious. Ezekiel was only allowed to eat 20 shekels - equivalent to 250 g - per day. That's 2 slices of bread. I would get along well with it and it would be enough for me. In addition, he should drink 1 hin of water - this corresponds to 3.6 liters. I think you should subtract something from this, because there is a lot of water in the dough. Ezekiel was supposed to bake it over feces (very unsanitary), but it was supposed to make the Israelites understand how difficult it would be to get fuel if the people lived under siege.
I have since improved the recipe and am quite happy with the results. At the time of unleavened bread, I mixed up some dough without yeast and baked it in the pan.
My Ezekiel bread recipe
Ingredients
2.5 cups whole wheat flour 600 g
2.5 cups of spelled flour 600 g
0.5 cups of barley 75 g
0.5 cups of millet 90 g
0.25 cups of dry green (or red lentils) 45 g
2 tablespoons of dry white beans 50 g
2 tablespoons of dry kidney beans (red) 50 g
2 tablespoons of dry pinto beans 50 g
3 (to 4) cups of water (45 ° C) 750 ml to 1000 ml
0.5 cups honey 1 - 3 tablespoons
0.5 cups of olive oil 120 ml
1.5 packets (30g) dry yeast 4-5 teaspoons
Salt 2 teaspoons
Instructions
Measure the ground flours (wheat, spelled, barley, millet) into a very large bowl and mix with a wooden spoon.
Now the beans and lentils are ground / chopped and mixed with the flour.
Now add the yeast, the oil, the honey and gradually add lukewarm water and mix together to form a dough that is not too sticky.
Then add the salt and knead well for 10 minutes.
Cover the bowl with a linen towel (glass towel) and let rise in a warm place for about 1 hour.
Brush the baking pan (22cm x 13 cm) with olive oil and transfer the dough.
Dust the surface with a little flour and score lightly so that the bread breaks where you want it.
Place two heat-resistant vessels filled with water at the bottom of the oven so that the water can easily draw past the bread. (do not place directly under the bread pan)
Bake at 175 ° C (do not preheat) for 45 to 50 minutes. A bread is ready when it is golden brown and you hear a knocking sound as soon as you knock on the bottom of the pan.
Let cool on a rack. After 10 minutes, turn the mold over. The bread comes off the mold easily.
Remarks
1 cup corresponds to approximately 240 to 250 ml. It is easier to work with the cup unit, but always use the same cup. 1 tablespoon is about 15 ml.
I wish you every success with trying it out.
Recipe for download and print out.
