Ezekiel's Bread

Category: Yeast bread
Ezekiel's Bread

Ingredients

By a handful:
Millet
Wheat groats
(instead of spelled, because spelled is a special type of wheat called spelled)
Beans
Lentils
Barley grits

Cooking method

  • And poured boiling water over it all and left it overnight.
  • And in the morning, I kneaded the ordinary wheat yeast bread that I had tested, and added a mixture of soaked grains with flour.
  • In the course of kneading, I adjusted the bun, since additional moisture got into the dough along with the grains.
  • And baked in the main mode.
  • The bread turned out, rose high, grains are visible on the section, but they grind during kneading. The millet remained intact.
  • in total I added 120-130 grams of grains.

Note

The famous Biblical prophet Ezekiel, the Lord commanded to endure a very difficult test - for 390 days he had to lie on his left side without getting up. By this, he bore the guilt of the entire Israeli people. But the Lord fed his prophet with an amazing recipe for bread that Ezekiel ate every day, and this bread gave strength to the prophet.

Ezek 4.9 \ "Take for yourself wheat and barley and beans and lentils and millet and spelled and put them into one vessel, and make bread for yourself according to the number of days in which you will lie on one side ... . \ "
I heard that in the United States, in specialty health food stores, you can find such bread.
And I also heard that nutritionists are interested in this recipe, they say that it is unique in that the mixture of cereals that it contains is unique. balanced ny composition. They have everything you need for a person to function correctly - vitamins, fats, fiber, carbohydrates. And if you remove at least one grain, then something will be missing.
I did not find the recipe for this bread anywhere, and decided to bake it myself.
We ate bread for day 3, it didn't go bad. Tastes. similar to store-bought whole grain bread.
I'll post the photos later, there is a problem with the camera.
Maybe someone knows the correct recipe for this bread?
It should ideally be without yeast.

Celestine
Wow. What a fine fellow you are, would not have thought of cooking something according to biblical recipes.
MariV
..."I took a handful
millet,
wheat groats (instead of spelled, maybe spelled is a special type of wheat called spelled),
beans,
lentils,
barley grits
and poured boiling water over it all and left it overnight
"

Wow! A handful is what fits in the palm of your hand. What did the beans and lentils become overnight? I soak the beans overnight in cold water, then cook for a long time. Once I ate undercooked lentils, then sat hugging all day with the toilet.
What is the size of your bread from this mixture? Is it bland, without yeast?
Admin

Wheat-rye bread made from dispersed grain and cereals from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8391.0

You can of course add some more cereals
MariV
People here have been having fun with grains and cereals for a long time!
And the beans with lentils? If the Old Testament says "beans" - it is not a fact that they are lentils or beans.
natamylove
I baked yeast bread, size - I will expose a photo tomorrow (batteries on charging),

beans and lentils really increased in size, but I put them all in, I'll post a photo of all the grain additives that I put, I took a picture of them on a plate before baking.

since I put a mixture of steamed grains together with flour, then the beans and lentils were very crushed, the millet remained whole, but since then the program goes on for 3 hours and 40 minutes, they were cooked, so we didn't run ...

there it is written in the Bible, take the beans, lentils, that is, the lentils were definitely there, but why they took the beans, here I was guided by the video program. which I saw about this bread, it said about beans ...
MariV
Yes, write in more detail, please! Interesting.
Yuliki
the recipe for this bread is here
🔗
Once upon a time, when this site was not yet there, I made it according to the recipes there.
by the way, I should try to make sourdough
MariV
Thanks for the link, now everything is clear.
I quote in full:
"Water (warm): 1 glass
Wheat germ grains: 2 tbsp. spoons
Bran: 2 tbsp. spoons
Barley flour: 1/2 cup (8 tablespoons)
Spelled: 1 glass
Whole wheat flour: 1/2 cup (8 tablespoons)
Bread flour: 1 glass
Green lentils (boiled): 1/3 cup (5 tablespoons 1 teaspoon)
Beans (boiled): 2/3 cup (10 tablespoons 2 teaspoons)
Salt: 2 teaspoons
Molasses: 2 tbsp spoons
Vegetable oil: 1 1/2 tbsp. spoons (1 tbsp.spoon 1 1/2 teaspoons)
Yeast (dry): 2 tsp
Mode: Wholemeal

"And you will take for yourself wheat, and barley, and beans, and lentils, and millet, and spelled, and put them into one vessel, and make yourself bread out of them for the number of days in which you will lie on your side (i.e. e. is under siege). "
prophet Yehezkel 4: 9

Predicting the siege of Jerusalem, the prophet Yehezkel gives a recipe for bread, which he advises to save, for all the days of the siege. It is surprising that in his prophecy he speaks of the exact number of days, how long the siege itself will last. But in the cooking of that time, the prophet does not say anything new, since at that time it was customary to add flour of various cereals and various legumes to bread. To make this nutritious bread rise, a piece of old sour dough was put into the mixture.

We will use ordinary yeast, and put the grains and legumes available to us in the dough. The bran and germ grains will enrich the texture of the bread and bring undeniable benefits to our body.
Cooking method.

If there is still liquid in which the legumes were cooked, then it is better to take it instead of regular water.

It is advisable to soak beans and lentils for several hours before cooking.

You can use any beans - white, colored, brown. It is better to take green lentils, although red can also come in handy. (I took the leftovers of the soup - just neither one nor the other, it doesn't fit to eat, but it's a pity to throw it away.)

If the legumes are already salty, then put less salt in the dough than indicated in the recipe.

The amount of flour or water can vary depending on the "moisture" of the legumes. Therefore, until the kneading is completed, it is worth following the formation of the dough, and adjusting it as necessary. (A minute later, after the end of the slow kneading, the dough should already be formed in a lump, should not crumble or, on the contrary, stick to the walls. You can sprinkle the flour with tablespoons, but add water drop by drop and wait until it intervenes completely).
Not difficult, but not for beginners either. "

Now there are no questions - boil beans and lentils, germinate wheat or dry sprouts, etc.
The Prophet made with leaven, because there was no pressed yeast at that time.

natamylove
Thanks for the recipe, I couldn't find it for a long time, but my pictures are what I put in bread-
barley grits,
millet groats,
white beans,
red lentils.
wheat groats (instead of spelled)
made on wheat bread flour
Didn't boil anything, only poured boiling water overnight.
Everything is a handful, but the beans can be reduced in number, they swelled well, but I thumped them all there ..

1.jpg
Ezekiel's Bread
natamylove
but the bread itself in a cut - everything was ground during kneading, the millet remained whole and the beans came across so sometimes

2.jpg
Ezekiel's Bread
natamylove
here is another photo where you can see the size of the bread, but now I realized that it needs to be made with sourdough, so it will be closer to the ideal, I have a simple yeast

3.jpg
Ezekiel's Bread
MariV
And you try on pressed yeast, put with dough.
And it would be necessary to transfer this recipe to "Healthy Nutrition", and then ask around the people - how is it after raw lentils with beans?
ivolga
Thanks for the topic! I was very interested in the recipe.
I decided to look in the Bible.
I have two of them at home: one in Russian, the other in Church Slavonic.
The lyrics are slightly different.

Photographed both passages, as well as the translation of the word "pyro".
The word "lyascha" is translated only as "lentils".
Other words are understandable without translation.
But "pyro" has several meanings, but for Eze 4-9 "pea" is indicated
Photo in the next post.

I would very much like to know how it was in the original.
Maybe someone from Israel and Greece can suggest.

And more interesting. which recipe did the nutritionists analyze?

Iez4-rus.jpg
Ezekiel's Bread
Iez4-slav.jpg
Ezekiel's Bread
ivolga
Continuation of the previous message.

And this is the translation of the word "pyro" into Russian.

piro94k.jpg
Ezekiel's Bread
ivolga
For those who cannot see the photos in the topic.

Photos can be viewed at this link.

🔗
andronoff2010
Quote: natamylove

here is another photo where you can see the size of the bread, but now I realized that it needs to be made with sourdough, so it will be closer to the ideal, I have a simple yeast
People, describe in more detail the process of the yeast recipe
What comes first? I have a program with heating for 30 min followed by a program for whole grains
When do we add beans and lentils? I put at the beginning of the batch ...
There have already been 2 attempts and both unsuccessful ((
I guess it should be like this:
the beginning of the kneading - add beans and lentils .. we look to form a lump at the first stage for 10 minutes. then everything should be just according to the program?
The first time it was liquid - very ... but the bread went up to 0.5 of the right size
The second time it looks like I overdid it with the consistency ... because the lump formed, but at the end of the 1st batch it became very sticky at first and then just very thick and as a result did not rise
My recipe for bread with a result of 750g
1 cup of water
1/4 cup red beans (boiled and drained)
1/4 cup Lentils (boiled and drained)
1.5 tbsp. tablespoons of olive oil
1.5 tbsp. spoons of honey
1.5 tsp. salt
2 cups wheat flour (sprouted)
1/2 tbsp. barley flour
1/2 tbsp. millet flour
1.5 tsp. yeast
Admin

andronoff2010,

Let's deal with the products first.
Beans and lentils must be well cooked to turn into a puree in the dough.
You do not need to dry boiled cereals on a napkin, the dough needs liquid, and then the cereal will turn into mashed potatoes anyway, but liquid is needed for mashed potatoes.
Instead of water, you can add a decoction of cereals, or mix it with water, whey, kefir.
Since the dough is complex, whey or kefir will help raise the dough, especially if the kefir is aged.

2 cups wheat flour (sprouted)
Sprouted flour is not suitable in such a volume for a dough, especially such a complex one.
Sprouted flour tends to make the crumb of bread soggy, not baked. The dough has a loose appearance, does not hold its shape. The norm for laying such flour in the dough is 1-2 tablespoons - no more. For such a recipe, you need to take good quality ordinary bread flour, which will give the dough shape, has good gluten, and will hold all the components of the dough and bread together, and even give the bread height.

Barley flour and millet flour are heavy flours that do not have enough gluten.

You have got about (300 + 150 + 150) 550-600 grams of flour.
Plus half a glass of boiled cereals.
The composition of the flour is heavy, low in gluten, yes + with the property of sprouted flour to creep and not keep its shape.
How did you calculate the size of bread 750 grams, if you have already laid about 600 grams of one flour? This amount of flour, cereals, and other things pulls about 1000-1100 grams of finished bread.

For this amount, flour with cereals should be taken:
Water - how many COLUMNS will request
2 tbsp. tablespoons of olive (vegetable) oil
1.5 tbsp. spoons of honey
1.5 tsp. salt
2 tsp yeast

Whole grain bread program, baked for about 4 hours or more.

Place all products at once, not in parts, track the liquid.

Such a composition requires a good batch. Strive for a normal, but still softer, kolobok.
Keep in mind that the first batch of such a bread composition can give a soft bun, but during the second batch the flour will begin to swell and absorb liquid, the bun may become steep - we don't need this.
Keep track of the kolobok and the state of the test.

That's about it. Good luck!
andronoff2010
Thanks for the detailed answer

Yes, I measured the volume by weight ...there a total of no more than 350 grams on the scales was (without beans and lentils)

But I'm interested in how to get out of this situation in this recipe without adding ordinary flour, since there are medical contraindications.

I've suggested that perhaps you can add gluten to the flour to improve the quality of the mix.
Interested in your opinion on this issue, colleagues))
Admin
Quote: andronoff2010

Yes, by weight, I hung the volume ... there was no more than 350 grams in total on the scales (without beans and lentils)

But I'm interested in how to get out of this situation in this recipe without adding ordinary flour, since there are medical contraindications.

I've suggested that it is possible to add gluten to the flour to improve the quality of the mix.
Interested in your opinion on this issue, colleagues))

That means they were weighed or measured incorrectly. I counted according to your cups, one cup of 250 ml includes 150 grams of wheat flour.

Get out of this situation as described above - follow the rule of Kolobok and other products.

You can also add panifarin if the flour is bad.

Look, there are many other recipes with grain on the forum, see the section Yeast bread, MIX.

Good luck!
sweetka
Quote: ivolga

Thanks for the topic! I was very interested in the recipe.
I decided to look in the Bible.
I have two of them at home: one in Russian, the other in Church Slavonic.
The lyrics are slightly different.

Photographed both passages, as well as the translation of the word "pyro".
The word "lyascha" is translated only as "lentils".
Other words are understandable without translation.
But "pyro" has several meanings, but for Eze 4-9 "pea" is indicated
Photo in the next post.

I would very much like to know how it was in the original.
Maybe someone from Israel and Greece can suggest.

And more interesting. which recipe did the nutritionists analyze?

I don’t know if I’ll experiment with bread, but it’s very interesting to find out what actually was included in the above composition.
At first. note that in the passages from ivolga numbers do not converge! in the Church Slavonic version, 190 days, and in the Russian version - 390! strange ... so I decided to look at my Holy Letter. my book is in Ukrainian. there this passage sounds like this:
And take your own wheat and barley, and beans and fellows, and millet and wiki (emphasis mine), і dasi їkh to one dish, і zrobish і of them іtі hlіb, for a few days, so we lie on our own, one hundred and ninety (vyd. me) day you will be.
in this version, the numbers converge. and pyro is translated as "vetch". details about this culture can be found here 🔗... in a nutshell, "Vika sowing (spring), sowing peas are one of the main legumes. Vika is usually cultivated in a mixture with oats, sometimes with barley, rarely with wheat."
The rest of the passage gives direct instructions on how to make this product. I will omit a part of the passage, I will only note the following quotation "Ty istimeh yogo with barley cakes" - that is, barley cakes. flat cakes, not bread. most likely, neither yeast nor sourdough is suitable for this recipe.
Well, something like this.
Admin

Oh, how interesting it is! Thank you light
sweetka
Admin, to your health! I enjoy this puzzle myself
and for those who want to preserve the authenticity of the recipe even more thoroughly, here is an excerpt from the book by the ancient author "GEOPONICS or CASSIANA BASSA CHOLASTIC SAMPLE ON AGRICULTURE":
CHAPTER 7. Making cereals
1. The spelled needs to be hulled, winnowed, put into boiling water and then squeezed. Then pound the white gypsum, sift it finely, take a fourth of the whitest and finest sand and, together with the gypsum, gradually mix it into the just crushed spelled. The cereal should be prepared in this way on the days of the Dog, so that it does not turn sour. When all the spelled is crushed, it must be sifted through a sieve. 2. The best cereal is the one that is sifted first. It is followed by a sifted second. The third sifted is the worst.

CHAPTER 8. Making wheat groats
The so-called Alexandrian grain must be soaked, crushed and dried in the hot sun.Then again do the same - and so on until the husks and fibers fall off the grains. In the same way, it is necessary to dry and pour the groats made from the noble spelled.

CHAPTER 9. Making pithsana
Soaked barley is peeled, pounded, dried in the sun, and removed as such. The husk is also poured into it, since it is preserved with it. Water is taken in relation to the tenth part of barley. The barley is pounded with coarse salt. In the same way, a decoction is made from wheat.
(taken from here 🔗)

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