Ezekiel bread recipes use a combination of different types of grains and legumes that make it higher in protein than other yeast breads.
Unfortunately, there are only a couple of brands of Ezekiel bread at the grocery stores - even today. And they include undesirable ingredients like soy.
However, you can easily learn to make your own Ezekiel bread recipes at home.
And I would be sure to sprout all of the grains and most of the legumes before making an Ezekiel bread recipe because of the anti-nutrients.
Another biblical bread called Manna bread also known as Essene bread calls for sprouted grains as well. However, Manna bread doesn't require any yeast, oil, salt, or legumes.
In fact, it may be one of the easiest breads to make because it only requires one type of sprouted grain - and that's about it.
Ezekiel bread is named after a bible verse in the Old Testament "Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it..." Ezekiel 4:9
The grains that are used to make this biblical bread should always be
organic and Sprouted Grains. And you can use soft or hard wheat berries.
The organic legumes that you can use in your Ezekiel bread recipes include great northern beans, pinto beans, and lentils.
These legumes should also be Sprouted for Better Nutrition and digestion - please avoid soybeans and kidney beans whose sprouts are toxic.
Lentils supposedly still retain their phytates even when sprouted, but they are also much lower in phytates than say beans.
Ezekiel bread is said to be lower glycemic and nutritionally complete as it has a higher protein content than regular wheat breads because of this mixture of sprouted grains and legumes.
Put ingredients into a quart-sized glass jar and fill to the top with water - soak overnight and up to 18 hrs.
Next day, drain the water and let the grains & legumes dry a bit (10 hrs) before rinsing with water again.
Give the grains and legumes a quick rinse with clean water and drain off the excess water - every 8 to 12.
In 1 to 3 days you will see a tail or sprout start to come out.
When your satisfied with the length of the sprouts, stop sprouting and dry them.
I like that she added in a high protein seed like quinoa to accompany the oat groats.
Some people say that the water that's leftover from the soaking process contains enzymes. However, there may also be a certain amount of anti-nutrients in that water that I would not want to drink.
And as you can see, you may need to sprout a week ahead before you can even make your Ezekiel bread recipes.
After you've sprouted your grains and legumes, you can dry them in the sun or you can use a dehydrator.
Then grind your dried grains and legumes into a flour for your Ezekiel bread recipes.
And there are many kitchen appliances that you could use to get this job done.
Grind the grains and beans in a Vitamix or other high speed blender to make a flour.
Mix this flour with the spelt flour and set aside.
Put on the bread mixing paddle and add your liquids (warm water, honey, and olive oil) into the bread pan along with the salt.
Next add in the flour mix and make a little dry well with a spoon (just a little indention - do not touch the liquids).
Then add the yeast into the dry well.
Put the bread pan into the bread maker or bread machine.
Select 1 1/2 pound loaf, wheat setting, and light crust - or a setting that is comparable.
Organic hard red wheat is the recommended grain to make this bread - sprout 2 cups for a few days.
You can also sprout more than 1 type of grain for your Manna bread.
You are now ready to masticate your sprouted grains to make your simple manna bread.
Masticating Sprouted Grains
There are other quality juicers that you can use to get the job done properly (with low heat) such as the Green Star Juicer.
Essene bread or Manna bread is usually baked at a much lower temperature than most breads.
In the range of 135 to 200 degrees F.
You can even cook this bread in the hot sun (with the correct cooking vessel) on some hot rocks - if you so desire.
Baking Manna Bread
If you cook this bread in an oven, use a greased cooking vessel and create steam in your oven to keep the Manna bread moist while baking by placing an oven-proof container of water underneath the bread.
Adding chopped nuts, dried fruit, vegetables, and spices can make your Manna bread more flavorful.
And you might even be able to successfully ferment the sprouted grains to make fermented Manna bread by adding your sprouted grains (with a little liquid) to a food processor and masticating the sprouts until a doughy consistency is reached.
Then transfer your doughy mixture to a loaf pan lined with parchment paper and let doughy mixture sit for at least 6 to 12 hours (in a warm area) to ferment before cooking at your desired temperature.
You can also cook your Manna or Essene bread at a lower temperature by making dehydrated Manna bread.