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.

To get the most nutrition, sprout 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

Ezekiel bread is said to be lower glycemic and nutritionally complete.

As it has a higher protein content than regular wheat breads because of the mixture of sprouted grains and legumes.

The organic legumes that you can use in your Ezekiel bread recipes include great northern beans, pinto beans, and lentils. 

These legumes should be sprouted for better nutrition and digestion.

However, 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 beans. 

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.

You may need to sprout a week ahead before you can make Ezekiel bread recipes.

I like that she added a high protein seed like quinoa to go with the oat groats. 

Ingredients:

• 1/4 cup Organic Oat Grouts
• 1/4 cup Organic Quinoa
• 1/4 cup Organic Millet
• 1/4 cup Organic Barley
• 1/4 cup Organic Wheat Spelt
• 1/4 cup Organic Brown Lentils

Some people say the water that's leftover from the soaking process contains enzymes. 

However, there may also be a certain amount of anti-nutrients in the water that I would not want to drink.

Instructions:

1. Put the grains and legumes into a quart-sized glass jar and fill to the top with clean water. 
   
2. Soak overnight and up to 18 hrs.  Next day, drain the water. 
   
3. Let the grains and legumes dry a bit (10 hrs) before rinsing again with water. 
4. In about 10 hours, give the grains and legumes a quick rinse with clean water.
5. Then drain off the excess water.  Do this every 8 to 12 hours.
6. In 1 to 3 days, you'll see a tail or sprout start to come out. 
7. When satisfied with length of sprouts, stop sprouting and dry them. 
   

After you've sprouted your grains and legumes, dry them in the sun or use a dehydrator. 

Then grind dried grains and legumes into a flour for your Ezekiel bread recipes. 

There are many kitchen appliances that you could use to get this job done.

Ingredients:

• 1 1/4 cup of Organic Wheat Berries
• 1/4 cup of Organic Pearl Barley
• 1/4 cup Organic Millet
• 1 Tbsp. Dry Organic Green Lentils
• 1 Tbsp. Dry Organic Great Northern Beans
• 1 Tbsp. Dry Organic Kidney Beans
  
• 1 Tbsp. Dry Organic Pinto Beans
• 3/4 cup Organic Spelt Flour
• 2 cups of Warm Filtered Water
• 1/2 cup of Organic Honey
• 1/4 cup of Organic Extra Virgin Olive Oil
• 1 Pkg. of Active Dry Yeast
• 2 tsp. Kosher Salt

Instructions:

1. Grind the grains and beans in a Vitamix or other high speed blender to make a flour. 
   
2. Mix this flour with the spelt flour and set aside.
3. Put on the bread mixing paddle.
4. Add liquids (warm water, honey, and olive oil) into the bread pan along with the salt.
5. Add in flour mix and make a little dry well with a spoon (just a little indention - don't touch the liquids).
   
6. Then add the yeast into the dry well. 
7. Put bread pan into the bread maker or bread machine. 
8. Select 1 1/2 pound loaf, wheat setting, and light crust - or a setting that is comparable.

You can sprout the grains and legumes (except the kidney beans) beforehand. 

Then dry the sprouted grains and legumes in a dehydrator, so that it's easy to make the flour for your bread.

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.

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.

If cooking in a oven, use a greased cooking vessel and create steam in your oven.

Keep the Manna bread moist while baking by placing an oven-proof container of water underneath the bread.

Add dried fruit, chopped nuts, vegetables, and spices to make Manna bread more flavorful. 

You might even be able to successfully ferment the sprouted grains to make fermented Manna bread.

1. Add your sprouted grains (with a little liquid) to a food processor.
2. Masticate sprouts until doughy consistency is reached.
3. Then transfer doughy mixture to a loaf pan lined with parchment paper.
4. Let the 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.

Newsletter #44
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