Ezekiel Bread
Ezekiel Fasting Bread
Crunchy Millet Bread
Birdseed Bread
Millet Oatmeal Bread




Ezekiel Bread

" This is the bread that Ezekiel lived off of while he was in the desert
for two years. It is supposed to be nutritionally complete. The recipe
calls for grinding your own flour from a variety of grains and dried
beans.
"

2 1/2 cups wheat berries from hard winter wheat
1 1/2 cups spelt or rye whole grain
1/2 cup barley grain
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry red kidney beans
2 tablespoons dry pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit
for 3 to 5 minutes. Stir all of the grains and beans together until well
mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast
mixture; stir until well mixed, about 10 minutes. The dough will be like
that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
Let rise in a warm place for about 1 hour, or until dough has reached the
top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50
minutes, or until loaves are golden brown. Makes 2 loaves


Ezekiel Fasting Bread

Combine the following whole grains:
2-1/2 cups hard red wheat
1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
1/2 cup barley (hulled barley)
1/4 cup millet
1/4 cup lentils (green preferred)
2 Tbsp great northern beans
2 Tbsp red kidney beans
2 Tbsp pinto beans
Stir the above ingredients very well. Grind in flour mill.
(Note: all of these grains and beans can be ground in the GrainMaster
Whisper Mill with no problems).
Measure into large bowl or DLX the following:
4 cups lukewarm water
1 cup honey or corn syrup
1/2 cup oil
1-1/2 Tbsp instant yeast*

Set aside for 3-5 minutes to allow yeast to grow. *If using instant yeast,
do not add the yeast to the liquids. Add yeast in with the flour. Add to
yeast mixtu fresh milled flour from the above mixture of grains 2 tsp.
salt Stir or knead until well kneaded about 10 minutes. This is a batter
type bread and will not form a smooth ball. Pour dough into greased pans.
You may use 2 large loaf pans (10x5x3) or 3 med. loaf pans or 2-9x13
brownie pans. Let rise in a warm place for one hour or until the dough is
almost to the top of the pan. If it rises too much it will over flow the
pan while baking. Bake at 350o for 45-50 minutes for loaf pans and 35-40
minutes for brownie pans. *For fasting divide bread into 8 equal parts
weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water
every day. For fasting I do not alter the recipe. This is a very sweet,
moist, cake-like bread. For a more traditional bread texture I have used
this combination of grains in my Beckers Bread and Roll recipe. Replacing
the 7 cups of flour with the 9 cups of flour from the milled grains in
this recipe. You may also add fruits and nuts or use the flour made from
this mixture in other favorite recipes. This healthy combination of grains
and beans is worth experimenting with. Combining grains and beans makes a
complete protein.


Crunchy Millet Bread

Serving Size : 2
1 cup Raw millet seeds
1 Package dry yeast
2 cup Warm water
1/4 cup Safflower oil
2 Tbsp Molasses
4 cup Whole-wheat flour
1 cup Unbleached white flour
1 1/2 tsp Salt
1/4 tsp Ginger powder
1/4 tsp Turmeric
2 Tbsp Sunflower seeds, toasted
1/2 cup Raisins
Apricots -- optional

Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes.
Combine yeast with 1/2 cup warm water and let stand till it froths. Stir
in remaining water, oil and molasses. In a large mixing bowl, combine
flours, salt and spices. Make a well in the center and pour in the wet
mixture. Work into a dough and then add sunflower seeds and raisins or
apricots if using. Knead dough for 10 minutes, adding more flour as
needed. Cover and let rise until doubled in bulk. Punch down, divide dough
into two parts and shape into loaves. Place in loaf pans and let rise till
doubled in bulk. Score the tops, brush with warm water and bake at 400F
for 10 minutes. Reduce oven to 325F and bake for another 35 minutes. Cool
on racks. Recipe By : Nava Atlas, "Vegetarian Celebrations


Birdseed Bread

3 cups water
1 Tbsp. salt
1 cup millet
1 cup regular rolled oats
1 cup flax seed
1/2 cup warm water
2 Tbsp. baking yeast
1/2 cup raw wheatgerm
1/3 cup molasses
1/4 cup honey (or alternative)
4 Tbsp. vegetable oil
2 Tbsp. gluten flour
5 - 6 cups whole wheat/unbleached flour

In a saucepan put water and salt and bring to a boil. Add the millet,
rolled oats, and flax seed and simmer for 15 minutes. Remove from heat and
set where it can cool quickly. In a 2 cup measuring cup, put warm water
and yeast and set aside for 10 minutes (or until it's bubbled up). When
grain mixture is at room temperature, add yeast and all other ingredients
plus half the flour and mix vigorously. Add additional flour one cup at a
time until it is manageable. Let rise 90 seconds. Punch down; form loaves;
let rise the second time. Bake in 325 degrees oven for 20 minutes, turn
down heat to 300 degrees and bake an additional 20 minutes (or until it
sounds hollow to tapping). Source: Incredible Edibles


Millet Oatmeal Bread

1/3 cup Millet
1 cup Water
1 pinch Salt
4 tsp Dry yeast
1/2 cup Sucanat*
2 1/2 cup Warm water
3 3/4 cup Wholewheat flour
1 1/4 cup Gluten flour
1 3/4 cup Rolled oats
2 tsp Salt
6 Tbsp Sunflower seeds
2 Tbsp Oil

Wash millet, put in a saucepan with 1 cup of water & pinch of salt, cover
& cook over medium heat until the water is absorbed & millet is soft. Add
a little more water if millet needs more cooking. Dissolve yeast & sucanat
in about 1 1/4 cup warm water. Let stand till foamy. In a large bowl, mix
together the flours, oats, salt & sunflower seeds. Add oil, warm millet,
yeast & remaining warm water. Mix into a stiff dough. If too stiff, add
more water, or add more water if too sticky. The dough should be light &
spongy. Knead vigorously for 10 minutes. Divide dough into 2 equal
portions. Lightly oil loaf pans, roll our dough & place in pans. Lightly
brush the tops of the loaves with oil & let rise in warm place for 30
minutes. Bake at 375F for about 30 minutes or until lightly browned.
Lightly oil the crust to tenderize. Ron Pickarski, "Friendl

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