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Ezekiel Bread Recipie

The following recipie was originally a part of Lifeback Pointer #9:

Several articles ago I had mentioned in passing that if you care for your body properly and feed it good food, your body will maintain a higher level of immunity against sickness.  I also mentioned somewhere that 100 grams of sugar can cut your immunity in half for up to 5 hrs after you consume it.  Now I want to ask you a question, What is the oldest medicine? (Don’t think too hard!)

                If you guessed food as being the oldest medicine, you are absolutely right! To rephrase what I just said, Foods can help to heal you or help to make you sick. It just depends on what you choose to eat!  Several articles ago I also talked about refined, processed flour and wrote that the process of removing the germ from the wheat grain or kernel, and bleaching flour is to increase its shelf life.  I also mentioned what remains after the refining process is so nutritionally bankrupt, even the bugs leave it alone!

I will try to focus on positive things you can do to help your body take care of itself.  May I suggest a healthier alternative to refined, processed flour?  Have you ever heard of Ezekiel bread?  Here is a recipe for Ezekiel Bread:

 

Ezekiel  Bread

2½  cups wheat berries

1½ cups spelt flour

½ cup barley

½ cup millet

¼ cup dry green lentils

2 tablespoons dry great Northern beans

2 tablespoons dry kidney beans

2 tablespoons dried pinto beans

4 cups warm water (110 degrees F)

1 cup honey

½ 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 3-5 minutes.

   Stir all 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 the dough into two greased 9×5 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 for 45 to 50 minutes, or until loaves are a golden brown.

Should you try to make Ezekiel bread, you will probably want to keep it refrigerated or store in a freezer.

If you don’t like fresh vegetables, you can juice them. Actually, for some folks their bodies will be able to digest them better as juice, if they have not eaten them as a regular part of their diet.  I do have one word of caution about juicing.  When you make juice, it is easier to consume a larger concentration of whatever vegetables you juice, because you leave some of the pulp behind.
Just be careful you don’t over-consume a lot more than you would have eaten as whole vegetables.  Prolonged consumption of too much of highly concentrated sources of certain vitamins, such as vitamin A, can become toxic to you and even cause you to turn jaundiced or yellow in color.  A classic example of this is if you consume too much carrot juice, you can become jaundiced, but it is much more unlikely this would happen if you just ate whole carrots, because you would get full and stop eating them before the amount of vitamin A consumption was great enough to cause jaundice.