The idea of a bread that satisfies all the body’s nutritional requirements is fascinating to me. Ezekial bread is the first survival bread recipe to be documented and is backed up by the word of God!
The recipe is in the Book of Ezekiel (4:9), and was given to him to help the Israelites survive famine while being in exile for 390 days.When the ingredients are combined, it makes a complete protein similar to those found in milk and eggs. As luck would have it, if you own a bible, you already have the recipe.
“But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days.”
Some of the ingredients included in the following recipe are items we are storing in our long-term food pantry, so this is a great recipe you can use your preps with. Additionally, for versatility sake, you can get creative and use different types of beans for different flavors. For instance, there have been times when I did not have great Northern beans or kidney beans on hand, so I used lentils and pinto beans only and it came out delicious.
2 1/2 cups wheat berries
1 1/2 cups spelt flour
1/2 cup barley
1/2 cup millet
1/4 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/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 10 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.
For a different version, the grain ingredients can also be sprouted for a day or two, thoroughly dried and blended up in the mill. You can even reserve the water used to sprout the grains and warm it to add the yeast to.