I heard about Ezekiel bread several years ago, but I could never find it on the shelves in my local grocery stores in Nashville. Yesterday, shopping, there it was. It’s made according to the recipe that God gave Ezekiel in chapter 4. While it may not be palatable to those who are accustomed to refined sugars and flours, it produces a complete protein. God, the Creator of all things, knew exactly how to illustrate the reality of famine without jeopardizing the health of His obedient servant, Ezekiel.
Here’s a recipe if you are into making bread.
This recipe makes 4 loaves.
• 2 cups wheat flour
• 1 cups barley flour
• 1/2 cups lentils, cooked and mashed
• 2 tablespoons millet flour (grind up millet in the blender)
• 1 tablespoons rye flour
• 3/4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 packets yeast dissolved in 2 tablespoons warm water
• 1 tablespoon honey
Dissolve the yeast in the warm water and let sit for 10 minutes.
Mix the wheat, barley, millet and rye flour together.
Blend lentils, oil and small amount of water in blender and place into large mixing bowl with remaining water.
Stir in 1 1/12 cups of mixed flour.
Add yeast mixture.
Stir in remaining salt and flour.
Place on floured bread board and knead until smooth.
Put in oiled bowl. Let rise until double in bulk.
Knead again and shape into a loaf.
Place in a greased pan. Let rise until double in bulk.
Bake at 375* for 45 minutes to 1 hour.