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I'm trying to find recipe's for Essene Bread and Ezekial Bread. Where could I find these?? Thanks -- Lyn
In hopes that you're a practiced bread baker, Lyn, I'll offer here the basic procedures for making these breads. Neither is as specific as we'd like, but that's the nature of this beast. The vagaries of grain and climate will affect the final product... you'll have to feel your way along as you go.
The first, for Essene bread, was kindly posted on the old message boards in 1997. The second is my interpretation and compilation of directions for making Ezekiel bread which I've gleaned from commercial bakers, home cooks, websites, and intuition. I look forward to your comments and results!
Posted by Brian on November 22, 1997 at 11:30:09:
In the past, some ER4YT "newbies" have questioned what Essene Bread is or where to buy it. Perhaps it not not available in all areas. In any event, here is our offering for making this special treat at home:
1. Sprout 2 cups of wheat until the sprouts are only 1/2 inch or shorter. If they grow longer than that, the final loaf will be too "green". It usually takes 24 to 48 hours for the sprouts to reach 1/2 inch in length.
2. Grind the sprouted wheat. We use an old fashioned hand-cranked meat grinder. You will end up with a rubbery glob.
3. Form into an oval shaped loaf and bake in a shallow dish at 250 to 275 degrees (F) for about 1.5 to 2 hours, until browned.
4. Cool, keep refrigerated, and slice with a wet, serrated knife. The finished bread has a pleasantly sweet flavor. Some like to top a slice with cheese and make a real meal of it.
Note: You can add whatever extra ingredients are appropriate for the blood types in your household (chopped dates, raisins, salt, honey, grated carrots, whatever). You can also substitute rye grain for wheat, if you prefer. Be creative. Hope this helps. Make it at home and save lots of money (most health food stores sell Essene Bread for a healthy sum). Manna Bread is a heavy sweet bread, and adding the extra ingredients would give you something similar.
Ezekiel 4:9 Bread
"Take thou also unto thee wheat and barley, and beans, and lentiles, and millet, and fitches [spelt] and put them in one vessel, and make thee bread thereof." Ezekiel 4:9
The Ezekiel bread noted in the blood type diet books, like the Essene bread, is made from 100% sprouted grain. Unlike the Essene (or "manna") recipe, however, the sprouted grains (and beans) used in Ezekiel bread must be dried before grinding them into flour. This is a pretty tricky process, and you'll probably need a dehydrator with a fan in order to accomplish it without mold setting in on the sprouts.
Put 1/2 cup each of the wheat, barley, beans (pick a bean from your OK list), lentils, millet and spelt in separate sprouting containers -- large jars with screened tops. When each item shows a tiny sprout (1/16-1/8" in length), place that batch on one of the dehydrator screens and start drying. They're done when you can crush them and find no lingering moisture; the time involved will vary between ingredients and between batches. :->
Use a flour mill to grind the mixed sprouts. Now you're ready to begin the bread recipe (or ready to strangle me, or both. :-) Is that store-bought Ezekiel looking more attractive by the moment? :-D) Additionally, you may have to experiment with leavening ingredients, as sprouted grain loses much of the gluten that allows the bread to develop elasticity and body.
Here is a good one from the Mormon recipe site:
1.) Measure the following into a large bowl:
4 cups lukewarm water
1 cup honey
1/4 cup oil
2 Tablespoons yeast
Set aside for 3-5 minutes to allow yeast to grow.
2.) Add to yeast mixture:
2 teaspoons salt
Fresh milled flour (about 9 cups) from above mixture of grains
3.) Stir or knead until well kneaded. This is a batter type bread and will not form into a smooth ball.
4.) Pour dough into 2 large loaf pans (10x5x3), or 3 medium loaf pans, or 2 9x13 brownie pans.
5.) Let rise in a warm place about an hour, or until the dough is almost to the top of the pan. If it rises too much, it will overflow the pan while baking.
6.) Bake at 350 degrees for 45-50 minutes for loaf pans, and 35-40 minutes for brownie pans.