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BTD Forums  /  Eat Right 4 Your Type  /  Essene and or Ezekiel Bread Recipes
Posted by: 911 (Guest), Thursday, September 13, 2007, 10:03pm
I have seen some posts, but for an O+ these two breads are the best...can we cut to the chase...

Does anyone have a breadmaker receipe for either of these breads that does not violate the O...avoids....lists like Wheat...etc.

Thanks for your help.
You can email me at: timothy.pishdad@us.army.mil

I may get to it quicker...
Thanks
Posted by: Beouemom, Thursday, September 13, 2007, 10:06pm; Reply: 1
based on how these breads are made I am going to guess that there are no recipes to make them in a bread maker.  Let us know if you find one.
Posted by: Don, Thursday, September 13, 2007, 10:06pm; Reply: 2
Make your own Essene or Ezekiel Breads, from Heidi Merritt’s blog:
http://www.dadamo.com/bloggers/otd/archives/00000033.htm
Posted by: 911 (Guest), Thursday, September 13, 2007, 10:35pm; Reply: 3
Thanks for the tip...seems the Essene receipe only ingredient is Wheat sprouts?   But wheat is an "avoid"  for 0+ like me?...help!!

What 0+ tolerant sprouts can be used....I really don't care for Rye....

Posted by: Lloyd, Thursday, September 13, 2007, 10:37pm; Reply: 4
Hi Tpishdad!

Just want to welcome you to the forum! I don't use or bake bread, so I can't help you too much there. Looks like some others have already added their thoughts.  :)

Lloyd
Posted by: Lloyd, Thursday, September 13, 2007, 10:37pm; Reply: 5
Quoted from tpishdad
Thanks for the tip...seems the Essene receipe only ingredient is Wheat sprouts?   But wheat is an "avoid"  for 0+ like me?...help!!

What 0+ tolerant sprouts can be used....I really don't care for Rye....



Hi.

Sprouted wheat is okay. In the case of wheat, sprouting destroys the lectin.
Posted by: 911 (Guest), Thursday, September 13, 2007, 10:48pm; Reply: 6
Great point, I missed it in the book...I see it now....
I am headed to the store tomorrow and will give it a try this weekend.

Thanks.
Posted by: 911 (Guest), Thursday, September 13, 2007, 10:49pm; Reply: 7
Thanks Lloyd for the welcome!!!

Glad to be here...and hopefully ready to learn....
Posted by: Lloyd, Thursday, September 13, 2007, 11:19pm; Reply: 8
Quoted from tpishdad
Thanks Lloyd for the welcome!!!

Glad to be here...and hopefully ready to learn....


We're all learning.   :)

Posted by: Drea, Thursday, September 13, 2007, 11:22pm; Reply: 9
What Lloyd said. :D I'm constantly learning new things about the BTD (and life in general).
Posted by: Ribbit, Thursday, September 13, 2007, 11:42pm; Reply: 10
Does sprouting soy destroy the soy lectin?  My AB daughter and B husband still react to Ezekiel bread as if they've eaten a soy product.

Tpishdad, you can maintain an O diet in the military?  Wow!  Good going!
Posted by: Lloyd, Friday, September 14, 2007, 1:29am; Reply: 11
Quoted from Ribbit
Does sprouting soy destroy the soy lectin?  My AB daughter and B husband still react to Ezekiel bread as if they've eaten a soy product.


Quoted from dadamo.com
Does sprouting destroy or neutralize lectins?

In some cases, yes. In other cases, such as alfalfa sprouts, the lectin activity is enhanced by sprouting. The recommendations for foods are inclusive of whether the food is eaten sprouted or cooked, unless explicitly stated otherwise.



Posted by: 911 (Guest), Friday, September 14, 2007, 1:49am; Reply: 12
Gosh....I am in no position to speak authoritatively....but the Book< Eat Right 4 Your Type, does state that wheat when sprouted does lose the lectin, which is not good for me being 0+.  I do not know how that relates to your reaction to Soy....Ribbit....sorry....I just don't know.

Ribbit, I am retired from the Army....yes, if I was on a field assignment...it would be almost impossible to manage this diet, however, most Officers when not deployed..or on field duty...we eat at home just like everyone else..and it those times we can control what we buy and eat.

I retired in 95 from the Army and my wife, Cynthia retired in 06.  We are blessed to have had the opportunity to serve our Country, and we pray for all those who still wear the uniform and work hard to defend our Country.

I will try Don's recommendation with the receipes that he pass on to me and let you all know how they worked for me.

I am on my first day, and I have had more energy and alertness today as well.  I will be tracking my progress and post those results.

Be Blessed.
Posted by: Alia Vo, Friday, September 14, 2007, 1:55am; Reply: 13
Welcome to the forum, tpishdad.

A recipe for essene bread is available in the BTD Recipe Index for your perusal:
http://www.dadamo.com/typebase4/recipedepictor.cgi?267

This is a recipe that one can substitute and/or add ingredients to their specific preferences.


Alia
Posted by: Don, Friday, September 14, 2007, 2:05am; Reply: 14
Tim, In case you didn't know it, you can buy Food for Life Ezekiel 4:9 bread and Nature's Path Essene/Manna bread in health food stores and some regular grocery stores.
Posted by: 911 (Guest), Friday, September 14, 2007, 2:56am; Reply: 15
I will be looking, but I also enjoy making and preparing my own food.  I guess its the hunter/gatherer....in me....

I will check out all my local health food stores.

Thanks
Posted by: Lola, Friday, September 14, 2007, 3:51pm; Reply: 16
Tim, Brighid s blog has loads of bread making tips.
http://www.dadamo.com/bloggers/hind/archives/00000030.htm
Posted by: 911 (Guest), Saturday, September 15, 2007, 1:26am; Reply: 17
Thanks Lola...I will check it out. I think this is the same site, that was referenced earlier in this string, but thanks for the effort to respond.

I purchased some Ezekiel bread today (Freezer section), it was good....$3.89 at a local store, Ukrops.  The other day I also got some Spelt bread from the military commissary..$2.69 it was good as well.  

I am soaking some wheat berry grains (.79 cents a pound at Ukrops) now to get them to sprout so I can make some Essene (Manna) bread in a day or two...I will post my success....or lack of...lol

I also purchased some Spelt flour (2lbs for $3.89 at Ukrops) and next week will make my own Spelt Bread in my breadmaker..I will again let you know how it turns out.

Thanks all for your help.
Posted by: Beouemom, Saturday, September 15, 2007, 1:37am; Reply: 18
Another grain you might want to try is kamut.  It is sometimes called Egyptian Wheat.  As a nonnie I can not have soy or spelt.  
    I buy the kamut berries and grind it myself.  Then we make waffles out of the flour.  agave syrup or blackstrap molassas for the topping.  Hard to stop with just one waffle!
Posted by: Alia Vo, Saturday, September 15, 2007, 2:49am; Reply: 19
As an alternative grain, organic rye berries make a nice tasting and hearty manna bread.  There are an assortment of grains that be be added to essene bread for variety--such as millet, quiona, barley, whole oats--please double check to ensure that the grain is okay for one's blood type.


Alia

Posted by: 119 (Guest), Saturday, September 15, 2007, 3:05am; Reply: 20
Does Kamut flour have glutten in it?  Can you make any kind of bread with it?
Posted by: Alia Vo, Saturday, September 15, 2007, 3:24am; Reply: 21
Cynthia,

Kamut is a grain related to wheat that has not been hybridized.  Thus, similar to wheat, it does contain gluten.  Yes, kamut flour can be used in baked goods and breads.

I believe when I lived in California a few years ago, I purchased Pacific Bakery's 100% Kamut Bread.  I am not cognizant if this bread variety is still available.  It has been a very long time, but I faintly remember the loaf being very sort and dense--similar in resemblance to a loaf of manna or essene bread.  I believe it had a whole grain taste, and nutty and hearty flavor.

Alia
Posted by: 911 (Guest), Sunday, September 16, 2007, 9:53pm; Reply: 22
I posted this comment on the 15th.  [ I am soaking some wheat berry grains (.79 cents a pound at Ukrops) now to get them to sprout so I can make some Essene (Manna) bread in a day or two...I will post my success....or lack of...lol ]

Now it seems my berries are sprouting but very unevenly...i.e., some are sprouting and some are not.  Seems the moist ones on the bottom of my collandar spouted and the drier ones on the top did not.  So last night I soaked all of them in water...and it seems more are showing signs of sprouting, but I was afraid to leave them in water too long, so I took them out covered them with a plastic cover and dish towel to help maintain the moisture...  

Seems to be working....lol

Any better ideas to get a more even spouting from my berries?  I want to grind them up tomorrow and make some Essene (manna) bread..with a little luck....right...!!!
Posted by: Lola, Sunday, September 16, 2007, 10:27pm; Reply: 23
give them a rinse twice a day.......make sure they re always nice and wet but not drowning in water!

I place them covered inside the oven, dark is better.
Posted by: 911 (Guest), Sunday, September 16, 2007, 11:43pm; Reply: 24
Thanks Lola,

I will do that.
Posted by: Beouemom, Monday, September 17, 2007, 12:30am; Reply: 25
let us know how your manna bread turns out.  The time I made it I ground the sprouts in a hand meat grinder.  Very drippy.  Then when I baked it it took a long time to bake on that low temperature.  
Posted by: 911 (Guest), Tuesday, September 18, 2007, 12:40am; Reply: 26
I will for sure let all know...more of my berries are sprouting...although...it seems like it is taking too too long.....
I will most likely bake it tomorrow...18 Sept....more to follow.
Posted by: Alia Vo, Tuesday, September 18, 2007, 2:27am; Reply: 27
You can purchase a commercial sprouting jar to help with your sprouting, as well, or a mason or canning jar with cheesecloth/vented screen to cover the jar.

Use partially sprouted berries and resprout in a separate jar.  Toss sprouted or partially sprouted berries in your meals or salads.  Sprouted grains are delicious, contain enzymes, help the body detoxify, and are highly nutritious.

Alia
Posted by: Lola, Tuesday, September 18, 2007, 4:55am; Reply: 28
you might have drowned those poor berries the time you left them in water for the second time! lol
no worries, next batch will be a winner!
Posted by: 911 (Guest), Tuesday, September 18, 2007, 7:40pm; Reply: 29
Lola,

You are so right!!!

I woke up this morning expecting to see long sprouts.....and I did...along with alot of mold....rats!!!

I will try it again...but how to keep them moist enough to sprout without over watering them...and keeping them too long is a sure receipe for mold....

I was so warned, but I had to try....Next week I will make another attempt.  I am heading out of town to Blytheville Arkansas for business this week.

Thanks all for the words of encouragement and advice.
Posted by: Lola, Wednesday, September 19, 2007, 12:37am; Reply: 30
have a safe trip!
Posted by: Ribbit, Friday, September 28, 2007, 11:46pm; Reply: 31
So is kamut kind of like spelt?
Posted by: Beouemom, Saturday, September 29, 2007, 1:22am; Reply: 32
kind of but I can not have spelt.  I really like kamut.  Both kamut puffs and then I buy the berries and grind them into flour.  Makes those yummy waffles.  We even put blueberries in them.  
Posted by: 119 (Guest), Saturday, September 29, 2007, 2:22am; Reply: 33
Alia Voe,  where can one purchase Kamut flour, or berries?
Posted by: Lola, Saturday, September 29, 2007, 3:42am; Reply: 34
Pacific Bakery's 100% Kamut Bread.

http://www.kamut.com/english/allergy/nutrition-main.htm#521
Eden Foods - Producers of organic kamut
Posted by: Drea, Monday, October 1, 2007, 3:39pm; Reply: 35
I was in our local HFS yesterday and saw that Eden Foods puts out a line of kamut and kamut/quinoa pasta. No other ingredients.
Posted by: 620 (Guest), Thursday, October 4, 2007, 5:51am; Reply: 36
I'm new to all this and I'm a bit confused about Ezekiel bread for an O. The description on this site says unlike most commercial sprouted breads, Ezekiel doesn't have wheat. However, I just bought some and sure enough the first ingredient is sprouted wheat. I was in another store and checked it out again to make sure there weren't several varieties. There weren't. They've all got sprouted wheat as the first ingredient and the package says it's not gluten free. Am I missing something? Is this really okay for an O person?
Posted by: Lola, Thursday, October 4, 2007, 2:16pm; Reply: 37
handcranked,
Welcome!

Click on 'Member Center' at the top of this page, then on 'Avatar Settings' on the left, to select an avatar, to share your blood type with us.

Add information below your avatar setting, in the 'Profile Information' section, typing in the 'Personal Message box': (Rh+/-, secretor status; subtype A1 or A2, MN blood typing information)

Create a Signature that will appear at the bottom of every message you post.

Indicate your gender, age, and location in the 'Personal Information' section.

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=ref
read the threads in the Reference Section.
Posted by: Lola, Thursday, October 4, 2007, 2:19pm; Reply: 38
yes the sprouting of wheat inactivated the WGA lectin.
just make sure the sprouted grain bread has no added wheat flour.
the gluten intolerant do avoid this type of bread, unless gluten free grains are used exclusively, like amaranth, quinoa, and buckwheat.
lectins and sprouting
http://www.dadamo.com/bloggers.....rchives/00000818.htm
grains with gluten in them," which would include spelt, rye, and Ezekiel products, as well as barley --
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