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Ezekiel Bread Recipe

Ezekiel 4:9 (New Am Std version) u201cBut 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.u201d Follow this link https://www.breadbeckers.com/blog/ezekiel-bread/

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Ezekiel Bread Recipe

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  1. Ezekiel Bread Recipe…………

  2. Items are made in the similarity of the Holy Scripture refrain Ezekiel 4:9 to guarantee unparalleled fair nourishment and unadulterated, heavenly flavors.

  3. Wellspring of Complete Protein - Rated 84.3% as proficient as the most elevated wellspring of protein (practically identical to that of milk or eggs) Contains 18 Amino Acids - Including each of the 9 basic amino acids Expanded Digestibility - Sprouting separates starches in grains into straightforward sugars so your body can process them no problem at all. Expanded Absorption of Minerals – Sprouting separates chemical inhibitors, so your body can all the more effectively assimilate calcium, magnesium, iron, copper and zinc. Expanded Vitamin C - Sprouting produces nutrient C. Expanded Vitamin B - Sprouting builds the nutrient B2, B5 and B6. Extraordinary wellspring of Fiber - Combining grew grains and vegetables gives a decent measure of characteristic fiber in each serving.

  4. Combine the following whole grains: 2-1/2 cups hard red wheat 1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9) 1/2 cup barley (hulled barley) 1/4 cup millet 1/4 cup lentils (green preferred) 2 Tbs. great northern beans 2 Tbs. red kidney beans 2 Tbs. pinto beans Stir the above ingredients very well. Grind in flour mill.

  5. Measure into large bowl or Ankarsrum Mixer: 4 cups lukewarm water 1 cup honey 1/2 cup oil Add to liquids: freshly milled flour from the above mixture of grains 2 tsp. salt 2 Tbs. yeast Stir or knead until well kneaded about 10 minutes. This is a batter type bread and will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans (10x5x3) or 3 med. loaf pans or 2-9×13 brownie pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350F for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans. https://www.breadbeckers.com/blog/ezekiel-bread/

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