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 Bread 
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Post Bread
Ezekiel Bread

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.
(NOTE: all of these grains and beans can be ground in the GrainMaster Whisper Mill with no problems).

Measure into large bowl or DLX:

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 2-9x13 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 350o for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.

*For fasting divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day. For fasting I do not alter the recipe.

This is a very sweet, moist, cake-like bread. For a more traditional bread texture I have used this combination of grains in The Beckers Bread and Roll recipe. Replacing the 7 cups of flour with the 9 cups of flour from the milled grains in this recipe. You may also add fruits and nuts or use the flour made from this mixture in other favorite recipes. This healthy combination of grains and beans is worth experimenting with. Combining grains and beans makes a complete protein.

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http://www.breadbeckers.com/recipes/ezekiel_bread.htm

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Tue Oct 13, 2009 2:22 pm
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Post Re: Bread
Cool Thread Siam

I have used this bread for quite a while, but as it an effort to prepare, you need high motivation. Tastes great albeit a taste to get used to. As a vegetarian, I love it and regularly venture into the effort for a few weeks. Anyway, check out the recipe and I suggest those who are focussed on survival through self sustainable living, should stock up on the raw materials as if all falls down - you can always just grow more. :)

Essene Bread-- For the Blood Type Diet

Standing somewhat apart from the mainstream of Western baking traditions are the Essene breads. Just the name seems to suggest something mysterious, even exotic, and certainly complicated to create. True, Essene bread is different from the ordinary yeasted loaves with which we are familiar, but it is also simple to prepare, exceptionally nutritious and best of all, a real taste treat.

WHAT IS IT?
With no pun intended, Essene bread is the very essence of simplicity. Its only required ingredient is sprouted grain, and you can easily sprout your own. The sprouts are ground to a doughy consistency, shaped into loaves, and baked at very low heat until crusty on the outside but still moist and chewy on the inside. Nothing else is needed: no yeast, sweeteners, flour, oil, salt, and of course, no chemical conditioners or preservatives! You can add other items to the dough (following the recommendations for your blood type) -- chopped fruit, nuts, seeds, or spices -- and they can give exciting new tastes and variety to your breads. But these ingredients are just lagniappe -- nice but not necessary. Plain Essene bread has a surprisingly sweet and nutty-rich flavor all its own. Hard whole wheat berries are used most frequently, and work extremely well. When sprouted, they become very sweet (since, through sprouting, the starches in the grains are converted to sugars) and once ground, produce a workable dough which holds together well when shaped into loaves. But other grains can be used, too, and each will have its own characteristics of taste and texture. Rye berries, for example, also become sweet when sprouted, and they have a taste distinctly different from wheat. Other possibilities can be found in the particular grain listings for your blood type. Combining different grains produces interesting new flavors.
Historically, Essene bread is one of the earliest varieties of bread. It derives its name from a recipe of the ancient Essenes as recorded in "The Essene Gospel of Peace", a 1st Century Aramaic manuscript.
The speaker is Jesus Christ: (Editor: Not found in the approved Canon of Scripture)
"'How should we cook our daily bread without fire, Master?' asked some with great astonishment. 'Let the angels of God prepare your bread. Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air may also embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessing of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they be embraced there also by the angel of sunshine, and leave them there until the sun be set.'" (p. 37)
Nutritionally, Essene bread is a rich resource. Made of 100% sprouted grain, it contains much of the goodness of the sprouts themselves -- low in fat, abundant in protein, natural sugars, fiber, vitamins and minerals, all made very digestible by the presence of numerous enzymes in the sprouts. Heat is an enemy of many vital elements in food. Cooking, especially at high temperatures, can destroy high proportions of vitamins and enzymes. Because Essene bread is baked at low temperatures (200-275 F) the chance of nutrient loss is correspondingly less.

HOW TO MAKE IT
You will need a few items of basic equipment to make your Essene bread. Nothing special is required; most of the essentials will already be in your kitchen.
Containers for sprouting. Large-mouthed glass jars are ideal, but any container that holds water will work fine.
Breathable tops for the sprouting containers. A piece of fine screening or cheesecloth is best, placed over the container's mouth and secured with a strong rubber band (or you can punch holes in a screw-on lid that fits your container). Anything which will allow air and water, but not sprouts, to pass through easily is fine.
Grinder. A hand-operated food or meat grinder is the least expensive and psychologically most satisfying, but a Champion juicer or food processor works well.
Miscellaneous items. You will also need a large bowl to hold your dough, a cookie sheet, and, of course, an oven (except in the case of sun-baked or dried wafers and patties).
The ingredients are unbelievably simple. Just buy a quantity of the grain you've decided to use. But remember, the grain must be suitable for sprouting and your blood type; therefore, you need uncooked, unsprayed, WHOLE berries. Neither cracked wheat nor pearled barley, for example, will sprout. Hard red winter wheat works extremely well, and is very inexpensive when bought in bulk from your local food co-op or natural foods store.
To sprout the berries, follow these simple steps:
Measure the desired amount of berries. 1 cup berries gives you about 2 cups of dough.
Soak berries overnight in the sprouting container, using twice the berries' volume of water.
In the morning, drain off the soaking water through the breathable tops. (Pour the water on your plants. They love the nutrients.)
Place the jar in a dark place, and rinse with cool water twice each day. (Yes, I take my jar to the office with me!) Drain thoroughly. This helps make the sprouts less prone to spoilage. Occasionally, shake the jar vigorously to keep the roots from matting together into a solid, unmanageable clump. Sprouts are ready when the sprout "hairs" are about twice as long as the berry -- usually 2-1/2 to 3 days after soaking -- and have a mild, sweet taste. Skip the last rinse before grinding so the berries won't be too moist.
To make your dough, take the sprouts when they have reached the right length, and put them through the grinder. (Oiling the grinder parts [again, with the appropriate oil for your blood type] before use helps prevent sticking.) The result should be a juicy, sticky dough that is mottled light and dark in color; the consistency is similar to raw hamburger. The dough is ready to use as soon as it emerges from the grinder. If you can't continue at that point, wrap the dough tightly with food wrap and refrigerate. Also, if you are going to add nuts or fruit to the dough, now's the time. Soaking dried fruit first (20-30 minutes in hot water) will give the fruit a pleasing, juicy texture. To shape the loaves, wet your hands well and take a quantity of dough; one large handful will make a nice roll, while a big, two-handed scoop will give you a loaf. Work the dough briefly with your hands to produce a smooth surface and to insure that there are no air pockets inside. No kneading is required. Shape into round loaves with slightly flattened tops. Re-wet your hands (and working surface, if necessary) before handling each new loaf. Place on a lightly oiled cookie sheet. These are now ready to bake. To bake Essene bread, place in a 200-275 F degree oven for about 2-3 hours (less for rolls), until the outside is firm and the bottom, though not hard, is firm enough to spring back after a gentle prod with the thumb. The inside will be quite soft -- a firmer texture develops as it cools. Essene can actually be baked at a wide variety of temperatures, from as low as 120 degrees for 8-10 hours up to 300 degrees. Bear in mind that if you bake the loaves too long, they will tend to dry out on the inside. Also, baking at too high a temperature will tend to overcook the outside of the loaves. And both of these probably cause excessive loss of nutrients. To help prevent drying out, some bakeries spray the loaves with water both before and during baking. For storage, let the loaves cool on a wire rack after removing from the oven (try not to eat it all while still warm!) When completely cold, store in sealed plastic bags. If you're going to eat your Essene bread within 3-4 days, keep it out of the refrigerator as it will stay moister that way. Otherwise, refrigerate: it will keep up to 4 weeks. Essene bread can also be frozen.

Not too difficult to commit to memory - Enjoy! ;)

PS: A tip for the outback - this bread can be baked in the Sun! I have a nice piece of flat black granite I use from time to time, and it works a dandy! I believe this is what the Jews did when they roamed the dessert...

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Fri Oct 16, 2009 2:47 pm
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