Ezekiel 4:9 Bread in a Breadmaker
by Priscilla Yamin
This recipe is for a 2.5 lb. loaf in a breadmaker.
2 c. white whole wheat flour (I like King Arthur’s or Wegman’s)
1 c. spelt flour
2/3 c. barley flour
1/2 c. millet flour
1/2 c. lentil flour
1/2 c. Garbanzo bean flour
2 – 3 T. vital wheat gluten*
1 1/2 t. salt
2 t. yeast
2 1/2 c. water (adjust as necessary)
1 T. honey (optional)
1-2 T. olive oil (optional)
(I haven’t found millet or lentil flour yet, so I grind the millet and lentils in a small coffee grinder to make flour. No grinder? You can use cooked or soaked millet and lentil, you will need less water.)
Place all the ingredients into the breadmaker
Set the breadmaker at the basic bread or whole wheat setting about 3 hours later you have a wonderful loaf of modern day “Ezekiel Bread.” The amount of water may need adjustment. You will want the dough to be soft, wet and sticky to touch.
*If you do not use the gluten, it will turn out very hard and crumbly.
Best when fresh or toasted.
Where does this idea come from you ask, it is found in the bible. Ezekiel 4:9-11 “Also take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself. During the number of days that you lie on your side, three hundred and ninety days, you shall eat it. And your food which you eat shall be by weight, twenty shekels a day; from time to time you shall eat it. You shall also drink water by measure, one-sixth of a hin; from time to time you shall drink.
Ezekiel ate just this bread for 390 days, he was instructed to eat only about 8 oz. of bread and about a quart and half of water throughout the day. This was a statement to Israel that they would be entering a time where food and water would be scarce and rationed. His bread probably looked a bit different than mine, but we really do enjoy our modern day version.