WHAT IS EZEKIEL SPROUTED WHEAT?
Ezekiel bread is based on a Biblical recipe named after the Jewish prophet of the same name. Around 600 B.C. he spent a year planning the siege of Jerusalem while eating only this bread. “Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…” Ezekiel 4:9. While back then he baked it over a fire of dried human excrement and cow dung, luckily today’s oven technology has come a long way. This bread uses a unique blend of 4 different cereal grains and 2 legumes that were common during famine conditions. And allowing the ingredients to sprout lowers the amount of anti-nutrients (the plants defense mechanism against being digested). After sprouting, minerals and nutrients present are easier for your body to absorb. While no sugar was originally used, some versions add malted barley or honey to sweeten it up.
WHERE IS THE BEST EZEKIEL SPROUTED WHEAT MADE?
Well, not over a cow shit fire I think we can all agree. The reality is that this bread doesn’t last long, so if you have the patience making it fresh at home is your best option. Click here to see the recipe!
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
This is a bit more complicated then most as you have to soak your grains, seeds, legumes etc giving them time to sprout. After germination has occurred, thoroughly dry your mix (see the recipe above for specific details). Then you can use even a basic coffee grinder to mill your concoction into the kind of flour you need. The usual starter mix of dry active yeast along with Ezekiel flour is used.
HOW SHOULD EZEKIEL SPROUTED WHEAT BE STORED?
For as short a period of time as possible though freezing it is recommended. But pre-slice it first to make it easier to only thaw out 1 piece at a time (as you need it).
IS THIS BREAD JUST A MARKETING GIMMICK?
So there is a little bit of confusion regarding this. A company called Food For Life has trademarked the name “Ezekiel 4:9” as their brand. However there are many Ezekiel recipes out there made by multiple companies. The recipe itself isn’t a gimmick and makes one of the healthiest and easiest to digest breads on the market today. However while it doesn’t use flour, this bread is NOT gluten-free. And the lack of preservatives means that it will mildew a lot faster then most.
