My son, Craig, moved back home after his big adventure over the spring and summer. Along with him came his new favorite food – Ezechiel Bread. For the uninitiated, Ezechiel Bread comes from the verse Ezechiel 4:9. There are many variants on the internet, but what we are doing is the sprouted version, which involves soaking wheat berries and various beans and lentils, until sprouted, then grinding with a food grinder and mixing with oil, water, yeast, honey, and salt to form a dough. Then the bread is baked for a couple of hours in a 250 degree oven.
Right now I have a quart jar full of sprouted beans and lentils, and 4 cups of wheat in a strainer sprouting after being soaked and rinsed for the better part of last week. The wheat has been in storage as part of our provisioning plan for about 10 years, which probably delayed the sprouting process. We are planning to add spelt, millet, and barley to the mix eventually.
We are now looking to buy pails of spelt seed, barley, and oat groats to add to our bread.
DandyID
AIM
Facebook
Ebay
Twitter
YouTube
MySpace