This bread comes from Ezekiel 4:9. It is called a "fasting bread" because Ezekiel was commanded by God to eat a specific amount of this bread every day. As far as we can tell from the scriptures, this is all he ate each day for 430 days. This is a wonderfully nutritious bread and the combination of grains and beans makes a complete protein. This mixture makes about 9 cups of flour and may be substituted for the flour called for in any yeast bread or quick bread recipe, however, more of this flour may be required than called for in a yeast bread recipe.
Combine the following whole grains:
2.5 cups hard red wheat
1.5 cups spelt or rye (Biblically spelt was used)
0.5 cup barley (hulled barley)
0.25 cup millet
0.25 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.
4 cups lukewarm water
1 cup honey
0.5 cup oil
2 tsp salt
freshly milled flour from above mixture of grains
2 Tbs yeast
In a large bowl, combine water, honey, oil, and salt. Add all of flour and 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 about 1/4 inch from the top of the pan.
Do not over rise! If it rises too much it will over flow the pan while baking. Bake at 350 degrees 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.
For variation, you may add fruits and nuts to this recipe, however, to use for fasting I do not alter the original recipe.
