Re: homemade ezekiel bread

[Guest guest]

In a message dated 5/26/2003 2:38:30 PM Eastern Daylight Time,

thomas.moersch@... writes:

<< Besides it

cost me $5 for a freezer burned dry bread.>>

Hey dude, welcome to the diet--LOL. Isn't EZ bread great? I love it when I

bite into a sandwich and all of the ingredients fall out and the avoid ketchup

squirts across the room. It's like biting into my billfold. The freezer

burned edges are great for lancing your gums too. What more could a person

want?

I threw a couple of pieces out and they layed in the yard for a week until a

REALLY hungry bird ate them.

<<Have any of you baked your own Ezekiel bread? Do you really have to

sprout your own wheat grains? I read somewhere that the grains get

dried after 3 days of germination. They then get ground up in a

flour mill. If they are dried and ground up, shouldn't it be

possible to buy the `flour' ready made? >>

I tried to find the flour online but had no luck. Most of the online

bakeries just said they don't package it--If you find one please let me know.

Being

a nonnie, I can't eat anything else.

[Guest guest]

To make EZ bread there is on one way to go about it.

EZ’ EZ bread;

Sprout the grain you wish to use for 2 to 4 days.

(I sprout for 3 to 5 days)

Grind the spouts, (I use a meat grinder)

Now you can add anything you want, mix in chopped nut, seeds, died fruit.

You can add a little honey if you want, and or herbs, ect.

Bake at 150 to 200 until the bread is spongy to touch.

(I bake in over sized oiled muffin tins, so there is less cutting)

never make more then you can use in 3 days. It gets hard fast.

(If it dose, wrap in paper towel, that you have gotten the corner wet on, and

microwave for about 5 sec. You can do this with any stel bread.)

50 50 EZ

Find a recipe for whole grain bread.

Replace the white all-pur. with the flour you want, replace the whole grain

flour with the spouts (use half the water for the yeast, and the other half put

in your blender with the sprouts and blend)

After you have mixed it all by the recipe and you find that it is too sticky,

add a little more flour in the knead before the first rise. Keep in mind that

any extra flour you add will make the bread heavier, and that after the first

the rise it will not be as sticky and you can us oil on your hands when you

knead and shape. You can add extras to this knead and shape for the sec. rise

before you bake.

Look into changing some flat bread recipes.

They are a lot faster.

Krickett

jomo_van_aken <thomas.moersch@...> wrote:Hi everybody,

I really miss bread! I have baked bread with spelt and rice flour

but the result wasn't something to write home about! I purchased a

loaf of Ezekiel (or essene) bread from a local store but the loaf

must have been sitting in the freezer for far to long. Besides it

cost me $5 for a freezer burned dry bread.

Have any of you baked your own Ezekiel bread? Do you really have to

sprout your own wheat grains? I read somewhere that the grains get

dried after 3 days of germination. They then get ground up in a

flour mill. If they are dried and ground up, shouldn't it be

possible to buy the `flour' ready made?

Any ideas are welcome.

Thanks in advance.

[Guest guest]

Wheat gluten is what you're trying to avoid. May as well buy regular bread.

Dr D has always said to avoid sprouted wheat breads because they add wheat

for consistency and hide it in the ingredients. True EZ bread has all sprouted

flours.

[Guest guest]

Hi there,

If anyone is around Costco, the local ones here (Tacoma, WA) are selling this

awesome sprouted wheat bread for $3.something for 2 loaves...1lb 5oz loaves.

It's called Sprouted Grain Twenty Grain made by Healthy Way Organic Grains.

Ingredients: Organic sprouted whole wheat, filtered water, wheat gluten, oat

fiber, raisin extract, malt syrup, organic rolled oats, organic flax seed,

organic cracked wheat, organic rye flakes, organic triticale flakes, organic

barley flakes, sea salt, yeast, organic sunflower seeds, organic steel cut oat

groats, organic cracked rye, organic millet, organic red wheat flakes, organic

spelt flakes, organic cracked barley, organic buck wheat, organic cornmeal,

organic cracked triticale, organic soft cracked wheat, organic cracked corn,

organic sesame seeds, cultured whey.

Total fat: 0.5g no sat fat

Cholesterol: 0mg

Sodium 140mg

Total Carbs: 17g

Dietary Fiber: 4.0g

Sugars 1g

Protein: 5g

Iron 6%

I realize there are some avoids in there but I think the good outweighs the bad.

I only have one piece a day (maybe 2 one the weekends) and it is really good

bread. www.olafsons.com if you are interested. Made in Canada.

Just thought I would share.

Coryn

Re: homemade ezekiel bread

In a message dated 5/26/2003 2:38:30 PM Eastern Daylight Time,

thomas.moersch@... writes:

<< Besides it

cost me $5 for a freezer burned dry bread.>>

Hey dude, welcome to the diet--LOL. Isn't EZ bread great? I love it when I

bite into a sandwich and all of the ingredients fall out and the avoid ketchup

squirts across the room. It's like biting into my billfold. The freezer

burned edges are great for lancing your gums too. What more could a person

want?

I threw a couple of pieces out and they layed in the yard for a week until a

REALLY hungry bird ate them.

<<Have any of you baked your own Ezekiel bread? Do you really have to

sprout your own wheat grains? I read somewhere that the grains get

dried after 3 days of germination. They then get ground up in a

flour mill. If they are dried and ground up, shouldn't it be

possible to buy the `flour' ready made? >>

I tried to find the flour online but had no luck. Most of the online

bakeries just said they don't package it--If you find one please let me know.

Being

a nonnie, I can't eat anything else.

[Guest guest]

has a few avoids like the cornmeal and the wheat flakes, but is probably much

better than regular wheat bread. Depends on how

compliant you have to be to feel good, I expect. Thanks for the tip.

SnipSnip <SnipSnip@...> wrote:

Hi there,

If anyone is around Costco, the local ones here (Tacoma, WA) are selling this

awesome sprouted wheat bread for $3.something for 2 loaves...1lb 5oz loaves.

It's called Sprouted Grain Twenty Grain made by Healthy Way Organic Grains.

Ingredients: Organic sprouted whole wheat, filtered water, wheat gluten, oat

fiber, raisin extract, malt syrup, organic rolled oats, organic flax seed,

organic cracked wheat, organic rye flakes, organic triticale flakes, organic

barley flakes, sea salt, yeast, organic sunflower seeds, organic steel cut oat

groats, organic cracked rye, organic millet, organic red wheat flakes, organic

spelt flakes, organic cracked barley, organic buck wheat, organic cornmeal,

organic cracked triticale, organic soft cracked wheat, organic cracked corn,

organic sesame seeds, cultured whey.

Total fat: 0.5g no sat fat

Cholesterol: 0mg

Sodium 140mg

Total Carbs: 17g

Dietary Fiber: 4.0g

Sugars 1g

Protein: 5g

Iron 6%

I realize there are some avoids in there but I think the good outweighs the bad.

I only have one piece a day (maybe 2 one the weekends) and it is really good

bread. www.olafsons.com if you are interested. Made in Canada.

Just thought I would share.

Coryn

Re: homemade ezekiel bread

In a message dated 5/26/2003 2:38:30 PM Eastern Daylight Time,

thomas.moersch@... writes:

<< Besides it

cost me $5 for a freezer burned dry bread.>>

Hey dude, welcome to the diet--LOL. Isn't EZ bread great? I love it when I

bite into a sandwich and all of the ingredients fall out and the avoid ketchup

squirts across the room. It's like biting into my billfold. The freezer

burned edges are great for lancing your gums too. What more could a person

want?

I threw a couple of pieces out and they layed in the yard for a week until a

REALLY hungry bird ate them.

<<Have any of you baked your own Ezekiel bread? Do you really have to

sprout your own wheat grains? I read somewhere that the grains get

dried after 3 days of germination. They then get ground up in a

flour mill. If they are dried and ground up, shouldn't it be

possible to buy the `flour' ready made? >>

I tried to find the flour online but had no luck. Most of the online

bakeries just said they don't package it--If you find one please let me know.

Being

a nonnie, I can't eat anything else.

[Guest guest]

In a message dated 5/27/2003 2:41:14 PM Eastern Daylight Time,

thomas.moersch@... writes:

<< My er4yt book claims that sprouted bread is highly beneficial for

type O. Did I misunderstand that? >>

Page 527 of, " ER4YT Blood Type Encyclopedia " says: Wheat Bread (sprouted

commercial, except Essene and Ezekiel) is an avoid for Os.

Page 526: Wheat (gluten flour products) is an avoid for Os.

[Guest guest]

Too many unsprouted wheat- and corn-ingredients in the mix, I think triticale

is some form of wheat too. It's up to you on how compliant you want to be of

course. Lots of socalled " sprouted wheat " breads contain regular

wheatflour,flakes etc.

[Guest guest]

My er4yt book claims that sprouted bread is highly beneficial for

type O. Did I misunderstand that?

> Wheat gluten is what you're trying to avoid. May as well buy

regular bread.

> Dr D has always said to avoid sprouted wheat breads because they

add wheat

> for consistency and hide it in the ingredients. True EZ bread has

all sprouted

> flours.

[Guest guest]

Be sure all the grains are sprouted, or are neutral.

Re: homemade ezekiel bread

> My er4yt book claims that sprouted bread is highly beneficial for

> type O. Did I misunderstand that?

>

>

> > Wheat gluten is what you're trying to avoid. May as well buy

> regular bread.

> > Dr D has always said to avoid sprouted wheat breads because they

> add wheat

> > for consistency and hide it in the ingredients. True EZ bread has

> all sprouted

> > flours.

>

>

>

>

[Guest guest]

I use the recipe for spelt bread from Dr. D but I have a secret

ingredient that makes my family happy. It has a small amount of

cornstarch and whey though. The secret ingredient is a product from

Kitchen Specialties that is called Dough Enhancer (Kitchen

Specialities, 3767 S. 150 E., Salt Lake City, Utah 84115, 1-800-692-

6794). It makes my pancakes fluffier too. I use 2 tbsp for a loaf of

bread or a huge batch of spelt pancakes. I don't have spelt often as

I have found I react the same way with too much spelt as I do with a

little wheat, so I feel that the small amounts of whey and cornstarch

are acceptable- as opposed to going on a wheat binge when I miss

bread too much.

I find that usually spelt dries out waaaayyy too fast so I make mine

into buns and freeze them. That helps keep things fresh. But the way

I get it to taste more like wheat bread is that I use the light/white

spelt from the health food store. I am not sure how they get it

whiter and I'm afraid to ask, but it does say that it is all spelt,

no wheat.

Using the white spelt and the dough enhancer has made the spelt even

acceptable to others who have never even tried it before and are not

on any wheat restriction program... even kids!

Maybe this will help you too.

Sherilyn

> Hi everybody,

> I really miss bread! I have baked bread with spelt and rice flour

> but the result wasn't something to write home about! I purchased a

> loaf of Ezekiel (or essene) bread from a local store but the loaf

> must have been sitting in the freezer for far to long. Besides it

> cost me $5 for a freezer burned dry bread.

> Have any of you baked your own Ezekiel bread? Do you really have to

> sprout your own wheat grains? I read somewhere that the grains get

> dried after 3 days of germination. They then get ground up in a

> flour mill. If they are dried and ground up, shouldn't it be

> possible to buy the `flour' ready made?

>

> Any ideas are welcome.

>

> Thanks in advance.

>

>

[Guest guest]

In a message dated 6/5/2003 10:45:28 PM Eastern Daylight Time,

raskrcktt@... writes:

<< EZ’ EZ bread; >>

Can you help me here? How long do you let the sprouts dry after you pick

them? How much of the harvested sprouts does it take to make a cup of flour (eg

a cup, a pound, a gallon, ...)? Does a cup of ground Sprouts flour replace a

cup of regular flour one for one in a recipe? How much space do you need to

grow sprouts that make up one cup of flour (eg a square foot, a square yard,

etc)? Do you plant the new seeds the same day you harvest? Are there any

special wheat seeds you use? Sorry to ask so many questions.

Max

[Guest guest]

EZ Bread

I sent this back when you first asked about EZ Bread.

BUT it did not go through.

The way it was made in “the day,” and I don’t mean the 70’s;

Sprout the grain;

Amaranth, Barley, Buckwheat, Kamut, Millet, Oats, Quinoa, Rice, Rye Soy bean,

Spelt, Teff.

You can also sprout beans, nuts, seeds, veges.

*Almonds, and rice are just soaked not sprouted. I sock them 24 hours before

using.

Change the water even 12 hours.

*Sesame seeds, and Quinoa only need to soak for about 15 min. the Quinoa will

start to sprout in just 8 hours after sock.

After you have sprouted the grain and or seeds grind them. I us a meat grinder.

With oily hands you can kneed if you are using different grains and seeds to mix

them together better. Then put in or on your oiled pan and bake at about 250

until the loaf is spongy.

If you want to sprout, dry and then grind the sprouts to us like flour, then

yes, it would be cup=cup. It is better to sprout dry and grind more then you

need, just store in an air tight container.

Your loaf will NOT rise the same way as wheat bread, even sprouted wheat bread

dose. It is all the bad stuff in wheat that helps it rise.

You could ferment some spelt flour (I do not know it sourdough is an “O” no-no,

but it would help the bread rise.)

Sour dough starter;

2 cups lukewarm water or milk (almond, soy, rice milk)

2 cups spelt

2 ½ tsp yeast

Mix the three together, cover and place in a warm place for 4 to 7 days. Gently

stir once a day. It will bubble and if the dish is not big enough it can over

flow. It will form a smelly liquid on top, this is good, just stir back in to

the mix. When it starts to bubble, and make the smelly liquid then it has

matured and you can keep it in the refrigerator, covered.

After it has matured it can be used.

Feeding and replacement; If you use a ½ cup of the starter you need to stir ½

cup of flour and a1/2 cup of water back into the mix. And let it set in a warm

place for about 24 hours before you put it back in the refrigerator. It needs to

be feed once a week if you have not used it. Just remove a cup of the fermented

flour, then mix in 1 cup of warm water and 1 cup flour. Put it a warm place for

24 hours then back to the refrigerator.

Sprouted Sourdough

2 tsp yeast

½ cup water or almond, soy, rice milk (it needs to be about 110 d f)

1 ½ cups sourdough starter

2tbs oil

¼ cup honey or molasses

½ tsp salt

4 cups sprout flour

Dissolve yeast in the warm liquid and let it set while you mix all of the dry

ingredients together. If the yeast has sat for about 5 min. them mix in the

starter, oil, and sweetener.

Now mix in all but about ¾ cup of the flour a little at a time. When that is

mixed sprinkle the some of the ¾ cup flour on the surface that you will using to

kneed on and coat your hands with some of the flour. Kneed the rest of the ¾ cup

of four into to the dough. Kneed for about 5 min.s. Place into an oiled bowl,

and turn the dough over so then all sides are oiled. Cover with a dry dish towel

to rise for about 1 hour.

Oil your hands. Punch down, kneed, shape into loaf, in or on an oiled pan,

recover and let rise 45 min to 1 hour. In a preheated over bake 35 to 45 min.

Turn out of pan to cool on cooling rack.

Note;

*If you feel that your dough is too sticky after you have kneaded the ¾ cup of

flour in you can add more flour, but more flour make for a heavier loaf. Keep

flour on your hands.

*Any flour other then wheat will not double in the rise (if yours dose please

let me know what candles, dance, and or chant you did for it, because anything

short of strong mo-jo is not going to help) this is why what is normally used

for two loafs of wheat bread I am suggesting you us for one loaf of sprout flour

bread.

*For flavor at first kneed try adding some herbs.

*And take the amount of your Sourdough starter you will be using out of the

refrigerator about 2 hours before you mix it into the yeast.

*If you do not want to us refined flour in your bread then do not use your start

for 3 weeks. After about the 3rd feeding it is no longer refined.

I hope this helps

Krickett

Maddviking@... wrote:In a message dated 6/5/2003 10:45:28 PM Eastern

Daylight Time,

raskrcktt@... writes:

<< EZ’ EZ bread; >>

Can you help me here? How long do you let the sprouts dry after you pick

them? How much of the harvested sprouts does it take to make a cup of flour (eg

a cup, a pound, a gallon, ...)? Does a cup of ground Sprouts flour replace a

cup of regular flour one for one in a recipe? How much space do you need to

grow sprouts that make up one cup of flour (eg a square foot, a square yard,

etc)? Do you plant the new seeds the same day you harvest? Are there any

special wheat seeds you use? Sorry to ask so many questions.

Max

[Guest guest]

Thank you Krickett, these are the most detailed recipes I've seen on making

Ezekiel bread! I think I'll try it soon.

Blessings,

Jannette

Re: homemade ezekiel bread

EZ Bread

I sent this back when you first asked about EZ Bread.

BUT it did not go through.

The way it was made in “the day,” and I don’t mean the 70’s;

Sprout the grain;

Amaranth, Barley, Buckwheat, Kamut, Millet, Oats, Quinoa, Rice, Rye Soy

bean, Spelt, Teff.

You can also sprout beans, nuts, seeds, veges.

*Almonds, and rice are just soaked not sprouted. I sock them 24 hours before

using.

Change the water even 12 hours.

*Sesame seeds, and Quinoa only need to soak for about 15 min. the Quinoa

will start to sprout in just 8 hours after sock.

After you have sprouted the grain and or seeds grind them. I us a meat

grinder.

With oily hands you can kneed if you are using different grains and seeds to

mix them together better. Then put in or on your oiled pan and bake at

about 250 until the loaf is spongy.

If you want to sprout, dry and then grind the sprouts to us like flour, then

yes, it would be cup=cup. It is better to sprout dry and grind more then you

need, just store in an air tight container.

Your loaf will NOT rise the same way as wheat bread, even sprouted wheat

bread dose. It is all the bad stuff in wheat that helps it rise.

You could ferment some spelt flour (I do not know it sourdough is an “O”

no-no, but it would help the bread rise.)

Sour dough starter;

2 cups lukewarm water or milk (almond, soy, rice milk)

2 cups spelt

2 ½ tsp yeast

Mix the three together, cover and place in a warm place for 4 to 7 days.

Gently stir once a day. It will bubble and if the dish is not big enough

it can over flow. It will form a smelly liquid on top, this is good, just

stir back in to the mix. When it starts to bubble, and make the smelly

liquid then it has matured and you can keep it in the refrigerator, covered.

After it has matured it can be used.

Feeding and replacement; If you use a ½ cup of the starter you need to stir

½ cup of flour and a1/2 cup of water back into the mix. And let it set in a

warm place for about 24 hours before you put it back in the refrigerator. It

needs to be feed once a week if you have not used it. Just remove a cup of

the fermented flour, then mix in 1 cup of warm water and 1 cup flour. Put it

a warm place for 24 hours then back to the refrigerator.

Sprouted Sourdough

2 tsp yeast

½ cup water or almond, soy, rice milk (it needs to be about 110 d f)

1 ½ cups sourdough starter

2tbs oil

¼ cup honey or molasses

½ tsp salt

4 cups sprout flour

Dissolve yeast in the warm liquid and let it set while you mix all of the

dry ingredients together. If the yeast has sat for about 5 min. them mix in

the starter, oil, and sweetener.

Now mix in all but about ¾ cup of the flour a little at a time. When that is

mixed sprinkle the some of the ¾ cup flour on the surface that you will

using to kneed on and coat your hands with some of the flour. Kneed the rest

of the ¾ cup of four into to the dough. Kneed for about 5 min.s. Place into

an oiled bowl, and turn the dough over so then all sides are oiled. Cover

with a dry dish towel to rise for about 1 hour.

Oil your hands. Punch down, kneed, shape into loaf, in or on an oiled pan,

recover and let rise 45 min to 1 hour. In a preheated over bake 35 to 45

min. Turn out of pan to cool on cooling rack.

Note;

*If you feel that your dough is too sticky after you have kneaded the ¾ cup

of flour in you can add more flour, but more flour make for a heavier loaf.

Keep flour on your hands.

*Any flour other then wheat will not double in the rise (if yours dose

please let me know what candles, dance, and or chant you did for it, because

anything short of strong mo-jo is not going to help) this is why what is

normally used for two loafs of wheat bread I am suggesting you us for one

loaf of sprout flour bread.

*For flavor at first kneed try adding some herbs.

*And take the amount of your Sourdough starter you will be using out of the

refrigerator about 2 hours before you mix it into the yeast.

*If you do not want to us refined flour in your bread then do not use your

start for 3 weeks. After about the 3rd feeding it is no longer refined.

I hope this helps

Krickett