The Ezekiel 4:9 bread that I bake….

I have had a number of people ask me for my recipe for Ezekiel 4:9 bread that I bake. This recipe is not an original recipe, but I do have permission from the original maker of this recipe, Julie Flanagan, to pass the recipe along in it’s entirety (story behind the bread included). I obtained this permission several years ago, and she asked that her email address be passed along with the recipe in case anyone has any questions, but I don’t know if this is still a good email address for her. I make this on a very regular basis, and it is one of our family’s favorite breads. I have found that it definitely works best with a higher gluten wheat, or additional vital wheat gluten added to get nice soft springy bread (which is what we like….we don’t prefer dry, dense bread). This recipe is made from grinding your own grains and beans, if you are unable to do that (because you don’t have a grain mill), most of these flours can be bought in health food stores, but I will have to figure out how much flour each grain produces, so please let me know if you are wanting to make this on your own but don’t have a grain mill. Also, the great thing about this particular blend of grains and beans is that this flour mixture really can be used in your favorite whole grain bread recipe in place of the whole wheat or whole kamut flour.

If you have any questions, PLEASE leave a comment and ask! I’d love to help you with this!

Now, onto the recipe…….

Julie’s Ezekial 4:9 Bread recipe

When my husband was preparing to retire from the Navy in 1992, and had no other job lined up to support our family of 8, I wondered if we could live on the grain we had stored at the time. I submitted this question to the Lord and He directed me to study the recipe God gave Ezekial. Ezekial lived on this bread for a year and 25 days. I figured that if he could survive on it, then so could we if we had to. I studied some publications we had from the 4-H office on essential nutrients and it appeared that if we were to eat this high protein bread along with vegetables or sprouts, that our nutrition would be complete.

As it turned out, God provided my husband a new job on his last day in the Navy, so we didn’t have to rely on Ezekiel’s fast for survival. However, when we learned that we needed to prepare for hard times ahead we knew exactly where to start in our food storage plans. We did not have the benefit of any other printed formula for our Ezekiel 4:9 bread than what is recorded in that particular Bible verse: “Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches and put them in one vessel, and make thee bread thereof, acccording to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.” Upon studying several references we found that “fitches” is the equivalent of modern-day “spelt”. Since God didn’t provide any specific proportions of these ingredients, we chose our own proportions. We know from our personal bread-baking experience that we can add flour or cracked grains of any kind to our bread if we maintain at least 75% to 80% as high gluten whole wheat flour, and we will get a nice fluffy loaf of bread. Since we have allergies to barley in our family, we decided to substitute kamut for barley in our family’s recipe. We selected beans that we regularly use.

Here is our Ezekial 4:9 Mix recipe (Flanagan variation)

8 cups Prairie Gold hard white wheat
1/2 cup kamut (I use barley, as this is the “Biblical recipe”, Lori’s note)

1/2 cup spelt
1/4 cup lentils
1/4 cup millet
1/2 cup of mixed beans (pinto, pink, and navy)

Grind these grains into fine flour to make 13 1/2 to 15 cups of flour to use in our regular bread recipe:

Flanagan Whole Wheat Bread

9-10 cups wheat berries (or Ezekial 4:9 mix)
5 1/2 cups hot water (105-110 degrees not distilled or reverse osmosis)
2/3 cup oil
2/3 cup honey
1 tsp. Ascorbic acid or citric acid (I don’t use this Lori’s note)
3 tbsp yeast
1 tbsp salt
1/3 cup gluten

Grease 4 medium bread pans. Grind the wheat berries with an electric or hand grain mill. Put hot water in the mixer with oil, honey, gluten and yeast. Turn on mixer or begin mixing with hand kneader. Add 5 cups of flour. Add salt and ascorbic acid. Add flour until dough cleans the sides. Knead for 10 minutes in an electric or hand dough kneader. Oil counter. Take dough out of mixer bowl and place on counter. Divide into four equal parts. Tuck under edges and place in medium loaf pans. Place pans in warm oven (150 degrees) or covered in a warm location for 35 minutes or until doubled in size. Bake at 350 degrees F for 35 minutes or until golden brown. Remove bread from pans and place on rack to cool. (A solar oven that reaches at least 300 degrees will do an excellent job baking this bread.)

We decided to prepare our Ezekiel 4:9 mix ahead of time in 6 gallon pails, because getting into 8 different pails in order to make some nutritious flour is not very convenient.

6 gallon Pail contents for Ezekiel 4:9 Mix (Flanagan Variation)

19 quarts Prairie Gold Wheat berries
5 cups kamut
5 cups spelt
2 1/2 cups lentils
2 1/2 cups millet
2 cups pink beans
2 cups white beans
1 cup pinto beans

Divide the above contents into approximately 5 parts. Add the ingredients to the pail in layers, carefully mixing the ingredients after each layer. When the pail is full, mix well. Seal bucket. Use as needed for sprouts, flour, flakes, cracked grains, bulghur (substitute for rice in recipes), etc. We placed a Gamma lid on one of the pails to provide easy access to this nutritious mix for all flour uses. When it is empty, we refill it with another pail of mix.

We have been using this mix in our recent bread classes along with our usual 100% whole wheat bread, and many comment that they like the flavor of our mix better than the 100% whole wheat bread. We are confident that this mix will serve well as our famine rations in times of emergency.

In His Service,
Julie

Reposted to WFD by Susie Wankerl 2/99

Notes from Julie Flanagan in response to an email that I sent her….
Please share it freely. It would be good to pass on my name and email address with the testimony in case it’s recipients have any questions that I may be able to help them with.

One thing that I have learned lately is that it is very important to use high gluten wheat with the recipe (I recommend Prairie Gold or Bronze Chief). Some people have tried it using low gluten red wheat and they have had some trouble with their bread turning out. We use Ezekial Bread flour just as we would use whole wheat flour in everyday recipes. We have also sprouted the Ezekiel whole grain mix quite successfully, and ground the sprouts in a hand food mill, and dried it in the sun to make Essene Bread. The mix may be cracked in a hand mill and cooked as a cereal, or it can be made into bulgur. It should always be cooked or sprouted because of the bean content. Uncooked beans can cause very uncomfortable stomach problems.

Another note, we used a 6 gallon bucket, so the proportions may be a bit different for your 5 gallon bucket.

In the Service of my Lord and Savior, Jesus Christ, Eph 6:7 With good will doing service, as to the Lord, and not to men:
Julie julieflanagan1@juno.com

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2 Responses to The Ezekiel 4:9 bread that I bake….

  1. Gail says:

    Oh wow, that seems like a very involved recipe! I’ve heard of a store bought brand being called Ezekiel 4:9 bread but didn’t realize there was a recipe…unfortunately around here I’d never be able to find all those things. But I’ll save it for the future just in case!

  2. Susie Wankerl says:

    Lori,
    Interesting to find my name on your blog. I was doing a google search and came across your blog. I’m guessing I know you….are you the Lori in CA that I know and have visited?
    Anyway, after not making the Ezekiel 4:9 bread for a number of years, I am revisiting it again and have just gotten all the ingredients to start being able to make it again.
    Blessings to you!
    Susie

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