“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.” Ezekiel 4:9
A friend introduced me to his homemade Ezekiel batter bread a few years ago. It was wholesome and tasty, but crumbled when I spread cream cheese and other toppings.
I developed this recipe because I wanted the structure and “crumb” of a traditional kneaded yeast bread. After a year of making and enjoying this bread, I decided the proportions in my recipe were stable and it was sufficiently repeatable. I transcribed my notes into the PDF.
NOTE THE ADDITION OF GLUTEN – it is not for persons with a sensitivity to wheat gluten.
This is not a “quick bread”. Typical time to get the kneaded dough into the bread pans for rise is on the order of two hours, followed by rise time of one to three hours, and then time to cool and slice. Making this bread is a way to spend a relaxing day between strenuous project work.
My wife and I enjoy a slice for breakfast, cold with cream cheese and marmalade or warm with melted butter and honey.
I hope the NCRenegade community might enjoy it also.
The PDF which follows contains photos from the preparation process, intended to help the “newbie” baker. (Sorry about the missing image … I ‘fat-fingered’ the delete button.)
Images of the dough in the bread pans on the gray bench were taken in our greenhouse. During the winter that’s the warmest place in our house. To keep the loaves moist during rise, I cover the pans with one of the clear plastic domes we use for seed germination.
Have a blessed day, Hans.
I hope you guys like a little humor. I have a question about this bread: Are you going to bake it the way it was baked in the Bible? Ezekiel 4:12 “And thou shalt eat it as barley cakes, and thou shalt bake it with dung that cometh out of man, in their sight.”
I have celiac disease so I won’t be eating it (lol).
Humor is good medicine.
Yup!!! And I’m sure you already know this, but “the left” have no sense of humor.
Ezekiel refused to eat food heated over human dung. One of the few times someone talked back to God and lived to tell about it.
Looks delicious. Thank you for sharing the recipe.
Eze 4:15 Then he said unto me, Lo, I have given thee cow’s dung for man’s dung, and thou shalt prepare thy bread therewith.
You got me on that one Tom…I forgot about Ezekiel’s response when being told to bake it in mans dung. The ageing brain. So are you going to bake it in cows dung?
Well maybe, it’s up to the wife.
Hans, are you following the Biblical recipe?
I could not find definitive ratios in modern measures for ingredients, so my grain / bean mix is an average from many batter bread recipes that I investigated.
I suppose your comment is actually a reference to the source of heat used to bake … I believe my recipe PDF indicates a shelf in a contemporary oven, not over an open fire of dung.
No, Hans I was wondering about the dung ingredients. No need to reply Hans I was joking.
It’s been a few years but my wife used to make Scripture cake with burnt Jeremiah syrup. That was good! I think I see some in my near future.
Gluten-free, quick, and with as few ingredients as possible; stovetop skillet bread, homemade pourable dough (for tortillas, pizza crust, and microwave mug bread) is practical and time-efficient for me. Having NCGS (non-celiac gluten sensitivity) essentially means being one step away from Celiac disease. This is perhaps from the chemically-genetically altered wheat and glyphosate. Years ago I recall having breakfasts and upon consuming wheat toast I was groggy and ill. It became progressive. Having a colonoscopy and meeting with the nurse afterwards helped identify the issue. Thankfully, there is gluten free pasta, soups, and many flour blends.
One way of of having gluten free bread with no flour is cloud bread-
Rosemary Cloud Bread (Chop Secrets):
https://youtube.com/shorts/x2txTE8_Zbw?feature=share
Z-La, thanks for the recipe.
You’re welcome. Try also this two ingredient all-purpose dough, using a gluten free flour blend plus plain Greek yogurt (no flavorings or sweetener); good for bread, gnocchi, bagels and more.
Is there a link?
“2 Ingredient Dough -- Is It Good?” -- Felu Fit By Cooking (This is with gluten free self rising flour (*or add 1/2 t. baking powder plus pinch of sea salt to all purpose flour) for flatbread on stovetop and pizza)
https://youtu.be/KBR1r9Z1S6A
“2-Ingredient Bagels” -- @ketosnackz (with almond flour)
https://youtube.com/shorts/QuvRWaT2iXU?feature=share
“2 Ingredient Gluten Free Bagels” -- Muncu Kitchen (with gluten free oat flour)
https://youtu.be/2liAqAfgYFg
“Vegan Sweet Potato Gnocchi Just 2 Main Ingredients, Easy” -- Simple Veganizer (or use white potatoes)
Thank you.
My pleasure. It’s a game changer recipe, and might be simple for outdoors cooking also; grilled flatbread.
Z-La, my wife has taken a lot of GF recipes and perfected them. A tablespoon of vodka makes all the difference in the world for GF pie crust. There’s an online recipe called “gluten free bread that doesn’t suck”. She adds an extra egg which makes a difference. That recipe is also good for pizza crust as long as you pre-bake the crust until it starts to brown at the top. Then you add sauce, cheese and toppings and bake for another 10-15 minutes until done. She makes GF sourdough bread as well, plus a bunch of sweets too. The Lord has blessed me with a fantastic wife.
I’ve seen that tip about adding a little vodka (probably instead of vinegar) to dough in one or two cooking videos. Apparently it’s not well known here, but may be in the European cooking channels. There’s certain things they do, and especially with natural remedies (usually simple and effective) one won’t see in American channels. Many Asian channels have the quick one pot hot-pots (soup as a meal). Spending time on these according channels is a prudent thing to do before the grid goes down (it’s acquiring skills that may not be public to mankind again).
Thank you. I once was able to order the ingredents from somewhere,can’t remember where, and it made a wonderful bread. Maybe it was Walnut acres.
looks interesting -- but I use real butter; not an artificial fat made by BIG FOOD. BIG FOOD is up to no good.
Use whatever fat you wish. There is a minuscule amount involved here and it’s used as a “parting agent” rather than an ingredient in this recipe.
My experience has been that butter tends to burn in a 400F oven and the loaves stick in the pan despite a flour coating. Lard works well, but we don’t always render and clarify our waste fats. I keep a small container of that evil Crisco in my kitchen because it’s shelf stable and convenient.
Excellent advice, I used to tell my patients ” If God didn’t make it, don’t eat it”.
Margarine is one of the worst foods you can eat, amongst other problems, it is a major factor causing heart disease.
Yup. We use real butter and good old fashioned lard in our home.