I love the Ezekiel breads that you can by in the stores, what I don’t like is the price of them an average loaf of bread will cost you anywhere from $4.00 to $7.00. Our family goes through a loaf of bread about every two days.
Why should we eat sprouted grains? Our bodies struggle to digest grains. Yet these same bodies flourish with grains that had been sprouted. There is no pain, gas or bloating when our bodies eat sprouted grains.
The process of sprouting not only produces vitamin C; it changes the composition of the grain in numerous ways that make it more beneficial as a food. For example, sprouting increases the content of such vitamins as vitamin B, B2, B5 and B6. Carotene, which is converted to vitamin A, increases dramatically – sometimes eight-fold.
Phytic acid, which is a known mineral blocker, is broken down in the sprouting process. Phytic acid is present in the bran of all grains, the coating of nuts and seeds and inhibits the absorption of calcium, magnesium, iron, copper and zinc. These inhibitors can neutralize our own digestive enzymes, resulting in the digestive disorders experienced by many people that eat un-sprouted grains. Complex sugars responsible for intestinal gas are broken down during sprouting and a portion of the starch in grain is transformed into sugar. Sprouting also inactivates aflatoxins, which are toxins produced by fungus and are potent carcinogens found in grains.
One of the other wonderful benefits is that sprouted grains are considered low glucose. The pancreas needs huge amounts of B vitamins to digest grains. Once a grain has been sprouted most bodies recognize it as a vegetable rather than a starch which requires vegetable enzymes not pancreatic enzymes. Therefore eating sprouted grains does not stress the pancreas.
Take wheat and barley, beans and lentils, millet and spelt; put them together in a container and make them into bread for yourself. Ezekiel 4:9
Here is how to make spelt kernels:
1. Soak overnight:
4 cups whole wheat kernels
2 quarts water
2. Drain, and save soaking water to use as hot liquid in bread recipe (refrigerator until needed).in tightly covered container until needed (not over a day or two).
3. Sprout Grainfor 1 day only for very short sprouts – 1/16″ to 1/8″ long; keep grain well drained, but damp, watering it twice.
4. Store 2 cups sprouted grain in refrigerator
5. Thoroughly dry out remaining grain. When thoroughly dried, mill into flour (any dried grain not to be used immediately may be stored in tightly covered container in cool place; do not mill into flour until ready to use). Grain may be dried in a dehydrator at low temperatures to preserve nutrients or in a warmed oven.
6. Use moist refrigerated grain and milled flour as directed in specific recipes.
Recipe for bread
1. Dissolve yeast with honey in water in a glass measuring cup;
let stand 5-10 minutes until bubbles up:
1/4 Cup lukewarm water
1 tsp. honey
1 1/2 TB SAF yeast
2. Blend together in blender until sprouts are well pulverized:
2 Cups hot water (water from soaking grain can be used)
2 Cups moist wheat or spelt sprouts
3. Blend together in mixing bowl
1/4 Cup olive oil or melted unsalted butter
1/3 Cup honey
1/4 tsp vitamin C crystals or dough enhancer
2 tsp. sea salt
4. Blend flours and seeds together in separate bowl; add half to the moist ingredients:
1 1/2 cups barley flour
3/4 cup lentil flour
3/4 cup millet flour
3/4 cup soy flour, toasted
3 1/2-3 3/4 cups spelt flour
1/2 cup millet
1/2 cup raw sunflower seeds
1/3 cup sesame seeds
1/3 cup of flex seeds
5. Blend in proofed yeast and remaining flour
6. Knead until smooth and elastic, adding1/2 cup or more whole wheat or spelt flour until dough in bread kneader clears sides of bowl or as needed to prevent sticking while hand kneading.
7. Divide dough, shape, let rise, bake, and cool as for regular bread recipes. Brush loaves with water and sprinkle with sesame seeds before baking, if desired.
Bread is providing complete protein, high fiber, and vitamins and minerals for the body.
Amount: 2 Medium Loaves
Bake: 350 degrees for 35-45 minutes
This bread dries out quickly and therefore tastes best when fresh, I keep mine in the refrigerator.
(You can easily make cinnamon and raisins bread by not adding the sunflower seeds and adding 2 TBS of cinnamon and 1/2 cup of raisins then follow the recipe as normal).