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<\/a>\u00a0Ezekiel Bread with\u00a0Sesame\u00a0Seeds\u00a0Ingredients:<\/h3>\n
2 cups Whole Wheat Bread Flour
\n1 cup Spelt Flour
\n1\/4 cup Millet Flour
\n1\/4 cup Barley Flour
\n1\/4 cup Lentil Flour
\n1\/4 cup Carob powder
\n1\/2 tsp. Cumin, ground
\n4 tsp. Dry Yeast
\n4 tsp. Soya Lecithin, liquid*
\n1\/4 tsp. Ginger, ground*
\n1\/4 tsp. Vitamin C, crystals*
\n1\/4 cup Molasses (unsulphured)
\n2 cups Water, warmed to 52\u00b0C. (125\u00b0 F.)
\nSesame Seeds
\n* Optional Dough Enhancer (not included in Biblical recipe)<\/p>\n
Ezekiel Bread with Sesame Seeds Preparation:<\/h3>\n
This Ezekiel bread is a healthful, whole grain recipe that captures the flavor (hopefully) of the ancient bread that God had Ezekiel make. Use the Ezekiel bread for sandwiches or just to eat with a salad or meal. Ezekiel bread slices are also great toasted for breakfast.<\/p>\n
Add the ingredients, with the exception of the sesame seeds and 1\/2 the water, to a mixing bowl or to the bread maker container. Once the flour has been added, hollow out the center of the flour slightly and place the other ingredients in the depression. (NOTE: If you fresh grind the grain, and the flour is warm, do not preheat the water.) Mix and kneed the mixture adding water as necessary.\u00a0 The total kneading time should be approximately 20 minutes.<\/p>\n
Place a thin layer of sesame seeds on a bread board or clean counter top.\u00a0 Place the dough on the sesame seeds and form into a cylinder about 1\/3 m. (12″) long.\u00a0 Cut in two pieces and reform into a loaf making sure that the entire surface, including the ends are coated with the sesame seeds.\u00a0 Final length should be slightly less than the length of the baking pan.\u00a0 Place in two 12 cm. X 24 cm. (4-1\/2″ X 9″) bread pans. To control the splitting of the bread as it rises, place a 1\/8 inch deep slice in the top of the loaf dough in the bread pan.<\/p>\n
Ezekiel Bread with Sesame Seeds Baking:<\/h3>\n
Set the warming drawer of your oven to low, or the oven to warm setting \u00b145\u00b0C (120\u00b0F).\u00a0 Be careful that the oven does not overheat.\u00a0 Place the Ezekiel raisin bread pans in the warming drawer or oven to raise to dough.\u00a0\u00a0 When the dough is slightly over double the size, turn the oven heat up to 175-180\u00b0C (350-360\u00b0F).<\/p>\n
Bake for approximately 35 minutes.\u00a0 When the crust is firm, but not crispy, the Ezekiel bread is done.\u00a0 Remove the baking pans from the oven.\u00a0 The seeds should keep the bread from sticking to the pans, though the loaves may need a little help from a flat table\u00a0 knife or spatula.\u00a0 Let cool on a wire rack.<\/p>\n
Enjoy!<\/p>\n
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<\/a>The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live<\/em><\/p>\n![\"date\"](\"http:\/\/all-creatures.org\/images\/date.gif\")