---

Hejsa

Kender nogen en opskrift på Ezekielbrød eller også kaldet essæerbrød?

Mvh.

---

"BnC" <peer@sylvest.dk> skrev i en meddelelse
news:9hme0d$2f5f$1@news.cybercity.dk...
> Hejsa
>
> Kender nogen en opskrift på Ezekielbrød eller også kaldet essæerbrød?

Vel,den autoritative opskrift på Ezekielbrød findes jo i Ezekiels bog
kapitel 4:

v9 Tag hvede, byg, bønner, linser, hirse og spelt, hæld det i samme fad, og
bag brød af det. I de 390 dage, du ligger på siden, skal du leve af det. v10
Maden, du spiser, skal være afvejet, tyve sekel om dagen; det er, hvad du må
spise daglig. v11 Du skal drikke vand efter mål, en sjettedel hin; det er,
hvad du må drikke daglig. v12 Du skal spise det som bygbrød, og du skal
bage det med menneskeskarn som brændsel, mens de ser på det. v13 Og Herren
sagde: »Sådan skal israelitterne spise uren mad blandt de folkeslag, jeg
fordriver dem til.« v14 Men jeg sagde: »Ak, Gud Herre! Jeg har aldrig været
uren. Fra min ungdom og til nu har jeg hverken spist selvdøde eller
sønderrevne dyr, og jeg har aldrig smagt urent kød.« v15 Da sagde han til
mig: »Så giver jeg dig komøg i stedet for menneskeskarn; det skal du bage
dit brød over.«

Når Herren siger at "du skal spise det som bygbrød" betyder det
såandsynligvis, at de skule laves som uhævet fladbrød. Man kan sikkert godt
bruge noget andet brændsel, uden at det går ud over smagen

Den følgende opskrift er fra alt.food.diabetic, en gang sidste år. Jeg har
ikke prøvekørt den.

Der findes en anden type sk. Ezekiel-brød, der er lavet på maltet (spiret)
korn. Jeg tvivler på at det kan laves hjemme, medmindre man har en kornmølle
eller en overordentligt solid køkkenmaskine.

MVH

Peter

Ezekiel Bread
1 cup lentils (røde splitlinser)
2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F)
5 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
8 cups whole wheat flour
4 cups barley flour
2 cups soy flour
1/2 cup millet flour
1/4 cup rye flour

Directions:

1

Place lentils in a small saucepan, cover with water and cook until soft.
Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup
warm water. Let stand until creamy, about 10 minutes.

2

Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt
and remaining 1 1/2 cups warm water. In a large bowl, mix together
whole wheat flour, barley flour, soy flour, millet flour and rye flour.

3

Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour
mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well
after each addition. When the dough has pulled together, turn it out onto a
lightly floured surface and knead until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with
oil. Cover with a damp cloth and let rise in a warm place until doubled
in volume, about 1 hour.

4

Deflate the dough and turn it out onto a lightly floured surface. Briefly
knead the dough and divide into two equal pieces and form into loaves.
Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the
loaves with a damp cloth and let rise until doubled in volume, about 40
minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

5

Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds
hollow when tapped.

Makes 4 - 9x5 inch loaf pans

***

---

On Sun, 1 Jul 2001 7:54:15 +0200, BnC wrote
(in message <9hme0d$2f5f$1@news.cybercity.dk>):

> Hejsa
>
> Kender nogen en opskrift p Ezekielbr¯d eller ogs kaldet
essÊerbr¯d?
>
> Mvh.
>
>
>

Jeg fant disse Ezekiel-oppskrifter i mit arkiv:)

Mon nogle af de kan bruges ????

bjørn

Her starter listen:))
----
{ Exported from MasterCook Mac }

Ezekiel Bread #2

Recipe By:   
Serving Size:   1
Preparation Time:   0:00
Categories:   Hand Made   Whole Grain & Cereal Breads   

Amount   Measure   Ingredient   Preparation Method
2 1/2   cups   hard red wheat   
1 1/2   cups   spelt or rye   
1/2   cup   hulled barley   
1/2   cup   millet   
1/4   cup   green lentils   
2   tablespoons   great northern beans   
2   tablespoons   red kidney beans   
2   tablespoons   pinto beans   
      ---   
4   cups   lukewarm water   
1   cup   honey   
1/2   cup   oil   
2   tablespoons   Red Star Yeast   
      ---   
2   teaspoons   salt   

Stir the first ingredients very well. Grind in flour mill.

Then measure the next ingredients into large bowl. Set aside for 3-5 minutes
to
allow yeast to grow.

Then add the salt and the fresh milled flour to yeast mixture.

Stir until well kneaded about 10 minutes. This is a batter type bread and
will
not form a smooth ball.

Pour dough into greased pans. You may use 2 large loaf pans or 3 med. loaf
pans
or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is
almost to the top of the pan. If it rises too much it will over flow the pan
while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes
for
9x13 pans.


   ‹‹‹‹‹   
Notes:   For fasting, divide bread into 8 equal parts weighing 1/2 pound each.
Eat a 1/2 pound cake and drink a quart of water every day.



   

Per serving (excluding unknown items): 2231 Calories; 110g Fat (42% calories
from fat); 16g Protein; 323g Carbohydrate; 0mg Cholesterol; 4285mg Sodium
_____


{ Exported from MasterCook Mac }

Ezekiel Bread #3

Recipe By:   
Serving Size:   1
Preparation Time:   0:00
Categories:   Bread Machine   Whole Grain & Cereal Breads   

Amount   Measure   Ingredient   Preparation Method
1   cup   Water   
1/4   cup   Red Kidney Beans   
      - (cooked and Drained)   
1/4   cup   Lentils   
      - (cooked and drained)   
1 1/2   tablespoons   Olive Oil   
1 1/2   tablespoons   Honey   
3/4   teaspoon   Salt   
2   cups   Bread Flour   
1/2   cup   Barley Flour   
1/2   cup   Millet Flour   
2   tablespoons   vital gluten   
1 1/2   teaspoons   Yeast   

Put all ingredients into the bread pan and push start.


   ‹‹‹‹‹   

Per serving (excluding unknown items): 1600 Calories; 26g Fat (15% calories
from fat); 59g Protein; 283g Carbohydrate; 0mg Cholesterol; 1626mg Sodium
_____


{ Exported from MasterCook Mac }

Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb(Bread Machine)

Recipe By:   Russell Fletcher GIMPLIMP@EFFECTNET.COM
Serving Size:   1
Preparation Time:   0:00
Categories:   Bread Machine   

Amount   Measure   Ingredient   Preparation Method
1   cup   water   
1 1/2   Tablespoons   olive oil   
1/4   cup   red kidney beans, cooked   drained
1/4   cup   lentils, cooked   drained
1 1/2   Tablespoons   honey   
3/4   teaspoon   salt   
3/4   cup   bread flour   
3/4   cup   barley flour   
3/4   cup   millet flour   
3/4   cup   spelt flour   
3   tablespoons   gluten flour   
1 1/2   teaspoons   active dry yeast   

This bread had a surprisingly good taste, considering that a version of it
(eaten as barley cakes) was eaten by Ezekiel for a fast for 390 days.

Put all ingredients into the bread pan in the order suggested by your bread
machine. I use the White Bread setting, Large Loaf (#2 for Oster machine).

This is a bread based on Ezekiel 4:9, New King James Version. There are
additions such as honey, salt, olive oil, and a little gluten flour to help
it out in the bread machine, but then the text doesn't mention the water
that would be needed to make bread either. Since I am not good at making
bread by hand, I've modified the recipe from the verse for the bread
machine. I started with other recipes and modified them for the NKJ
version. I used this version because it agrees with Strong's concordance,
and others. The Old English in the KJV had fitches, which was translated
various ways by some. say is spelt).

"And take for yourself wheat, barley, beans, lentils, millet, and spelt; put
them into one vessel, and make bread of them for yourself . . .

made and formatted by Russ GIMPLIMP@EFFECTNET.COM .
_____


{ Exported from MasterCook Mac }

Ezekiel Bread, A Recipe from the Old Testament

Recipe By:   adapted directly from Ezekiel 4:9
Serving Size:   1
Preparation Time:   0:00
Categories:   Hand Made   Whole Grain & Cereal Breads   

Amount   Measure   Ingredient   Preparation Method
2 1/2   cups   whole wheat   
1 1/2   cups   whole rye   
1/2   cup   barley   
1/4   cup   millet   
1/4   cup   lentils   
2   Tbsp   great norther beans   (uncooked)
2   Tbsp   red kidney beans   (uncooked)
2   Tbsp   pinto beans   (uncooked)
2   cups   lukewarm water   divided
      ---   
1/2   cup   honey   PLUS
1   teaspoon   honey   divided
1/4   cup   extra-virgin olive oil   
1   tablespoon   active dry yeast   
1   teaspoon   salt   

Measure and combine all the above ingredients in a large bowl. Put this
mixture
into a flour mill and grind. The flour should be the consistency of regular
flour. Coarse flour may cause digestion problems. This makes eight cups of
flour. Use four cups per batch of bread.

Measure four cups of flour into a large bowl. Store the remaining flour
mixture
in the freezer for future use.

Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl. Add
1
teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and
set
aside, allowing the yeast to rise for five to ten minutes.

In a small mixing bowl, combine the following: olive oil, 1/2 cup honey and
remaining cup of warm water. Mix well and add this to the flour mixture in
the
large bowl. Add the yeast to the bowl and stir until well mixed. The mixutre
should be the consistency of slightly "heavy" cornbread. Spread the mixture
evenly in a 11by15 inch pan sprayed with no-cholesterol cooking oil. Let the
mixture rise for one hour in a warm place.

Bake at 375 degrees for approximately thirty minutes. Check for doneness.
Bread
should be the consistency of baked cornbread.

This recipe has been adapted directly from Ezekiel 4:9

>From: Don Warrick


   ‹‹‹‹‹   

Per serving (excluding unknown items): 1697 Calories; 58g Fat (29% calories
from fat); 40g Protein; 274g Carbohydrate; 0mg Cholesterol; 2166mg Sodium
_____


{ Exported from MasterCook Mac }

Ezekiel brød

Recipe By:   
Serving Size:   1
Preparation Time:   0:00
Categories:   

Amount   Measure   Ingredient   Preparation Method
70   g   hel hvete   
70   g   hel bygg   
70   g   hel spelt (dinkel)   
140   g   hvite bønner   
140   g   grønne linser   
140   g   hirse (evt hirseflak)   

Jeg har en norsk oppskrift hentet fra et gammelt "Familien".

70 g hel hvete
70 g hel bygg
70 g hel spelt (dinkel)
140 g hvite bønner
140 g grønne linser
140 g hirse (evt hirseflak)
(kjøp gjerne alt biodynamisk dyrket)
Alt unntatt hirsen legges i bløt i 10-12 timer. Hell av vannet og skyll
godt. Alt helles i en langpanne eller tilsvarende.
Skyll godt 2-3 ganger om dagen i 2-3 dager. På grunn av spiringen blir
brødet lettere fordøyelig fordi aminosyrene spaltes.

Hvis du ikke bruker hirseflak skal hirsen legges i kokende vann og skylles
deretter med kaldt vann. (dette fjerner et såpelignende stoff som kalles
saponinene).

Kjør alt i en matmølle sammen med 3 dl vann til det er malt (ca 3-5 min).
Ta massen opp i en bolle og bland i:

5 g gjær (ikke tørrgjær) som er løst opp i litt vann
2 -2,5 ss havsalt eller mineralsalt
7 dl vann
2 kg siktet/sammalt hvete (evt 1 kg siktet/sammalt hvete og 1 kg
siktet/sammalt spelt) Brødet blir enda mer næringsrikt ved bare å bruke
spelt, og kan da også spises av personer med cøliaki.
Hold av 1/4 kg mel til utbaking.

Eltes godt. Heves i 8 timer, gjerne over natten. Eltes godt igjen og
fordeles i 3-4 brødformer som er smurt med kaldpresset olivenolje.
Etterheves 2 timer.

Settes i kald ovn på nederste rille. 180 grader 60-90 min.
   ‹‹‹‹‹   

Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____


{ Exported from MasterCook Mac }

Ezekiel's Bread (a modern version)

Recipe By:   From Healing Foods from the Bible by Bernard Ward
Serving Size:   1
Preparation Time:   0:00
Categories:   

Amount   Measure   Ingredient   Preparation Method
4   pkts   yeat   
1   cup   warm water   
1   Tb   honey   
8   cups   wheat flour   
4   cups   barley flour   
2   cups   soy flour   
1/2   cup   millet flour   
1/4   cup   rye flour   
1   cup   lentils   cooked and mashed
4   Tbs   olive oil   (4 to 5)
1/2   cup   honey   (1/2 to 3/4)
4   cups   water   
1   Tb   salt   

Dissolve yeast in 1 cup warm water and 1 Tbs of honey. Set aside 10
minutes. Combine the next five ingredients. Blend lentils, oil, honey
and a small amount of water in a blender. Place in a large mixing bowl
with remaining water. Stir in two cups of (mixed) flour. Add the yeast
mixture. Stir in salt and remaining flour. Place on floured bread
board and knead until smooth. Put in oiled bowl. Let rise until double
in bulk. Knead again, cut dough and shape into four large loaves.
Place in greased pans. Let rise.

Bake at 375 F for 45 minutes to one hour.

(There is some confusion about the "fitches" called for in the original
recipe. Apparently, the fitches referred to an herb. Cumin, fennel and
nutmeg have all been suggested as the mis-translated "fitches." Take
your pick or leave themn out. Any of them will add a unique taste to
your homemade bread.)

>From Healing Foods from the Bible by Bernard Ward, a Globe Digest,
published by Globe Communications Corp., Boca Raton, FL, New York, NY,
Copyright 1998
   ‹‹‹‹‹   
Notes:   "Take thou also unto thee wheat, and barley, and beans, and lentils,
and
millet, and fitches, and put them into one vessel, and make thee bread
therof . . . Ezekiel 4:9

I found this recipe in a little book I found at the checkstand of my
local supermarket. It does not require you to grind your own grain and
beans. It is a huge recipe, though. One would need a larger machine
than even my KA. A Magic Mill might be able to handle it. Or we could
make it by hand! What a concept! I have not yet made this bread.
   

Per serving (excluding unknown items): 13918 Calories; 919g Fat (57% calories
from fat); 248g Protein; 1305g Carbohydrate; 0mg Cholesterol; 2278mg Sodium
_____

.....og her var der slut .....

---

>There is some confusion about the "fitches" called for in the original
>recipe. Apparently, the fitches referred to an herb. Cumin, fennel and
>nutmeg have all been suggested as the mis-translated "fitches." Take
>your pick or leave themn out. Any of them will add a unique taste to
>your homemade bread.)

Det, som King James version oversætter "Fitches" oversættes i D.O. som
"Spelt".

MVH

Peter