How to Make Ezekiel Bread
Ezekiel Bread: Superfood or Gluten Trap?
The sprouted Ezekiel bread has a very long tradition that goes back to biblical times. Ezekiel 4: 9 Bread is said to have been "made according to the example of the scriptures, verse Ezekiel 4: 9". Ezekiel 4: 9 refers to a passage in the Bible that describes how to make sprouted bread with the grains of wheat, barley, beans, lentils, millet, and fitches (which are spelled). The passage was intended for the Israelites who would be in exile for 390 days.
Take also wheat and barley and beans and lentils and millet and whips and put them in a vessel and make bread from them according to the number of those days that you are to lie on your side, three hundred and ninety days you are to eat of them ... - Ezekiel 4: 9 (2)
It is believed that the biblical bread recipe was supposed to help people survive a famine during an impending siege. Certain types of grain, such as barley and millet, have been considered food for poor men throughout history. This is because these robust grains survived periods of drought and frosts. When the kernels were sprouted and all put together, they made a good source of whole protein that could nourish the population.
Similar breads have been made since ancient times, with different cultures refining the recipe in different ways. For example, essence bread is a type of ancient sprouted Hebrew bread that is still made today, similar to Ezekiel bread. Essenzbrot is said to go back thousands of years to the time around the 2nd century BC. Chr.
Many other cultures have been making fermented sourdough breads for centuries. Sourdough breads are made from an acidic substance that, when combined with cereals, ferment and create a natural yeast. These types of bread were made before yeast was grown and have a slightly sour taste. Ancient sourdough breads have always been popular in parts of Europe! Some sources claim that around 3700 BC For the first time a kind of ancient sourdough bread was made.
How did our ancestors eat bread without all of today's health problems? The wheat our ancestors ate was a more easily digestible form of wheat. In addition, their diets weren't as loaded with wheat and wheat by-products. Instead, they ate various plant-based foods. Most recently, our ancestors properly processed their grains, including wheat, before consuming them by germinating and fermenting the grains.
Since then, overexposure to wheat in its various forms in processed foods, as well as the development of high-yielding wheat crops, have contributed to rising cases of celiac disease and gluten intolerance.
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