BREAD - BIBLE STYLE

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I came across this interesting blog that talks about eating healthy and thought some of you may be interested in this article & bread recipe (from Deb) simular to one from the bible.

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God Bless!!!

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As I strive to eat a more healthy diet and to live a more productive lifestyle, I find that when I listen to what the media says about what's healthy, or when I attempt the latest fad diet, or even sometimes when I follow the advice of health 'professionals' - I we end up so 'unbalanced'. We hear that we should limit our 'carbs' so we don't eat any foods with carbohydrates - but we find that our cholesterol from red meats skyrockets! When we eliminate red meat, we notice our sodium levels shoot through the roof because of the amounts of hidden sodium in other products. When we realize the price of 'healthier' (or so advertised) foods, and then gaze into our pocketbooks, we just say, 'FORGET IT!' all together! Then we (I) fall back into the same unhealthy rut I was in to begin with.

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Let's face it - when I need help of any kind, I know I can turn to God's Word for instruction and get the TRUTH!So, in turning to God's Word to find out how to eat more healthy in today's fast-food, snack crazed society, I am finding so much good advice.

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For instance: Bread was essential in the Hebrew diet. And there are so many references to 'bread' throughout our modern Scripture versions and translations. But the bread of Jesus' time wasn't Millbrook Enriched White Bread filled with it's over processed, bleached, white flour, sprayed with added vitamins, and baked with a good measure of saturated fats, sodium, preservatives and artificial ingredients. Processed white breads have removed up to 80% of the nutrients found in non refined whole grains.

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The breads of Jesus' time were meals! They were wholesome, dark and heavy breads. A person needed nothing more for a meal than some bread and something to drink. These breads were made from wonderfully coarse whole grains like wheat and barley, millet and rye. They contained more than just the whole grains, they contained fresh honey, olive oil and lentils and beans!

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God never meant for man to survive on simple slices of empty white bread. But to follow our Biblical example, there is a wonderful bread recipe that was originally given to the prophet Ezekiel for him to eat before the people of Israel as an example of what God was saying to the people. Ezekiel ate this bread for approx. 400 days.

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Ezekiel 4:9 (NIV)"Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side."

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Below, find a more modern-day recipe for Ezekiel Bread.

. EZEKIEL BREAD . 2 1/2 c. Whole Wheat 1 1/2 c. Whole Rye 1/2 c. Barley 1/4 c. Millet 1/4 c. Lentils 2 Tbsp. Great Northern Beans (uncooked) 2 Tbsp. Red Kidney Beans (uncooked) 2 Tbsp. Pinto Beans (uncooked) 2 c. lukewarm Water, divided 1/2 cu. plus 1 tsp. Honey, divided 2. Tbs. Yeast 1/4 c. Extra-Virgin Olive Oil .

Measure and combine all of the above dry ingredients (except Yeast) in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour and should make eight cups of flour. Four cups per batch of bread - Place four cups into freezer bag and store for future use. Place remaining four cups of 'flour' into large bowl. Measure one cup of lukewarm Water in a small mixing bowl. Add one tsp. of Honey and 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 ingredients: Olive Oil, 1/2 c. Honey and the remaining cup of warm water. Add the dissolved yeast to the bowl and stir until well mixed. It should be the consistency of slightly "heavy" cornbread. Spread this mixture evenly into an 11 x 15 in loaf pan sprayed with no-cholesterol cooking oil. Allow this to rise for one hour in a warm, non-drafty place.

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Bake at 375° F. for approx. thirty minutes. Check for doneness (Should be golden brown and not stick to fork/toothpick when poked).

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This bread should have the consistency of baked cornbread

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