Mediterranean Lifestyle Part 2

 

Journal Entry 2:

Ezekiel was a prophet in the Old Testament. God chose him to prophesize to the Jews that the Babylonians were going to destroy Judah. The Jewish people at that time had conformed to worldly ways such as worshipping idols and prostitution. That is just to name a few of their sins. God says in Ezekiel that the city of Judah makes the citizens of Sodom look like saints.

The people are warned through Ezekiel that they will be killed, and the land of Judah will be pillaged. Those that survive will die from famine. In Ezekiel 4:9 God tells Ezekiel to “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.”

Much to my surprise, one can purchase “Ezekiel” bread. It is quite delicious and has become one of my favorite breads.

Ezekiel bread is made of sprouted grains. This sprouting process makes the bread easier to digest and is a complete source of plant-based protein. Sprouted bread is better for the body because as the body breaks down the grain, it releases enzymes that transform carbohydrates into smaller molecules that are easier for the body to process. Sprouted grains also unlock vitamins and minerals, which are more readily absorbable by the body during digestion.

The sprouting process breaks down starches, which means that Ezekiel bread has fewer carbohydrates than most breads. This is good news for those individuals who choose to eat a low carb diet.

You can make your own Ezekiel bread, but I must confess that I purchase mine. I also do not own a flour mill and this is a necessary tool for grinding the grains. The process of making the bread looks to be quite time consuming, but if you are feeling adventurous, I have found a recipe from allrecipes.com for you to try.

2 ½ cups wheat berries

1 ½ cups spelt flour

½ barley

½ cup millet

¼ dry green lentils

2 Tablespoons dry great Northern beans

2 Tablespoons dry kidney beans

2 Tablespoons dried pinto beans

4 cups warm water (110 degrees F)

1 cup honey

½ cup olive oil

2(.25 ounce) packages active dry yeast

2 Tablespoons Salt

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.

Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5-inch loaf pans.

Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.

Bake at 350 degrees F for 45 to 50 minutes, or until loaves are golden brown.