Name: Ezekiel Flour
Prep time: 10 min
Total time: 10 min
Ingredients: 2 ½ Cups Hard White Wheat; 1 ½ Cups Spelt; ½ Cup Hulled Barley; ¼ Cup Millet; ¼ Cup Lentils; 2 Tablespoons Red Kidney Beans; 2 Tablespoons Northern Beans; 2 Tablespoons Pinto Beans

A nutritious flour to use in recipes for pancakes, biscuits, muffins, bread, and cakes.

Ezekiel Flour

½ Cups Hard White Wheat

½ Cups Spelt

½ Cup Hulled Barley

¼ Cup Millet

¼ Cup Lentils

Tablespoons Red Kidney Beans

Tablespoons Northern Beans

Tablespoons Pinto Beans

Mill all grains and then stir flour thoroughly.

Annette, I have tried this recipe and it turned out great! Thank you! 
After doing additional research on Ezekiel bread in the Bible, I've discovered that some people think that what was translated as "spelt" might have been referring to "black cumin seed" (aka Nigella Sativa). 

Logically: It makes sense that the first 2 ingredients were grains (wheat, barley); the next 2 ingredients were legumes (beans, lentils); the next ingredient is a seed (millet)... so, I'm wondering if the 6th ingredient was also a seed (Nigella Sativa, aka black seed, aka black cumin seed) - not another grain (spelt). 

Have you seen anything about the 6th ingredient possibly being a seed (Nigella Sativa) and not a grain (spelt)?

Hi, I would love to try this flour mix and I like the idea of making our whole flour. But my concern is lentils, beans, millets it needs to be washed to get rid of any dirt. How did you handle it prior to grinding it? Did you wash it or not?

I really don’t see how this dough is enough for the quantity of bread pans listed, muffin tin yes, not that many bread pans.

I really want to make everything out of this flour. I have never eaten like I should and this flour would be perfect. But can you recommend this flour for pancakes or tortillas? I keep hearing soft white is the best for tortillas, but it just isn't as nutritious.0

Correct me if I'm wrong but to be properly digested and not harm the human (i.e. just one stomach) digestive tract,  doesn't wheat need first to be fermented, sprouted, or otherwise soaked before cooking/baking and eating?

https://www.youtube.com/watch?v=fRQNkE83REg

Learn how to make Ezekiel flour today! With simple ingredients, you can make Ezekiel flour in 15 minutes or even less!
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Today because I'm going to teach you how to make your own ezekiel flour. 

So I'm going to put together all of the ingredients for the ezekiel flour. 

2-½ cups hard white grain
1-½ cups spelt
½ cup hulled barley
¼ cup millet
¼ cup dry lentils
2 tablespoons of each - red kidney beans, Northern beans, pinto beans

Once you have milled this grain make sure you stir it up really well because we mixed quite a bit of the proteins in the beans, the lentils, and then with the grains. So you want to have a beautiful collection of beautiful combinations of these flours. 

Now let me just say, there's much to be understood about the book of Ezekiel, he was a prophet, he was a prophet that was talking about what was going to happen to Jerusalem. So he was to eat this bread that he makes for 390 days while lying on his left side. Now this was to represent the sin of the people. So 390 days has also been believed to represent years. And so 390 years now then he was returned to his right side for 40 days, he was also to limit the amount of bread that he ate, he was the only eat and it says 20 shekels. Now it's interesting, all of the different commentaries that I went back and researched, they varied on how much a shekel of weight. So I thought it seemed pretty, you know, determined that it should be one weight, but yet their weights varied from anywhere from 10 ounces to 20 ounces of bread, that's still not very much bread to eat all day long. 

So our takeaway is that even though this story is a symbol of hardship and scarcity to come, the bread is still a complete, nourishing factor that God designed. It's still a food that God gave ezekiel the profit to sustain him for over a year, just bread and water for one year.

Ezekiel Flour

Prep Time: 10 minutes

Total: 10 minutes

Servings: 9

Author : Annette Reeder - The Biblical Nutritionist

Ingredients

Instructions

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