Sprouty's Recipes

The Lord's Bread (Ezikiel Bread)

The Lord indicated in Ezekiel 16:19 that the bread He gave to His people was of fine flour, oil, and honey.  The following recipe from the Lord has these three basic ingredients.  The ingredients are as follows:

7 cups fresh finely ground wheat flour
1 teaspoon sea salt
2 eggs
½ cup olive oil
½ cup local honey
2 tablespoons traditional regular yeast
1 ½ cups warm water (105-115°F)

The Basic Recipe
Place one teaspoon of the honey in a bowl with 1½ cups of warm water.  Place two tablespoons of traditional yeast (not rapid rise) in the bowl of warm water.  Cover and set aside for 10 minutes.

While the yeast activates, combine 6 cups of fresh finely ground wheat flour with salt in a large mixing bowl.  Keep 1 cup flour aside for later use. 

Combine the oil, honey, and eggs (eggs are optional) in another bowl.  Wisk or mix into a smooth consistency.

Pour both bowls of liquid into the large bowl of dry ingredients.  Mix into a ball of dough.  Add as much of the remaining flour as needed in order to get the dough ball into the right consistency.  Once you have it mixed, press down the dough ball with your hand and fold it over.  Press it down again and fold it over (this is called kneading).  Continue to knead the dough for five to seven minutes so that the ball of dough is very flexible but does not stick to your fingers.  Occasionally you may need to add some more of the last cup of flour as you knead it.  When you have finished, you should have a large ball of dough that will not stick to the sides of the bowl.  Leave the dough ball in the bowl and cover it with a cloth.  Set it aside to rise for 45 minutes to one hour in a warm place.

After it has risen for about an hour, uncover the bowl and punch the middle of the dough ball with your fist.  It will collapse.   Form it back into a ball and the basic recipe is ready to be made into a number of different items.  There is enough dough for two loaves, or one loaf plus some rolls.  You may also want to bake with half of the recipe and store the other half in the refrigerator. 

Put the part you want to store into the refrigerator in a bowl and cover it.  This can last up to a week if it is punched down each day (just punch it with your fist to release the air and roll it back into a ball).  Cover it again with cling wrap (best not to allow the cling wrap to touch the bread) and place it back in the refrigerator.  When you are ready to use it, punch it down, form your rolls or bread, let it rise in a warm place for about an hour and then bake it as you would normally bake it.

Take a medium size bread pan and slightly oil it with olive oil.  Take one of the two dough balls from the original recipe.  Shape it into a loaf and place it into the bread pan.  Cover the pan with a cloth and place it in a warm place.  Allow it to rise for 30-45 minutes.  Cook it at 350° F for about 25 minutes or until the top is a golden brown.

Traditional Rolls
The best pan for cooking rolls is a deep cast iron skillet.  A Pyrex casserole dish also works well.  Slightly coat the pan with olive oil.  Take the dough ball and pinch off a piece that will roll into a ball of about 1 ½ inch diameter.  Place them into the pan so they do not touch the sides or one another about 1 inch apart.  This will give them room to rise.  Cover the pan and set it aside in a warm place to rise for about 30-45 minutes.  Cook at 350° F for about 10-15 minutes or until the tops are brown (ovens vary greatly in the time needed).