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Ancient bread sprouts anew- Ingredients date to biblical times (Health)

posted by bibleprobe(R) Homepage, Mass., 09.24.2013

In the Bible, God gave these instructions to Ezekiel. This bread, along with water, was the only thing the prophet was to live on the 390 days he was to lie on his side - while he was bearing the sins of Israel upon himself during a time of famine.

Ezekiel 4:9 (KJV): Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof.

Many think 'fitches' refers to the seed of the Nigella sativa flower aka: fennel flower, nutmeg flower, black caraway, black cumin, and Roman coriander. Thymoquinone, found in the seed oil extract of N. sativa, has been shown to have anti-neoplastic effects in rats and mice and in cultured human cells from several types of cancer, including pancreatic ductal adenocarcinoma. It has protective antioxidant and anti-inflammatory effects, and promotes apoptosis (cell death) of the cancer cells. RE: Wikipedia

Spelt is an “ancient grain” that is an excellent source of manganese and a good source of fiber, protein, copper, and zinc.


I recently bought a loaf of flourless low glycemic EZEKIEL 4:9 Bread at my local Whole Foods store (usually in their freezer). It's rather expensive, but it tastes rather good. I actually love this bread toasted with light, low calorie butter & maybe a small amount of concentrated 'flax lignans' sprinkled on the butter. Can it be that because its recipe is in the Bible, that God is telling us that it is good for us? Do your own research on 'Ezekiel 4:9 Bread' at Google, HERE

/s/ Steve @

Ancient bread sprouts anew- Ingredients date to biblical times
Ancient bread sprouts anew
Ingredients date to biblical times


In recent years bread has found itself in an increasingly contentious relationship with the general public. Sales have flat-lined, and to dieters everywhere the staff of life has come to equal unwanted carbs - otherwise known as poison. In an effort to resuscitate the market, breadmakers have festooned just about every package with the words "whole" or "multi-grain," which usually translates to a little or even a lot of whole-wheat flour, plus some seeds. But there are a few bakeries - until recently fringey and on the West Coast - that make bread not from flour but from whole sprouted grains. Sprout a grain and you get a protein punch as robust as any powdered shake or bowl of beans. Sprouted bread, it could be said, is officially in the nation's culinary zeitgeist.

Renewed faith in sprouted bread
Recipe Sprouted bread

MAKING SPROUT BREAD at Boston Globe link below - Below is the end result
Photos Making sprouted bread, step by step
After he slices the cooled bread, a friend tells him the densely textured and flavorful loaf "makes other bread seem like a saltine."

According to some, sprouted bread has been around since biblical times. Witness a couple of sprouted bread bestsellers named after holy scripture. (Ezekiel 4:9 reads: "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it.") To the more romantically inclined, those are sprouting instructions and a recipe with one seriously long pedigree. Meanwhile, the cynics in the crowd suspect this is a fad concocted by a few crafty marketers.

I was a skeptic - on multiple levels. The first provocation was my wife, who came home with packages of sprouted bread refrigerator-shipped from California, favoring this distinctly un-local fare to the artisanal loaves I was pulling from the oven every week. My cries of "But this is fresh-baked bread!" were met with her stares. I was further piqued by the little "�" on her packages that follows the verses from Ezekiel and Genesis. Copyrighting scripture from the Bible? Are you kidding? This is the sort of challenge the avid home cook does not take lightly.

Finish reading this at: Boston Globe


More health related articles at

White bread enters the bloodstream so rapidly, in fact, that it is often used as the reference for glycemic index (GI) testing. That is to say that white bread scores a perfect 100 on the GI scale. (Holt et al, 1997)

Sprouted grains are not nearly as processed as the stripped flour. Sprouted grains are far more easily digested in the human body than commercial wheat.


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