EZEKIEL MIX SPREADSHEET

Bread Beckers Item #DescriptionQty based on 1 bucket of beans
08050Hard Red Wheat14.0 Buckets
07090Spelt8.0 Buckets
02120Barley2.8
04880Millet1.5
02840Lentils1.3
02720Kidney Beans1.1
03030Pinto Beans1.0
02590Great Northern Beans1.0
05871Extra Virgin Olive Oil 3L79ea – 3L Tins
09618Bakers Grade Honey 1Gal42 gals
00041Yeast 1LB package30 packages
06993Redmond Salt – 10LB pail2 pails

This will make 504 recipes of Ezekiel Bread based on the recipe in the Bread Beckers Recipe collection. One recipe calls for a fasting of one 8 oz piece of bread/day – therefore is calculated to feed 1 person for 8 days on that portion.

This is enough ingredients to make Ezekiel Bread for 14 people for 1 year based on eating an 8 oz portion/person/day

These number represent using a bucket of the smallest ingredient – the beans – as the base and calculating how much other ingredients will be needed/bucket of beans to make into Ezekiel Bread only.

Since you will probably not make it all into Ezekiel Bread you could cut the honey and oil and some of the grain amounts in half to bring the price down.

This spread sheet was developed to give someone a basic idea of how much grains and beans and other ingredients to purchase for the Ezekiel Bread based off a 6 gal bucket of the smallest quantity ingredient (the beans).

As you can see this is a lot of food and could easily feed a large household for a year.
Quantities could of course be reduced for 1-2 months of storage.

We like this variety of grains and beans for storage as it gives such a good cross section and versatility of food that can be prepared besides just the Ezekiel Bread. Add some stores of brown rice, corn, oats and perhaps black eye peas and you have a fairly complete storage of good food.

Be Prepared – Food Storage Quantities

This is not intended to be a comprehensive list of all recommended storage items but focuses on food, water and food preparation needs, especially those provided by Bread Beckers.

Water – 1 gal/person/per day
To sustain life for 1 person for 1 year

Grain – 400 lbs
• 300 lbs – mostly wheat, spelt and kamut
• 100 lbs – mixture – corn, oats, millet, sorghum, popcorn, etc

Beans/Legumes/Brown Rice – 60 lbs
• kidney beans, pinto beans, great northern, baby lima, lentils, black-eye peas, soy beans, mung beans,
• sunflower seeds, flaxseeds, etc
• brown rice, brown rice and brown rice blends, and oats have about 1 year shelf life – mylar packaging with O2 absorbers of smaller quantities is recommended for longer storage
• Beans will continue to dry so older beans will require a longer soak or might be best used to mill into flour. Also rotate out storage of beans.

Ezekiel Mixture of Grains and Beans (see spread sheet)

Ezekiel Mix- A combination of beans and grains that form a complete protein. Grains provide the lacking amino acids in beans, while beans provide those lacking in grains. The perfect combination, which may explain why so many cultures around the world eat beans with rice or some other form of grain.

The Ezekiel mixture comes from Ezekiel 4:9 where God instructs Ezekiel to combine wheat, spelt, barley, millet, lentils and beans. A recipe for this bread is in the Bread Beckers Recipe Collection. The flour from this combination can also be used to make muffins, pancakes, cookies and brownies. The Ezekiel mixture combination can also be used whole and boiled with broth and added vegetables to make a delicious stew.

The Ezekiel mixture of grains and beans gives a good base for any food storage pantry, providing not only the wheat and other nutritious grains as the base but also lentils and beans that can all be prepared in a variety of ways.
Add some other favorite grains and beans, such as corn and/or popcorn, oats, rice and/or black eyed peas and you have a great variety for food storage.

Sprouting seeds
• Most of the above grains and beans should sprout except for oats and brown rice
• Additional sprouting seeds might be alfalfa, clover, broccoli, radish

Sweeteners – 60 lbs – Stores indefinitely
• Honey, molasses, evaporated cane juice

Powdered Milk – 16 lbs
Additional soy beans or sweet brown rice can be stored for making your own non-dairy milks

Fats and Oils – 2-6 gallons – these should be rotated out and replace as storage is used
• Extra virgin cold pressed olive oil in tins or bottles
• Coconut oil – jars or 1 gallon pails

Salt – 8-10 lbs – We use Redmond
• Redmond natural mined mineral salt – stored in plastic food grade buckets

Baking Powder – 5 lbs
• Has about a 2 year shelf life

Yeast – approximately 1 lb for every 2 buckets of wheat

Baking soda – 5-10 lbs
Vinegar – 1-2 gallons

Seasonings and spices
Cinnamon, nutmeg, cayenne, ginger, vanilla extract

Dehydrated fruits and vegetables – a great way to store garden produce – easily stored with no electricity or large space requirements
• Apples, bananas, fruit leathers, spinach, onions, tomatoes, cucumbers, carrots, celery

Bentonite clay – We use Redmond – No home should be without clay
• Unsurpassed versatility for first aid uses: bee stings, burns, rashes, poison ivy.
• May be mixed with water – drink for upset stomach, dysentery, detoxification

Equipment
Electric grain mill – Wonder Mill/Nutrimill
• Non Electric Hand Mill – Wonder Junior Deluxe
• Food Dehydrator – Excalibur or Sedona
• Electric Mixer – Ankarsrum Original – by far the finest mixer on the market will last a lifetime – optional attachments for all kinds of food preparation
• Seed Sprouter – Sprout Garden, Fresh Life (electric)
• Manual wheat grass juicer –
• Soy Milk Maker – Soyabella – for rice milk, almond milk – for those needing dairy free
• Butane Burner Portable Cookstove by Jaccard
• Cameron Stovetop Smoker

• Fermentation Crock 5L and 10L – for making kraut/fermented vegetables
• Joyce Chen Spiralizer – for making raw “noodles” out of zucchini and other produce
• Floating Oil Candle Kit

Going With the Grains – Rice

Rice is grown worldwide in more than 100 countries and on every continent except Antarctica. It is consumed by more people in the world than any other grain. Rice, like wheat and barley, belongs to the grass family of grains but unlike wheat and barley, it does not contain gluten forming proteins, making rice naturally gluten-free.

Rice is also unique in its structure. Like most grains, the rice kernel has 3 main sections, the husk, bran and embryo. Most of the nutrients, oils and fiber are concentrated in the bran. Unlike other grains, where the oils are concentrated in the germ, in rice the oils are found in the bran. Therefore once the protective husk is removed, the oils in the bran layer are exposed to air and oxidation and rancidity begin. For this reason brown rice cannot be stored indefinitely. Stored in a cool, dry place, brown rice can be stored for 6 months to 1 year. Contrary to some beliefs, white rice is not a whole grain, as the highly nutritious bran layer is removed by polishing. The oil laden bran is removed to prevent spoilage, but this refinement comes at great nutritional cost.

Know Your Rice

Rice is often characterized as one of three varieties – long grain, medium grain, or short grain rice. These varieties refer to the length and shape of the grain. Simply speaking, long grain rice will have a longer cylindrical shape, whereas short grain rice will be shorter and wider. When cooking rice dishes, you’ll want to think about the desired texture of the rice. The starch content varies from rice type to rice type. A shorter, plumper kernel contains more starch. It will affect whether rice is sticky or light and fluffy.

Long Grain Rice – This rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and fluffy when cooked.

Medium Grain Rice – When compared to long grain rice, medium grain rice has a shorter, wider kernel. Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together.

Short Grain Rice – As its name indicates this rice is the shortest of the three varieties with a kernel that is nearly twice as wide as it is long. This rice is short and best for sushi. It has a sticky texture when cooked.

Sticky Rice – Also known as sweet rice, is a short grain rice and is used in many traditional Asian dishes, desserts, and sweets. When cooked, sticky rice is especially sticky and is often ground into rice flour.

Aroma is another factor to consider when cooking with rice. Certain rice varieties, jasmine and basmati, give off pleasing fragrances while being cooked.

Basmati Rice – Basmati rice is a type of long-grain rice. When cooked brown basmati rice imparts a subtle nutty or popcorn-like flavor and aroma.

Jasmine Rice – Jasmine rice, sometimes known as Thai fragrant rice, is a type of long grain rice with a long kernel and slightly sticky texture that imparts a subtle jasmine flavor and aroma when cooked.

Rice flour has gained in popularity with the increased interest in gluten-free baking. As with other whole grains, once brown rice is milled into flour, the oils and nutrients quickly oxidize, not only reducing nutritional value but also causing off flavors. There is simply no comparison, in both texture and flavor, between using freshly ground brown rice flour for baking and the premade gluten-free mixes on the market. Most gluten free mixes and prepared products use white rice with addition of simple starches and sugars.

Freshly milled long and medium grain brown rice flour is better for baking than short grain rice. Rice flour is best when finely ground and used for quick breads, such as muffins or pancakes, or to give a ”short” texture to cookies. The addition of starch and xanthan gum is necessary when using rice flour for yeast breads.

Recipes this week:

Coconut Rice Pudding with Strawberry and Nectarine Compote

Rice Flour Shortening Bread