The following recipe was an experiment. With so many people asking how to bake bread in case of a power outage, my mind began to wonder: If the manna could be ground and made into a cake or boiled and eaten, why couldn’t the makings of our Ezekiel Bread? The experiment was a delightful surprise. This is the only soup/stew type dish I make that everyone in my family likes. The variations are limitless, so be creative. I originally used dried potatoes and onions to make this a truly “food storage” dish. ONE recipe fed our family of nine for several meals.
1 recipe of the grains and beans for Ezekiel Bread whole, unground (see Ezekiel Bread Recipe)
5 quarts water
1 large onion
1 Tbs. salt
2-4 Tbs. bouillon (chicken or beef)
pepper to taste
3-4 cloves garlic
2-3 Tbs. cumin
Bring to a boil. Simmer over low heat 8-10 hours. You may use a pressure cooker and cook for only 3-4 hours. Be creative and use any and all seasonings and vegetables your family enjoys, such as carrots, tomatoes, chili powder, basil etc.