Ezekiel Mix - K129 - 88 oz. #10 can

In stock

Our Ezekiel mix is a marvelous mix of grains and legumes that can be ground into a flour.  This mix comes from the Bible, the Book of Ezekiel, hence the name.  Ezekiel mix makes a hearty dense bread.  It is very rich in fiber.  Ezekiel mix makes great bread to make sandwiches out of and other fun items.  This is a great mix for those that are looking for a way to be very healthy in their diet.  This is a need for your long term food storage staples.

Ingredients:  Hard Red Wheat, Spelt, Pearl Barley, Pinto Beans, Lentils, Millet, Great Northern Beans, Kidney Beans. This product is non-GMO.

Contains:  Wheat

(Product is sourced in the USA)

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.ezekiel mix

#10 can:  K129-  88oz. (2495g)  43 servings

Also available in:

Bulk:  B043-  199 servings

5 Gallon Super Pail Bucket:  E070-  270 servings

Ezekiel mix is a mix that comes from the Bible.  It is a mix that can be ground into flour to be used for bread.  This mix includes all kinds of grains and beans.  This is great for making a hearty nutritious bread.  This is a delicious addition to your food storage staples.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store up to 20-25 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

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Nutritional Information

Directions:  Grind to make bread. 

  5 1/4 Cups Ezekiel-Mix Ground into Flour (makes 3 loaves)  Measure into a large bowl: 4 cups warm water 
     1 cup honey or molasses 
     1/2 cup oil 
     2 Tbsp yeast 
     Mix and set aside for 5 minutes until frothy.      Measure the flour and add to the flour, 2-3 tsp salt.      Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.      This is a batter bread that will not form a smooth ball.  Pour into 3 greased bread pans in even amounts.       Place pans in oven on lowest heat to rise (170 degrees) .  Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. It will take about 15-20 minutes.       Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven.