From ancient times to the present day, the daily diet of people in the Middle East has been a whole-grain flatbread, rich in trace elements and minerals, which
From ancient times to the present day, the daily diet of people in the Middle East has been a whole-grain flatbread, rich in trace elements and minerals, which was "baked" or dried in an oven or on stones heated in the sun or fire. In hot-burning countries, barley, otherwise spelt or wheat, can be used as a base with water, salt and oil. Ezekiel's bread is based on a recipe from the Bible (Ezekiel 4:9). It should not be baked as a flatbread until crispy, as it dries out quickly, being no thicker than a finger. It can also be made with yeast in the form of leavened bread. A wheat-free version of the EZÉKIEL bread is the OATMEAL flour mix.
Ingredients:
Wholemeal flour ofbarley, wheat, spelt, millet, yellow peas, beans and lentils.
Allergens in the product:
gluten (underlined in the ingredients)
Average nutritional value per 100 g of product:
Energy
1424 kJ (337 kcal)
Fat
2,4 g
-of which saturated fatty acids
0,5 g
Carbohydrate
63,6 g
-of which sugars
2,4 g
Protein
11,5 g
Salt
0,1 g
Suggested use:
Mix with water, sea salt, olive oil until thick, cook in a pan or contact grill. An ancient recipe (590 B.C.) on the principle of protein supplementation (a mixture of pulses and grains). See Ezekiel 4.4.9.verse.
Storage:
dry, cool place
Place of origin:
Hungary (domestically processed product)
What kind of diet can be used:
Vegan
Vegetarian