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A Cooking Adventure with Thom

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Ezekiel Rolls with Sesame Seeds

Makes: 12 Rolls


A flavorful and healthful bread made in the likeness of the recipe described in Ezekiel 4:9 "Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.



4 tsp. Dry Yeast
2 cups Whole Wheat Bread Flour
1 cup Spelt Flour
cup Millet Flour
cup Barley Flour
cup Lentil Flour
cup Carob powder
⅛ cup Soy Flour
tsp. Cumin, ground
1 tsp. Soya Lecithin, liquid
4 tbsp. Molasses
2 cups Water, warmed to 52C. (125 F.) - adjust quantity as required
Sesame Seeds

Cooking Method

Add the dry ingredients to a mixing bowl or dough mixer in the order listed. Form a depression in the dry ingredients and add the Lecithin, Molasses, and of the Water. Mix and kneed the mixture adding water as necessary to maintain proper dough consistency. The total kneading time should be approximately 20 minutes.

Place a thin layer of Sesame Seeds on a bread board or clean counter top. Place the dough on the Sesame Seeds and form into a cylinder about ⅓ m. (12") long. Cut into 12 pieces and lightly press the uncoated ends of each piece of dough into the Sesame Seeds and form into a roll shape. Place the rolls on a cookie sheet or baking pan or upon a pizza sheet (we prefer terracotta).


Set the oven to warm setting 45C (120F). Be careful that the oven does not overheat. Place the bread pans in the oven to raise to dough. When the dough is slightly over double the size, turn the heat up to 175-180C (350-360F). Bake for approximately 25 minutes. When the crust is firm, but not crispy, the bread is done. Remove from oven and baking pan. Let cool on a wire rack. Enjoy!

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