A - Ezekiel bread can be purchased at your local health food store in the refrigerated section. You might be interested in the following web site addresses for information of stores closest to you: www.food-for-life.com, or info@food-for-life.com

Ezekiel, Essene and Manna breads are made from 100% sprouted grains, as opposed to all other commercially available sprouted grain breads which also have regular flour included in the recipe. The lectins in many grains are contained in the seed coat. The seed coat is actually metabolized by the seed/grain when it is germinated, thereby eliminating the lectin and rendering the food useable. New brand names of sprouted grain bread are continually coming to market.

Ezekiel Bread Mix is a blend of four grains and four beans based on the biblical recipe of Ezekiel 4:9. It is composed of nutritious Whole Grains and Beans. Ezekiel Bread Mix must be ground into flour before being made into bread. It can be baked into Ezekiel bread, or used in soups or stews. Additional recipes can be found at Recipes and Trail Foods, Book III. This product sustained the prophet Ezekiel for 390 days. A less expensive formula using Rye instead of Organic Spelt has been developed.

Ezekiel Bread Mix is a blend of four grains and four beans based on the Biblical command, where the Lord told the prophet Ezekiel to make a fasting bread using 4 Beans and 4 Grains, 'to grind it into flour and make it into bread' Ezekiel 4:9. Ezekiel Bread Mix must be ground into flour before it can be made into bread. Please, see the recipe on the Ezekiel Bread Mix page. It can be baked into Ezekiel bread, or used in soups or stews.

Our California Style Complete Protein Bread contains the essential ingredients as listed in Ezekiel Verse 4:9 in the Old Testament.

SUBWAY? breads are made for the sole use of preparing sandwiches in SUBWAY? restaurants. However, some test markets do offer a piece of bread with the sale of a salad.

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense.

Yes, put them into the freezer immediately. Take it out slices at a time. For a nice soft slice of bread just put in the microwave for a few seconds until warm and enjoy!

All bread has yeast and the idea is that you TOAST it WELL. This kills the yeast. I would avoid sourdough and fruity breads but the others are fine. Return to Top.

Our bread rises as a result of the starter method we use. All Pacific Bakery products are made under supervision of Kosher Overseers of America (KOA). They are not suitable for Passover because they are leavened.

These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Commercial breads can contain non-vegan ingredients, including whey, honey, shortening (some labels specify vegetable shortening, which is vegan), milk, and eggs. Sodium stearyl lactylate, glycerides, emulsifiers, natural flavor, mono- and diglycerides, glycerides, emulsifiers, artificial flavor, and lactase are just a few of the ingredients that, although not in every case necessarily animal-derived, should be considered non-vegan. Some bakeries grease the bread pans with animal fat.

The Zone is not about completely avoiding certain foods, but more about making wise choices and balancing your foods. No food is absolutely banned on the Zone. While these food items should not be used often, it is ok to include them with your meals on occasion. As a general rule, you should try to keep unfavorable carbohydrates to 25% or less of your total carbohydrate allotment.

For answers, experiments, pictures and step by step instructions for making bread, visit this website: www.howstuffworks.com/bread.html.

instant read thermometer will let you know when the bread is thoroughly cooked. It should read at 190 degrees F when put into the middle of the bread after baking. If the cycle is over and bread is not cooked all the way through, you may finish it in your conventional oven. Another option, if you bread maker has a Bake Only cycle, is finishing it in the pan. However, most machines need time to cool off before they can bake again.

Bread collapsing may be a sign that you are using too much liquid. When too much fluid is added gluten growth is stimulated so much that the dough cannot hold its structure and collapses.