In the biblical world, grain was the foundation of life, and bread was more than just food—it was a symbol of sustenance, community, and God’s provision.
This category is a tribute to the staff of life in ancient times. Here you will find recipes for the simple, unleavened bread baked on hot stones, the hearty grain porridges that sustained a household, and the parched grain that was a traveler’s fare. Each recipe reflects the central role of wheat and barley in the daily life and diet of the ancient Israelites, connecting you to the very substance that nourished figures from Abraham to Jesus.
Recipe 1: Ancient Unleavened Flatbread
This simple, rustic bread was a daily staple. Made with just two ingredients, it was quickly prepared and baked on hot stones or a griddle, making it the perfect food for travelers and a core part of the Passover meal.
Ingredients:
- 2 cups whole grain flour (barley or whole wheat)
- ¾ – 1 cup water
- A pinch of salt (optional, as salt was a commodity)
Instructions:
- In a bowl, mix the flour and salt (if using). Slowly add water, kneading until a stiff, smooth dough forms. Do not over-knead.
- Divide the dough into small balls. Using your hands or a stone, flatten each ball into a thin, round disc, about ¼ inch thick.
- Heat a flat stone or griddle over a fire. Place the dough discs on the hot surface and cook for 1-2 minutes per side, or until golden brown and slightly puffed. Serve immediately.
Recipe 2: Jacob’s Red Lentil Pottage
A hearty, nutritious stew of lentils and grains, this pottage was a common meal. It is famously mentioned in Genesis 25, where Esau sells his birthright to Jacob for a bowl of this humble dish.
Ingredients:
- 1 cup red lentils
- ½ cup barley (whole or cracked)
- 4-5 cups water or broth
- 1 small onion or leek (wild onion would have been common)
- A few cloves of garlic
- A sprig of hyssop or thyme
- Olive oil for cooking
Instructions:
- Rinse the lentils and barley well.
- Heat a pot over a fire. Add a splash of olive oil and sauté chopped onion and garlic until fragrant.
- Add the rinsed lentils, barley, and hyssop. Pour in the water and bring to a simmer.
- Cook for 45-60 minutes, stirring occasionally, until the lentils and barley are tender and the stew has thickened. Remove the hyssop sprig before serving.
Recipe 3: Ezekiel’s Daily Bread
This unique recipe is a direct command from the book of Ezekiel. The prophet was instructed to mix these specific ingredients and bake them into bread, giving us a literal recipe from the Bible itself.
Ingredients:
- Wheat
- Barley
- Beans
- Lentils
- Millet
- Spelt
(Note: In ancient times, these grains would have been ground into flour or used whole. A simple, rough grind is most authentic.)
Instructions:
- Combine equal parts of each ingredient. A small handful of each would be a good starting point.
- Grind the grains and legumes into a coarse flour using a millstone or mortar and pestle.
- Mix the flour with enough water to form a stiff dough. This would not have been a smooth, uniform dough.
- Knead briefly and form into a round, flat loaf.
- Bake on hot embers or on a griddle until cooked through.
Recipe 4: Parched Grain of Ruth
This simple, nourishing food was a common snack for laborers and travelers. In the book of Ruth, Boaz offers Ruth parched grain, a sign of his kindness and provision. The process of parching, or roasting, preserved the grain and made it easily digestible.
Ingredients:
- 2 cups whole, unhusked barley or wheat grains
- A pinch of salt (optional)
Instructions:
- Gather the unhusked barley or wheat grains.
- Spread the grains in a shallow pan or on a flat stone.
- Place the pan over a gentle fire or embers. Stir the grains continuously to prevent burning and to ensure even roasting.
- Continue to roast until the grains are lightly toasted and the outer husks begin to crack and blacken. This process makes the grains easy to eat and gives them a nutty flavor.
- Allow the parched grains to cool. Rub the grains between your hands to remove the brittle husks. The kernels can be eaten as they are, with a pinch of salt if desired.
Recipe 5: Wheat Porridge with Honey
This simple porridge was likely a common morning meal or a comforting dish for the sick. It provides a good source of energy from grain and natural sweetness from honey.
Ingredients:
- 1 cup coarse-ground whole wheat
- 3-4 cups water
- 1 tbsp raw honey
- A pinch of cinnamon or a spice of your choice (optional, depending on availability)
Instructions:
- Bring water to a boil in a pot.
- Slowly stir in the coarse-ground wheat. Reduce heat to a simmer.
- Cook for about 30 minutes, stirring occasionally, until the wheat is tender and the porridge has thickened.
- Remove from heat and stir in the honey. Serve warm.
Recipe 6: Spiced Date & Grain Bars
These nutritious bars, similar to a modern granola bar, would have been an excellent travel food or a sweet energy boost. They use dates, a key crop in the region, as the primary sweetener and binder.
Ingredients:
- 1 cup dates, pitted and finely chopped
- 1 cup parched grain (see Recipe 4)
- 2 tablespoons honey or date syrup (“dibs”)
- A handful of sesame seeds (optional)
Instructions:
- In a bowl, mix the chopped dates, parched grain, and honey or date syrup until a sticky mixture forms. The mixture should hold together well.
- Press the mixture firmly into a flat shape on a clean surface. The thickness is up to you, but about 1 inch is good for stability.
- Cut the flattened mixture into small squares or bars. They can be wrapped in fig leaves or cloth for storage.
Recipe 7: The “Manna” Flatbread
While not the literal manna from heaven, this recipe represents a simple, honey-sweetened flatbread that would have provided sustenance in a desert environment. The name evokes the miraculous bread that sustained the Israelites in the wilderness.
Ingredients:
- 1 cup whole grain flour
- ½ cup water
- 1 tbsp raw honey
Instructions:
- In a bowl, combine the flour and honey.
- Slowly add the water, kneading the mixture until a uniform dough forms.
- Divide the dough into small balls and flatten them into thin discs.
- Cook the discs on a hot stone or griddle for 1-2 minutes per side, or until golden brown. Serve immediately.
Recipe 8: Lentil & Wheat Flour Buns
These savory buns are a twist on a common grain dish. The addition of lentil flour would have provided extra protein and a distinctive texture.
Ingredients:
- 1 cup lentil flour
- 1 cup whole wheat flour
- ½ cup water
- A pinch of salt and hyssop (or a simple herb)
- Olive oil for brushing
Instructions:
- Mix the lentil flour, whole wheat flour, salt, and herbs in a bowl.
- Gradually add water and knead into a firm dough.
- Form the dough into small, bun-like shapes.
- Place the buns on a hot griddle or in a clay pot. Cook until they are firm and the outsides are slightly browned. Brush with a bit of olive oil before serving.