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Gangi`s “Best Ever” Esekielbread

7. January 2013

I remember very well the first times I visited Hedalen…it was pure magic for me. I would be driving from Bergen, and for each mile I left behind me I felt lighter and extremely joyful. Like suddenly a hidden source started opening inside, pouring out all the “fun” that was kept well down at home. The moment I came over the mountain from Nesbyen and approaching Hedalen, was the peak of the journey, I could feel like I entered a secret garden or something, like “Alice in Wonderland”….. Through these hours of driving it happened an amazing transformation, I was a new person when I arrived in Dharma Mountain. Wow, is good to remember these moments….

Back to the reason for this article. Gangi. And her breads. And the fact that I was always passing her house coming to Hedalen, and I was always thinking about her standing there in the kitchen and making breads… (which most probably she was not..)And telling myself to remember to order some bread for me to pick up on my way home…

So I got to know that Gangi was baking her own Esekielbreads at her home, and also selling them to those who wanted to buy. As I was always interested to eat more “healthy”I would of course buy form her, especially after I got to know that this bread is made from sprouts, very little yeast, no sugar, and using speltflour. Her breads was so delicious and moist. I have been trying to make them myself sometimes, but I dont really nail it. Not like hers. I mean, mine is good also, eatable for sure, but a little more dense, not that moist and light as Gangis. So I asked Gangi if she would share her recipe and instructions with us, and she was more than happy too, so here it comes.

Thank you Gangi!

Love Modini


“Best Ever Esekielbread”:


70 grams whole barley

140 grams whole spelt

140 grams white beans

140 grams green lentils

140 grams millet (hirse) – cooked and rinsed in cold water

3 dl water

5 grams fresh yeast

2 – 2,5 seasalt

17 dl cold water

2 kg wholemeal spelt (sammalt)

1 kg finely ground spelt (fin)

Soak barley, spelt, beans and lentils covered with water for about 12 hours.

Rinse and transfer the mix to a seed bank or bring back to the bowl and keep rinsing them 2-3 times for 2-3 days. After they have sprouted put them in a food processor together with 3 dl water and the cooked millet – blend until well combined. Transfer the mix to a big bowl and add the rest of the ingredients – only mix the yeast with the water (cold water) before you add it. Knead the dough very well and leave it to rise for about 8 hours.

TIPS; make the dough in the night and finish the breads in the morning.

After the dough is done rising, again you should knead it well. Butter (or use oil) and flour some loafpans. Gangi doesnt remember how many breads that came out of this dough, but she found that using 1,5 liter loaf pan and adding about 900 grams dough for her was a good size for the breads. When the dough is in the forms, they should rise again for 2 hours. Than you place them in a cold oven, put the temperature to 175 degrees and bake the breads for about 1 – 1,5 hour, depending on the size of your breads.

Good luck and happy eating!




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