As good as bread can get: the Amen Bakehouse process of sourdough Ezekiel bread creates the most optimized nourishment for body and spirit.

Starting with the grains - all organically grown to the highest standard. Heritage wheat varieties are worlds apart from the modern hybridized wheat so many people struggle to digest. Einkorn is the "original wheat": the first cultivated variety. Emmer and spelt are also ancient - all three are high in protein, minerals and antioxidants, and have a simple gluten structure. The combination of grains dictated by God in Ezekiel 4:9 contains all nine essential amino acids, making it a complete protein.

Secondly, the grains are soaked and sprouted in spring water for three days. This "activates" the growth potential of the grains, breaks down starches, and increases antioxidants. For beans and lentils, it significantly reduces anti-nutrients like lectins and phytic acid, and improves nutrient density and bio-availability. The sprouted grains are then dehydrated at a low temperature, to maintain the quality of "living food".

Third, the grains are freshly milled, and then used immediately to make dough before the nutrients oxidise and deteriorate. Fresh milling keeps the whole grain together; bran, germ and endosperm, complementary in their benefits. Freshly milled wheat alone contains 40 of the 44 essential nutrients, but shelf-stable mass produced flour only contains four, and is fortified with synthetic versions of these nutrients. Fresh milled flour, compared to store-bought, has a lower glycemic index, helping to keep blood sugar stable.

Finally, this bread is made with sourdough culture instead of commercial yeast. Not only is this more authentic to the time period of the Bible, it is gentler on digestion and supports diversity in the gut microbiome.

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