What Is The Deal With Ezekiel Bread?

Maybe I’ve been living under a rock for the last few years but the first I’d heard of Ezekiel bread was seeing it on the Local Deli Menu. “What is this bread and what makes it so biblical?” I couldn’t help but ask myself. So after a bit of research, I can share some of the most important things about this quality bread, and why you should consider having it for your next Local Deli Sandwich!

What’s In A Name?

Ezekiel-Bread-PictureAs you probably guessed, the most indicative thing about Ezekiel bread is the name. It does, in fact, stem from a bible verse. “Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…” Ezekiel 4:9. I like to imagine the creators of this bread read that bible passage and just had the thought “I wonder how this bread would taste.” Turns out it tastes pretty good! The key part of this list of ingredients is that this is actually all that’s in Ezekiel bread. Many loaves you’ll find on today’s shelves contain a ton of sugar. Sure it may be worded as “high fructose corn syrup” or “honey” but we all know what it actually is. This lack of extra nonsense makes this bread actually really healthy to eat. How healthy? You’d be surprised

The Benefits Of Sprouted Seeds

No, you’re not going to suddenly find leaves in your PB&J. “Sprouting” is the process by which seeds begin the germination Sprouted Seedsprocess to turn into plants. Normally seeds are very withdrawn and hard because they are designed to not sprout until the conditions are adequate for actually growing. The biochemical process known as sprouting begins when the seeds are exposed to adequate amounts of water and a high enough temperature. When seeds sprout like this, they contain more vitamin C and up to 50% more protein! The levels of gluten also drop, which is useful for a variety of reasons. Even if you aren’t gluten intolerant or have celiac’s, the protein can be difficult to digest.

Ezekiel Bread As A Whole

There is more to this bread than just the fact that the seeds are sprouted, however. It’s healthy for you in other ways. The soybeans and lentils present in the loaf add quite a bit of protein and fiber. This bread is actually so fibrous, you’ll likely eat less throughout the day because of how full you feel. I could see Ezekiel bread as an essential part of any healthy weight loss plan.

Overall, I was very pleased to learn all of these things about Ezekiel bread. Not only do I plan on picking it up for any sandwiches or avocado toast I’d like to make at home, but it’s right here on the Local Deli Menu! I can only imagine how good some of these sandwiches are going to taste on it. I’ll keep you posted.

The Perfect Peanut Butter And Jelly Sandwich

Peanut Butter

Many individuals dismiss the classic peanut butter and jelly sandwich as a relic of childhood. I can see their side of it, we all definitely ate a bunch as a kid. The average American child consumes 1,500 PB&J sandwiches by the time they graduate high school. Some of us never stopped, though. I’m 25 and still eat a peanut butter and jelly sandwich almost every single day. I’d say 4 or 5 a week. Peanut butter is a fantastic source of protein and the simplicity with which you can make one of these bad boys is unrivaled. Peanut Butter

There are a couple of disputes within the community, though. The battle lines are often drawn when it comes to Creamy(or smooth) peanut butter vs Crunchy(or chunky). Creamy peanut butter is definitely the more popular of the two. 60% of Americans apparently prefer the smoother softer version; citing its easier spreadability on bread and lickability off spoons.

…And Jelly

The jelly is the other important half of the iconic sandwich. Who even knows the difference between a jam, a jelly, and a preserve? They’re all made of the same stuff, the only difference is the makeup of the fruit when mixed with the sugar. Jam is made with fruit juice, jelly with fruit pulp, and a preserve with basically whole fruit. It comes down to how thin/spreadable you like your J part of the PB&J.

The bread cannot be ignored if we’re to have this discussion in full. It often is, though. I, myself, have not done too much experimentation in this arena. Simple wheat bread had done the trick for me for decades. Some prefer it white or prefer it toasted. At the Local Deli, the Adult PB&J comes on sourdough and it’s honestly delicious. Sourdough is personally never something I’d have thought of for a PB&J option but now I don’t know why I’d try it on anything else. If you’re not in the mood for the old childhood classic, we’ve got plenty of options. Come give one a shot!

Robbin the Reuben

While reading about sandwiches in my free time (we all do that, right?) I came across some interesting information. Apparently, the origin of the Reuben sandwich was under hot debate for a bit, and still may be.

I personally love food, even more, when it’s got a nice history behind it. The rhetoric I’ve heard for years describes the tasty sandwich as a Jewish creation from the streets of New York. Apparently, there exists another claim to the throne.

In This Corner…

This story starts with Arnold Reuben; founder and owner of Reuben’s Restaurant and Delicatessen in The Big Apple. In 1914 one of Charlie Chaplain’s leading ladies strolled into his restaurant asking for a large, custom sandwich. Annette Seelos was so hungry she could “eat a brick.” He made her ham, turkey, swiss, coleslaw, and lots of Reuben’s special Russian dressing on rye.

Elements of a Reuben, sure, but not the real deal. I could see this as a progenitor, and his shop was named “Reuben’s” after all.  Recently, another side came out of Omaha, Nebraska.Reuben

Elizabeth Weil wrote in the New York Times a few years ago telling the story of her grandfather Charles Schimmel. A talented cook for one of his father’s hotels, the clientele trusted him to make up delicious food on the spot pretty often. On one particular poker night in the Blackstone Hotel, Reuben Kulakofsky called upon Schimmel to make snacks for the table. Schimmel delivered corned beef, swiss cheese, sauerkraut, Russian dressing, and rye to everyone’s delight.

Now, this one sounds like a lot more of a Reuben Sandwich. The other pretty great piece of evidence for the Omaha claim is a copy of the menu from the Plush Horse, a restaurant in the Blackstone. It’s got the sandwich itself on there, whereas there aren’t any menus to back up the New York Claim

Until things get a little bit more official than word of mouth, and we can dig up some specific menus from certain years, it looks like the Omaha claim holds a bit more weight. Who knew the Reuben came from Nebraska? Fortunately, you don’t need a plane ticket to enjoy a quality sandwich, just stop by your Local Deli today!