Heh, never heard of Ezekiel bread, lol. I'm assuming they use the 'dung' for the leavening which should cook off during the baking process.
Heck, people around here, New York, and above it go crazy for a specialty bread called Salt Rising Bread which doesn't use yeast for leavening. What most people don't know is what the bacteria is that's used to leaven the bread. Clostridium Perfringens, which in certain strains cause severe food poisoning to death. Heck, it's even said that it was stock piled in Iraq for use in their 'dirty bombs. *shrug* We have to be careful whenever we make it to not cross contaminate unbaked with the baked stuff. The bacteria cooks off/evaporates after it reaches the correct temperature though which is what I'm thinking about the Ezekiel w/dung
Used to be a large bakery that sold Salt Rising Bread", Van De Camps I think. Loved it. Been gone from California for along time. Probably a good thing. I feel that bread is going to be one of the last great hurdles for me to cross, in regards to my diet.