Ezekiel Bread

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed. Grind with a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.


	\| home \| back to Recipes \| Ezekiel Bread 2 1/2 c wheat berries 1 1/2 c spelt flour 1/2 c barley 1/2 c millet 1/4 c dry green lentils 2 tbs dry Great Northern beans 2 tbs dry kidney beans 2 tbs dried pinto beans 4 c warm water (110 degrees F/45 degrees C) 1 c honey 1/2 c olive oil 2 (.25 ounce) pkgs active dry yeast 2 tbs salt Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed. Grind with a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.