Ezekiel Bread

Mix all grains and beans in a large bowl and mill into a fine flour. Measure into a large bowl: water, honey, oil, and yeast. Mix and set aside for 5 minutes until frothy. Add salt and all of the flour to the yeast. Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes. This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts. Place pans in oven on lowest heat to rise (about 170 degrees). Allow to rise to within 1/2 inch of tops of pans, about 15-20 minutes. Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top.


	\| home \| back to Recipes \| Ezekiel Bread 2 1/2 c Hard Red Wheat 1 1/2 c Spelt 1/2 c Barley 1/4 c Millet 1/4 c Lentils 2 tbs Great Northern Beans 2 tbs Red Kidney Beans 2 tbs Pinto Beans 4 c warm water 1 c honey 1/2 c oil 2 tbs yeast 2 tsp salt Mix all grains and beans in a large bowl and mill into a fine flour. Measure into a large bowl: water, honey, oil, and yeast. Mix and set aside for 5 minutes until frothy. Add salt and all of the flour to the yeast. Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes. This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts. Place pans in oven on lowest heat to rise (about 170 degrees). Allow to rise to within 1/2 inch of tops of pans, about 15-20 minutes. Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top. Recipe featured in Bread Daily on 9/28/01.