Ezekiel Bread

DmentD
  • 2½ C hard wheat
  • 1½ C spelt or rye
  • ½ C barley
  • ½ C millet
  • ¼ C green lentils (dried)
  • 2 TBS great northern beans (dried)
  • 2 TBS red kidney beans (dried)
  • 2 TBS kidney beans (dried)
  • 2 TBS pinto beans (dried)
  • 4 C warm water (110° F)
  • 1 C honey
  • ½ C olive oil
  • 2 (¼ ounce) packages active dry yeast
  • 2 TBS sea salt

Oven: 350° F

  1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3-5 minutes.
  2. Stir all of the grains and beans together until well mixed. Grind in a flour mill.
  3. 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.
  4. Pour dough into two greased or lined 9×5″ loaf pans.
  5. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
  6. Bake for 45-50 minutes, or until loaves are golden brown.

Yields 2 loaves.