Ezekiel Bread
Ingredients
2 1/2 cups wheat grains red or white
1 1/2 cups spelt *** if you do not have spelt use the same amount of wheat OR if you have a problem with wheat use all spelt so that you still end up with 4 cups of this grain.
1/2 cup pearled barley
1/4 cup millet
1/4 cup dry lentils – green, red, brown or what ever color combination
2 Tbs. dry northern beans
2 Tbs. dry kidney beans
2 Tbs. dry pinto beans
4 cups lukewarm whey (or water/milk -you can add powdered milk to boost the flavor and nutrients)
1 1/8 cups local honey – any honey will do BUT local honey helps your local economy.
1/2 cup oil such as olive oil, melted butter can work too both add flavor
2 tsp. salt
2 Tbs. active dry yeast (2 packages)
2 eggs
the following are optional
1/2 cup milled flax seed
½ cup whole sunflower or sesame seeds to mix in the bread
½ cup raisins or other dried fruit for added flavor and nutrition
the types of beans listed above and the millet can be adjusted to what you have on hand, just adjust the amounts to compensate. Amaranth, chia or alfalfa can replace the millet too.
Instructions
1. Grind in a flour mill each of the grains and legumes separately. This makes about 9 cups of flour, be sure to mix the flours well to combine evenly and mix in the dry yeast
2. In large bowl mix whey (or water), eggs, honey, oil, salt and the dry fruit if any.
3. Add the dry ingredients to the wet ingredients, and stir or knead 10 minutes either by hand, dough hook, or mixer (given that this is a batter bread, it will NOT form into a ball)
4. Pour dough into 2 (10×5) greased pans or 2 9×13 pans
5. Cover with towel and let rise in pans until dough is about 1/4 inch from top of the pan, [about an hour] but not much higher or it most likely will overflow in the oven
6. Bake at 350 degrees 30-50 minutes until thermometer reaches 190F or a toothpick comes out clean (smaller pans takes less time – 30 minutes; larger pans take longer -close to 50) all ovens are different so you will have to check more often until you learn how this reacts in YOUR oven
7. Remove pans from oven and place on cooling rack
8. Run a knife or spatula around the edges and remove the loaves from the pans immediately
9. Let rest on it’s side but do not cut into the loaves until they have cooled at least 30 minutes
10. This concoction does not survive well on the counter as it is so packed with nutrients and mold will start growing in 72 – 96 hours. *** This IS a good thing ;] Compare this mold to regular store bought bread that has molded, This mold will be a vibrant green V the sickly color of the mold on the store bought bread or cake.
Please share your experiences and thoughts with the rest of us.