This Ezekiel bread is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.
Ingredients
- warm water (110 degrees F/45 degrees C): 4 cups
- honey: 1 cup
- olive oil: 0.5 cup
- active dry yeast: 2 packages (.25 ounce packages)
- ½ cups wheat berries: 2 piece
- ½ cups spelt flour: 1 piece
- barley: 0.5 cup
- millet: 0.5 cup
- dry green lentils: 0.25 cup
- dry great Northern beans: 2 Tbsp
- dry kidney beans: 2 Tbsp
- pinto beans: 2 Tbsp (dried)
- salt: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.
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Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed. Grind in a flour mill.
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Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.
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Pour dough into two greased 9x5-inch loaf pans.
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Let rise in a warm place until dough has reached the top of the pan, about 1 hour.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes.
