Enjoy today’s recipe! – Ezekiel Bread
2 ½ cups whole wheat
1 ½ cups whole rye
½ cup barley
¼ cup millet
¼ cup lentils
2 Tbsp. great northern beans (uncooked)
2 Tbsp. red kidney beans (uncooked)
2 Tbsp. pinto beans (uncooked)
2 cups lukewarm water, divided
½ cup plus 1 tsp. honey, divided
2 Tbsp. yeast
¼ cup extra virgin olive oil
Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill, and ground. The flour should be the consistency of regular flour. Course flour may cause digestion problems. This makes eight cups of flour. Use four cups per batch of bread.
Measure four cups of flour into a large bowl. Store the remaining flour mixture in the freezer for future use.
Measure one cup of lukewarm (110-115 degrees) water in a small mixing bowl. Add one teaspoon of the honey and the yeast. Stir to dissolve the yeast. Cover and set aside, allowing the yeast to rise for five to ten minutes.
In a small mixing bowl, combine the following: olive oil, ½ cup honey, and remaining cup of warm water. Mix well, and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be the consistency of slightly “heavy” cornbread. Spread the mixture evenly in an 11 by 15 inch pan sprayed with no-cholesterol cooking oil. Let the mixture rise for one hour in a warm place.
Bake at 375 degrees for approximately thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread.
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