Sunday, November 9, 2008

Ezekiel Bread

Note: This is NOT a sprouted bread like the type you see in the freezer section of some stores (although I'm still working on a recipe for one- just haven't found the right combination. . .yet).

This recipe makes for a hearty and moist (but not crusty) bread. The flavor is wonderful - especially great when fresh from the oven - and is good as is, with a little butter or honey and/or toasted.

Preparation requires either a grain mill or a VitaMix with a dry container.

Grease 3 standard-size loaf pans or a standard-size loaf pan and a rectangular casserole dish.

Combine the following fresh milled whole grains and beans:

2-1/2 cups hard red or hard white wheat
1-1/2 cups spelt
1/2 cup barley
1/4 cup millet
1/4 cup lentils
2 Tbs. great northern beans
2 Tbs. kidney beans
2 Tbs. pinto beans

Place flour in large mixer bowl and set aside. In a separate bowl, stir together the following until the butter is liquid:

4 cups very warm (not hot) water
1-1/4 cup honey
1/2 cup softened butter

Add liquids to the dry ingredients in the large bowl and add the following:

2 t sea salt
2 T yeast

Stir until well mixed, about 10 minutes. This is a batter type bread and will not form a smooth ball. I use an Electrolux DLX (Assistent) mixer with the roller and set it at 10 minutes on medium-low speed.

Pour dough into greased pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will overflow the pan while baking.

Bake at 350° F pre-heated oven for 45 minutes if loaf pans and 35 minutes for casserole dish.

You can substitute rye instead of spelt, but Biblically spelt was used (see Ezekiel 4:9)

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