EZEKIEL BREAD

 

Contributed by Mary Jo Tansy

This extraordinarily nutritious bread requires a grain mill. All items can be found in the WinCo bulk foods section. Why is it called Ezekiel Bread? "Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches (spelt–a type of wheat) and put them in one vessel, and make thee bread thereof..." --Ezekiel 4:9 Ezekiel lived off this bread and water while in the desert for 390 days.

• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

Mix the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. 

Meanwhile, stir all of the grains and beans together until well mixed. Grind in a flour mill. 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. 

Pour dough into two greased 9 x 5-inch loaf pans. Let rise in a warm place for about 1 hour, or until the dough has reached the top of the pans. 

Bake at 350° for 45 to 50 minutes, or until loaves are golden brown.