5 1/4 Cups Ezekiel-Mix Ground into Flour (makes 3 loaves)
2 1/2 cups Hard Red Wheat
1 1/2 cups Spelt or Rye
1/2 cup Barley
1/4 cup Millet
1/4 cup Lentils
2 Tbsp Great Northern Beans
2 Tbsp Red Kidney Beans
2 Tbsp Pinto Beans
Mix all grains and beans in a large bowl and mill into a fine flour.
Measure into a large bowl:
4 cups warm water
1 cup honey or molasses
1/2 cup oil
2 Tbsp yeast
Mix and set aside for 5 minutes until frothy.
Measure the flour and add to the flour, 2-3 tsp salt.
Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.
This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts.
Place pans in oven on lowest heat to rise (170 degrees) . Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.
Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!