Ezekiel Bread

I have had many requests for this recipe.  It's simple to make; however, not everyone can make it if you are not in possession of a flour mill.

I have a Whisper Mill, which you can find here. They now call it the The WonderMill, but it still has all the great features of before.  It has a high speed motor, making the milling time a breeze and the hopper feed is large enough to accommodate legumes, essential for making Ezekiel Bread.

The last few years we have become more educated as to what is being done to our foods and how we need to be more proactive in the food that we eat.  It is scary to realize just where our meat comes from and what they do to it.  Well, don't be fooled!  What they have done to our bread was all done in the name of the bottom dollar.  Instead of me going into all of that, you can go here to educate yourself and to know why you should be milling and making your own bread.

Why you should eat Ezekiel Bread...well, it came from all places...the Bible!  Funny how God seemed to know what would give all the right nutrition before scientists were around that could test it's nutritional properties.  That's right!  It's a complete protein.   Ezekiel 4:9 (New Am Std version) "But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days."  

It's a wonderful dense bread that is delicious, filling and highly satisfying.  Now for the recipe!

Combine the following whole grains:

• 2-1/2 cups hard red wheat
• 1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
• 1/2 cup barley (hulled barley)
• 1/4 cup millet
• 1/4 cup lentils (green preferred)
• 2 Tbs. great northern beans
• 2 Tbs. red kidney beans
• 2 Tbs. pinto beans

Stir the above ingredients very well.  Grind in flour mill.
(NOTE: all of these grains and beans can be ground in WonderMill or NutriMill with no problems).

Measure into large bowl or DLX:

• 4 cups lukewarm water
• 1 cup honey
• 1/2 cup oil

Add to liquids:

• freshly milled flour from the above mixture of grains
• 2 tsp. salt
• 2 Tbs. yeast

Stir or knead until well kneaded about 10 minutes. This is a batter type bread and will not form a smooth ball.

Pour dough into greased pans. You may use 2 large loaf pans (10x5x3) or 3 med. loaf pans or 2-9x13 brownie pans. Let rise in a warm place for one hour.  I usually use a pre-warmed oven but be careful not to let it rise too much or it will over flow the pan.  I like to use  (2) Pampered Chef's stoneware loaf pans as they create a wonderful crunchy crust.  Bake at 350F for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.  Since I use the stoneware, I find that 35-40 minutes is ample time.

You may also add fruits and nuts or use the flour made from this mixture in other favorite recipes. This healthy combination of grains and beans is worth experimenting with. Combining grains and beans makes a complete protein.

Enjoy!