Ezekiel Bread I Tasty Recipes

Tuesday, February 22, 2011

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Ezekiel Bread I

"This is the bread that Ezekiel lived off of while he changed into inside the barren region for two years. It is meant to be nutritionally entire. The recipe requires grinding your very own flour from a lot of grains and dried beans."

Ingredients :

2 half cups wheat berries
1 half of cups spelt flour
1/2 cup barley
half of cup millet
1/four cup dry inexperienced lentils
2 tablespoons dry tremendous Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
four cups warm water (110 tiers F/forty five stages C)
1 cup honey
half cup olive oil
2 (.25 ounce) programs active dry yeast
2 tablespoons salt

Instructions :

Prep : 20M	Cook : 24M	Ready in : 2H15M

Measure the water, honey, olive oil, and yeast into a large bowl. Let take a seat for three to five minutes.
Stir all of the grains and beans collectively until well blended. Grind in a flour mill. Add clean milled flour and salt to the yeast combination; stir until well mixed, approximately 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased nine x 5 inch loaf pans.
Let upward push in a warm area for approximately 1 hour, or till dough has reached the pinnacle of the pan.
Bake at 350 degrees F (175 tiers C) for 45 to 50 mins, or until loaves are golden brown.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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