Ezekiel Bread I recipe

2 servings

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 tablespoons salt

Measure the water, honey, olive oil, and yeast into a large bowl.

Let sit for 3 to 5 minutes.

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 dough has reached the top of the pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.