Directions: |
Directions:Mix all grains and beans together and mill into a fine flour.
Measure water, honey, oil, and yeast into a large bowl and set aside for 5 minutes until frothy.
Add salt to the flour mixture, and then add all to liquid mixture.
Mix with a strong wooden spoon until stretchy and elastic—about 7 minutes. If using a mixer, mix for about 4-5 minutes.
This is a batter bread that will not form a smooth ball. It will seem way too moist and you will be tempted to add more flour, but this is how it’s supposed to look!
Pour into 3 greased bread pans in even amounts. Tip: It is really sticky, so I use a rubber spatula that has been sprayed with Pam to help pour the dough into the pans.
Place pans in oven on lowest heat to rise (170 degrees). Allow to rise to within ½ inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 5-10 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.
This bread freezes beautifully in freezer zip lock gallon bags, once cooled. Refrigeration makes freshly baked breads tastes stale, but freezing them keeps the flavor fresh (up to 3 months). Protect against freezer burn by pushing as much air out of the zip lock bag as possible. |
This recipe for Ezekiel Bread is from