A nutrition-packed, delicious bread recipe straight from the Bible! For the most nutrition, this recipe requires a grain mill but Ezekiel flour can also be found at some stores! Sweet and hearty, this bread is wonderful as a side dish, toasted for breakfast, or eaten as a snack. Quick to make batter bread means no kneading- Children love it too!
Cook time: PT30M
Total time: PT30M
Ingredients
2 1/2 cups wheat berries (hard red or hard white)
1 1/2 cups spelt
1/2 cup hulled barley
1/4 cup millet
1/4 cup dry green lentils
2 tbsp dry northern beans
2 tbsp dry kidney beans
2 tbsp dry pinto beans
4 cups whey (or water) (lukewarm)
1 cup raw honey
1/2 cup oil (coconut, olive, avocado)
2 tsp salt
2 tbsp active dry yeast ((2 packages))
1/2 cup milled flax seed (optional)
2 tbsp dough enhancer (optional)
1 tbsp gluten (optional)
1 egg plus 2 tbsp water (optional, for egg wash)
sunflower or sesame seeds (optional, for garnish)
dried fruit (optional, for added flavor/nutrition)
Categories
Bread
Steps
Combine first 8 ingredients (all of the grains and legumes) and grind in a grain mill. If you purchased an already milled Ezekiel blend, skip this step and measure out 9 cups of the flour.
In mixing bowl, combine whey (or water), yeast, honey, and oil. Let sit until yeast proofs (gets bubbly).
In a separate bowl, mix the flour, salt, ground flax seed (optional), dough enhancer (optional), and gluten (optional) until well combined.
Add the dry ingredients to the wet ingredients and stir/knead for about 10 minutes. I use my dough hook on my KitchenAid mixer to make easy work of this. *This is a batter bread and will not come together or need to be kneaded like a normal bread dough*
Pour dough into greased pans. This recipe makes 2 large loaf pans (10x5x3), 3 medium loaf pans or 4 small loaf pans. Can also be put into two 9x13 pans.
Optional: "paint" an egg wash over the top and sprinkle sunflower or sesame seeds over egg wash. Dried fruit can also be pushed into the batter at this point.
Cover with a towel and let rise for one hour or until dough is 1/4 in from the top of the pan. Do not allow it to rise longer as it will then spill over in the oven.
Bake at 350F for 30-50 minutes. The size of your pan will determine how long it takes. (smaller pans=less time) Checking the temperature (you want it to reach 190F) or a toothpick that comes out clean helps to determine when it is done. I personally like checking the temperature.
Remove pans from oven when done and immediately turn out on a cooling rack (on their sides is best). Let fully cool as they will continue to cook and work their magic as they cool.
