Recipe: Ezekiel Bread

I found this recipe for Ezekeil Bread at http://countrylife.net/bread in the
recipe bin. Also, Arrowhead Mills makes an Ezekiel Flour which can be
found in most health food stores. If you need a recipe to correspond with
the Arrowhead Mills flour I think I have one in a cookbook somewhere. Good
luck!
Ezekiel Fasting Bread

2 1/2 cups hard red wheat
1 1/2 cups spelt or rye
1/2 cup hulled barley
1/2 cup millet
1/4 cup green lentils
2 T. great northern beans
2 T. red kidney beans
2 T. pinto beans

Stir the above ingredients very well. Grind in flour mill.

Measure into large bowl:
4 cups lukewarm water
1 cup honey
1/2 cup oil
2 T. Red Star Yeast
Set aside for 3-5 minutes to allow yeast to grow.

Add to yeast mixture:
2 t. salt
fresh milled flour from above mixture of grains

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

Pour dough into greased pans. You may use 2 large loaf pans or 3 med.
loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until
the dough is almost to the top of the pan. If it rises too much it will
over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf
pans and 35-40 minutes for 9x13 pans.