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Moms View Message Board: Cooking and Recipe Discussion: Breads: Ezekiel Bread--Barbara's high fiber bread
This is a recipe based exactly on Ezekiel 4:9 1 1/2 cups whole rye 1/2 cup barley 1/4 cup millet 1/4 cup lentils 2 Tablespoons uncooked great northern beans 2 tablespoons uncooked red kidney beans 2 tablespoons uncooked pinto beans 2 cups luke warm water divided 1/2 cup plus one teaspoon honey divided 2 tablespoons yeast 1/4 cup extra virgin olive oil Measure and combine all dry ingredients, except the yeast, in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour, coarse flour may cause digestion problems. This makes 8 cups flour. Use four cups per batch of bread. Measure four cups flour into a large bowl. Store the remaining flour mixture in the freezer for future use. Measure 1 cup lukewarm water (110*-115*) in a small mixing bowl. add 1 tsp honey and the yeast, stir to dissolve the yeast, cover, and set aside, allowing the yeast to rise for 5-10 minutes. In a small mixing bowl, combine the following: olive oil, 1/2 cup honey, and remaining cup of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be the consistency of slightly heavy cornbread. Spread the mixture evenly in a 11x15 inch pan sprayed with PAM. Let the mixture rise for one hour in a warm place. Bake at 375* for approximately 30 minutes. Check for doneness. Bread will be the consistency of baked cornbread.
Thanks Barb (can I call you Barb? You just seem more like a Barb than a Barbara to me
Barb, this recipe sounds not yucky, but kind of strange! I't have to try it. I would never have thought of putting beans and lentils in bread. I'm game for anything (you know) so I guess I'll give it a shot!
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) My sister is really into cooking stuff like this. She will love it. I'm emailing this to her now. I can't wait to taste it.