Ezekiel Bread Recipe (makes three loaves)

5-1/4 cups of Ezekiel Flour

or,

Grind in a Grain Mill:

2-1/2 cups of Wheat
1-1/2 cups of Spelt
1/2 cup of Barley
1/4 cup Millet
1/4 cup Lentils
2 Tablespoons Great Northern Beans
2 Tablespoons Kidney Beans
2 Tablespoons Pinto Beans

Measure into large bowl:

4 cups of warm water, (note if you have chlorine in your water it may kill the yeast and bread may not rise)
1 cup honey
1/2 cup of oil
2 Tablespoons of yeast

Mix and set aside for 5 minutes until frothy

Add 2 teaspoons of salt and all the flour

Mix with spoon until stretchy and elastic, about 7 minutes

Since this is a batter-type bread, you must use bread pans. Pour into 3 greased bread pans in even amounts.

Set oven to the lowest temperature and let rise 15-20 minutes. Level should be within 1/2 inch of the top of the bread pan. Do not let it rise any more or you will have a major gooey mess in your oven. Do not open oven or bread will fall from the cool air.

Turn oven heat up to 350 degrees and cook for 25 to 30 minutes. Enjoy!