Ezekiel Bread I

Ingredients

• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 tablespoons salt

Directions

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.

Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.

Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.