Ezekiel Bread

For more information on spelt,buckwheat, and other Whole Grains, follow this link.

Ingredients

• 2 ¾ cup whole wheat flour (unbleached) OR you can use 1 cup of white flour and 1 ¾ cup of whole wheat flour.
• ¼ cup millet flour (millet grounded up in a blender) 
• ¼ cup lentils flour (lentils grounded up in a blender) 
• 1 ¾ cups rye flour (unbleached) 
• ½ cup barley flour (barley flour or grind up barley grains) 
• 5 Tbsp. of assorted beans ground up in a blender to be made into flour. (beans could be sprouted for more nutrition, dried and then ground up into a flour with your blender or mill.) 2 tsp. Himalayan salt
• 2 tablespoons yeast
• ¼ cup olive oil
• ¼ – ½ cup raw honey + 2 tablespoons of raw honey
• 1 cup warm goat, sheep or almond milk
• ¼ cup of warm clean spring / borehole water

Instructions

1. Mix these dry ingredients and “divide into two portions.”
2. Place one portion into the refrigerator to be used within a short period of time. 
3. Dissolve yeast into ¼ cup of warm water with 2 tablespoons of honey. 
4. Set aside for a few minutes to rise. 
5. In the interim, pour the following on top of the remaining dry ingredients: ¼ to ½ cups of honey (amounts may vary according to taste preferences.)
6. ¼ cup of Olive Oil
7. 1 cup of warm goat or almond milk
8. Pour raised yeast into the rest of the ingredients and mix just long enough to dampen all of the dough. 
9. You may have to add more flour or delete the milk depending upon the wetness of the dough. 
10. Think of the condition of the dough looking like muffin batter. 
11. If using ½ cup of honey you might have to cut back a bit on the milk.
12. With a lot more of honey (if you like things a bit on the sweet side) you might have to reduce some of the milk added. 
13. If it’s too moist it won’t bake properly, so keep your honey (if you like it sweet) and add more wheat flour, if mixture becomes too runny.
14. Pour this mixture into a greased and floured pan to let it rise for about one hour. 
15. Generously sprinkle sesame seeds on top to add more Calcium. 
16. Bake 180° for 25-45 minutes. 
17. Cooking times may depend upon the type of oven that you have and the moistness of your healthy bread. 
18. The bread is done when it pulls away from the edge of the pan and bounces back when pressed upon on. 
19. Wrap each portion with foil and keep it refrigerated for freshness.