Ezekiel Bread

This is the bread that Ezekiel is said to have lived on while he was in
the desert for two years. It is nutritionally complete. The recipe calls
for grinding your own flour from a variety of grains and dried beans.

2 1/2 cups wheat berries from hard winter wheat
1 1/2 cups spelt or rye whole grain
1/2 cup barley grain
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry red kidney beans
2 tablespoons dry pinto beans
4 cups warm water (110 degrees F)
1 cup honey
1/2 cup olive oil
2 (1/4 ounce) packages active dry yeast
2 tablespoons salt

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. Makes 2 loaves

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