I love bread. I think I said it before but it’s kind of a big deal for me.
French = bread+wine+cheese (although my dear father begs to differ about that 3rd one. His loss!)
In my search for healthy, home-made alternatives, I discovered Ezechiel bread. This prompted me to buy a hand-cranked mill. Which in turn prompted my personal craze of grinding my own flours. I am now buying wheat berries on Amazon by 25lb bags. OK, well, I’m still on the first one I bought about a year ago!
Ezechiel bread is great because it combines many different flours and beans, which altogether make a complete protein (meaning that it provides you with all 9 essential amino acids, the ones your body does not synthetize). Do not believe whomever tells you that protein only come from animal sources! It’s easier to get it from meat, you just need to work harder on your plants. Isn’t it fascinating that, for example, rice and beans together make a complete protein? Or hummus and pita? Peanut butter and toasts!
I edited the recipe I found here.
You are going to need a mill. If you use the described quantities in real flours rather than in grains themselves as the recipe calls, because grains ground yield larger amounts, you will find yourself with a liquidy batter that will never bake. Just saying. I’m all about changing the recipes, but not too much!
Ingredients:
- 2.5c hard red wheat
- 1.5c spelt
- 1/2c hulled barley
- 1/4c millet
- 1/4c lentils (preferably green)
- 2 TBSP great northern beans
- 2 TBSP red kidney beans
- 2 TBSP pinto beans
- 4c warm water
- 1/2c apple sauce
- 1/2c molasses
- 1/2c vegetable oil
- 2 tsp salt
- 2 TBSP yeast (2 packets)
Directions:
- Put grains and beans together and mill into fresh flour
- Add the flour to a large bowl containing the water, apple sauce, oil and molasses
- Add salt and yeast
- Stir well until thoroughly blended – abut 10 solid minutes. I find that a fork works well. It’s a batter style bread, so it will not form a ball, don’t worry.
- Pour dough into greased pans, this fills about 2 loaf pans.
- Let rise for about an hour – keep an eye on the pans because the dough may reach the top of the pan faster than this, and you don’t want it to overflow.
- Bake at 350F for about 45-50 minutes.
The beans and grains mix:
The awesome hand-cranked mill from Amazon – again!:
The batter after one hour:
After baking!
