This bread comes from Ezekiel 4:9 where Ezekiel was commanded to eat specific amounts of this bread everyday. As far as we can tell from the scriptures, this is all that he ate each day for 430 days. This is wonderfully nutritious bread and the combination of grains and beans makes a complete protein. This mixture makes about 9 cups of flour and may be substituted for the flour called for in any yeast bread or quick bread recipe, however, more of this flour may be required than called for in a yeast bread recipe.
Combine the following whole grains:
2 ½ cups hard red wheat
1 ½ cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
½ cup barley (hulled barley)
¼ cup millet
¼ cup lentils (green preferred)
2 Tbs. great northern beans
2 Tbs. red kidney beans
2 Tbs. pinto beans
Stir the above ingredients very well. Grind in a flour mill.
4 cups lukewarm water 2 tsp. salt
1 cup honey freshly milled flour from the above mixture of grains
½ cup oil 2 Tbs. yeast
In a large bowl, combine water, honey, oil, and salt. Add all of flour and yeast. Stir or knead until well kneaded about 10 minutes. This is a batter type bread and will not form a smooth ball.
Pour dough into greased pans. You may use 2 large pans (10X5x3) or 3 medium loaf pans or2 9×13 brownie pans. Let rise in a warm place for one hour or until the dough is about ¼ inch form the top of the pan. Do not over rise! If it rises too much it will over flow the pan while baking. Bake at 350’ for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.
*For fasting, divide bread into 8 equal parts weighing ½ pound each. Eat a ½ pound cake and drink a quart of water every day. For fasting I do not alter the recipe.
For variation, you may add fruits and nuts to this recipe.