This is the bread that Ezekiel lived off of while he was in the desert for two years.
- 1/2 cup olive oil
- 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 oz active dry yeast
- 2 tablespoons salt
- Carbohydrate 843.035375069621 g
- Cholesterol 0 mg
- Fat 44.040407065306 g
- Fiber 134.110182140931 g
- Protein 111.80466166708 g
- Saturated Fat 6.93217503586439 g
- Serving Size 1 1 Recipe (2104g)
- Sodium 130.560580781134 mg
- Sugar 708.92519292869 g
- Trans Fat 3.5077199338496 g
- Calories 4067 calories
Step-by-step
- 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.
Golden-brown crusts shatter audibly against the knife blade, revealing an interior crumb that is surprisingly dense yet yielding. That texture depends entirely on the milling phase. Whole wheat berries, barley, millet, lentils, and beans must be reduced to an exceptionally fine powder before hydration. Coarsely ground grain will fail to absorb moisture evenly during the ten-minute mixing window, leaving sharp fragments that tear the gluten strands.
Temperature control dictates yeast activation in the initial step. Water must register precisely 110 degrees Fahrenheit to wake the active dry yeast without damaging the cells. Honey and olive oil added at this stage feed the microbes and coat the proteins, softening the eventual crumb structure.
Failure usually arrives through rushing the grind or ignoring the rise time. Grain mills create significant friction heat that can prematurely activate yeast if the flour is not cooled before mixing. Furthermore, skipping the full one-hour rise until the dough hits the top of the 9x5 inch pan produces a heavy, unpalatable brick.
Bake the loaves at 350 degrees Fahrenheit for forty-five to fifty minutes until the internal temperature reaches 200 degrees. Cool completely on a wire rack before slicing to allow the starches to set properly.
