Beer makes batters better, meat more tender, and sauces more flavorful.
Ezekiel Bread
- add review
- #8796
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 1/2 cups wheat berries from hard winter wheat
1 1/2 cup 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 packages (.25 ounce size) active dry yeast
2 tablespoons salt
directions
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, stirring 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 for 45 to 50 minutes, or until loaves are golden brown.
added by
andymich
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments