"'And you, take wheat and barley, beans and lentils, millet and emmer, and put them into a single vessel and make your bread from them.' -- Ezekiel 4:9"
- 2-1/2 c. Kamut or einkorn
- 1-1/2 c. spelt or rye
- 1/2 c. barley (hulled barley)
- 1/4 c. millet
- 1/4 c. green lentils
- 2 tbsp. black turtle beans
- 2 tbsp. red kidney beans
- 2 tbsp. pinto beans
- 4 c. lukewarm water
- 1 c. honey
- 1/2 c. oil
- 2 tbsp. yeast
- 2 tsp. salt
Grease two 10 x 5 x 3 inch or equivalent pans.
Stir all the grains and beans together very well and grind in grain flour mill.
Measure water, honey, oil and yeast into large mixing bowl.
Allow to sit 4-5 minutes for yeast to grow.
Add salt and the grain mixture to the yeast mixture and mix well.
Pour batter into two greased pans. Let rise in a warm place until 3/4" to 1/2" from top edge of pan.
Bake at 350° F for 40-50 minutes (shorter baking time if using shallower pans).
Other types of beans can be used if you don't have the beans on hand that are called for. Great Northern or small white navy beans would be great substitutes.