Yield: 3 loaves
5 1/4 Cups flour (made by milling the following into fine flour):
2 1/2 cups Hard Red Wheat
1 1/2 cups Spelt or Rye
1/2 cup Barley
1/4 cup Millet
1/4 cup Lentils
2 Tbsp Great Northern Beans
2 Tbsp Red Kidney Beans
2 Tbsp Pinto Beans
Measure into a large bowl:
4 cups warm water
1 cup honey or molasses
1/2 cup oil (Note: I use about 1/4 cup olive oil because I also add ground flax seeds to my flour which adds some fat. Also note: most mills will not grind flax seeds so you need to do them separately in a blender or coffee grinder.)
2 Tbsp yeast (I use heaping Tablespoons)
Mix and set aside for 5 minutes until frothy.
Add to the yeast 2 tsp salt and all the flour
Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.
This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts.
Place pans in oven on lowest heat to rise (120 degrees). Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.
Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like bread and will not be like regular yeast breads - you may have to experiment with cooking times. Enjoy!
I often divide the recipe and make one or two loaves as it is only fresh for one day. It can be kept in the fridge, but the first day it is best. I also modify it by adding things like raisens and cinnamon, cardamon or other spices.
Eze 4:9 Take thou also unto thee wheat, barley, beans, lentils, millet and fitches (spelt), and put them in one vessel, and make thee bread thereof.