Ezekiel bread typically contains barley, spelt, wheat, beans, lentils and millet. It’s a yeasted bread which takes some time to make. The ingredients are ground into a flour or sometimes allowed to sprout before using in the bread. My recipe contains wheat, millet, barley, and wheat germ. It’s a quick bread and really delicious. The millet gives it a wonderful crunch and has iron.
Preheat oven to 375.
3 cups self rising flour
2 tablespoons each: quick cooking barley, wheat germ and millet ***
2 tablespoons honey
1 can, 12 oz, beer (I used light beer)
2 tablespoons butter or substitute, melted
Mix flour and grains together. Add honey and then stir in beer. Don’t overmix. You’ll get a thick, lumpy batter. Pour into sprayed loaf pan. Pour melted butter over. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
***Tips from Rita’s kitchen:
If you don’t have all of the bible grains called for, don’t worry. You can make a regular kind of bread with any of the three, or even none at all. (But don’t call it Ezekiel bread!). http://sonrisemorningshow.blogspot.com/2011/01/rita-heikenfelds-ezekiel-bread.html
No comments:
Post a Comment