Flanagan Sprouted Ezekiel Bread
This makes 2 pound and a half loaves of bread.
Cut ingredients in half except for yeast if making 1 loaf.
4 cups Prairie Gold hard white wheat
1/4 cup kamut
1/4 cup spelt
1/8 cup lentils
1/8 cup millet
1/4 cup of mixed beans (pinto, pink, and small white)
Mix all of the above well. Divide into 3 parts. Place each part in a 1 quart canning jar. Fill the jars with water and let mix soak for 24 hours. Cover the jars with cheesecloth (or a piece of nylon hosiery). Attach the cover with a rubberband. Drain the water from each jar. Rinse the grains with clear water. Turn the jars upside down in a dish to allow them to drain completely. Rinse and drain again 24 hours later, and repeat the process again in 24 more hours. The beans will be the last to start tiny shoots. When you see those, the mix is ready to grind in a meat grinder or food mill for wet foods. Drain the grains well before grinding. When it comes out of the grinder, the mixture will be a heavy dough, ready for you to make into your favorite bread product.
Add1 tsp. salt and your favorite seasonings to your dough. Try garlic, or Italian Seasoning, etc. Knead in the salt and seasonings. Roll dough out as thin as you like. Cover with cheesecloth and Let it dry in the sun. Flip it over and let it dry on the other side. It will be like a cracker - with all the nutrition of raw sprouts. Try it with honey, raisins, and cinnamon for a dessert.
Note: Since this is not cooked, make sure your beans are sprouted before grinding. Unsprouted raw beans can make you sick to your stomach. You can speed up the process by baking this bread in the oven, but it will lose some of its nutritive value. If your beans did not sprout, then you should bake this bread before eating it.
Yeasted Flourless Ezekiel Bread
Grease 2 medium bread pans. Place your dough in a heavy duty mixer with dough hooks (hand or electric).
1/3 Cup Oil
1/3 Cup Honey
1/2 tsp. Ascorbic Acid or Citric Acid
2 Tbs. Yeast
2 Tsp. Salt
3 TBS Gluten
Turn on mixer or begin mixing with hand kneader. (If the dough is too wet, add some gluten or allowed flour until dough cleans the sides.) Knead for 10 minutes. Oil counter. Take dough out of mixer bowl and place on counter. Divide into two equal parts. Tuck under edges and place in medium loaf pans. Place pans in warm oven (150 degrees) or covered in a warm location for 30 minutes or until doubled in size. Bake at 350 degrees F for 35 to 40 minutes or until golden brown. Remove bread from pans and place on rack to cool. (A solar oven that reaches at least 300 degrees will do an excellent job baking this bread. Solar cooking produces a fluffier, lighter bread. The lower the temperature, the longer it will take to cook.)
Slice when cool.
If you are using an electric bread baker, cut the recipe in half except for the yeast.
Use 1 1/2 TBS yeast. Place the ground sprouts and other ingredients in the machine and select the whole wheat cycle. Let me know how it turns out. Some machines turn out better than others. Don't give up if it didn't turn out the first time. Experiment. Bread baking is an art, not a science. Once you have perfected a loaf to your liking, you'll have lots of fun with variations.
Ezekiel Quick Breads
Use your regular recipes for pancakes, waffles, muffins, etc. but substitute your sprout dough for the flour and water. If you need a batter rather than heavy dough, add water. If you need a drier dough, add oatmeal or allowed flour. Share your recipes with the rest of us!