Ezekiel grain is a mix of hard red wheat, spelt or rye, pearled barley, millet, lentils, pinto beans, great northern beans and kidney beans. A traditional blend to be used for grinding into a flour. It is used in breads, rolls, and pizza dough recipes or as a cereal. Ezekiel is a great addition to your food storage for those looking for emergency preparedness with variation.
Ingredients: Hard red wheat, Spelt and/or Rye, Pearl barley, Pinto beans, Lentils, Millet, Great northern beans, Kidney beans.
Directions: Grind to make breads.
Mix and set aside for 5 minutes until frothy. Measure the flour and add to the flour, 2-3 tsp salt. 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 (170 degrees). Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. It will take about 15-20 minutes. Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350 degrees. 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. Butter tops once out of the oven.
Also available in:
#10 can: 88 oz. (2495g) 44 servings
Bulk: 25lbs. (11.34kg) 199 servings
6 Gallon Super Pail Bucket: 40 lbs (18.14kg) 318 servings