I’m so excited to have a grain mill. I have wanted one for YEARS.
And finally, last week I received my Nutrigrain grain mill from The Bread Beckers. I also picked up a fairly large order of grains and beans from Azure Standard just before that so that I would have all the ingredients my little heart desired to bake just about anything my boys’ little hearts desired as soon as it arrived.
I won’t say that they wanted me to make Ezekiel bread. In fact, I don’t even think they know what it is. One asked me yesterday if it was “baby butt bread”. Obviously, he’s had a bit of experience with both banana nut bread and baby food cake……but the words just didn’t come out right.
Hayden and I had fun making sure I had all the right measurements of each grain and bean. And the little boys thought it was cool to watch how the grains are slowly vacuumed down into the mill. Levi helped me stir.
Why, oh WHY, didn’t I just use the KitchenAid Mixer to mix this stuff? It needs a LOT of stirring. I suppose it was due to the fact that said mixer bowl was still dirty from previous night’s baking of baby food cake by Nolan. He said he wished he had used white flour instead of whole wheat flour, and I agreed, it did change the texture of that cake. But still, very yummy!
Anyway. Just use a mixer for Ezekiel bread if you have one, would ya? Unless you’re going for really big biceps or something.
It’s really simple to make this sweet, dense, cake-like bread. Here are a few step-by-step photos.
- 2-1/2 cups hard wheat
- 1-1/2 cups spelt
- 1/2 cup hulled barley
- 1/4 cup millet
- 1/4 cup lentils
- 2 Tablespoons great northern beans
- 2 Tablespoons red kidney beans
- 2 Tablespoons pinto beans
- 4 cups lukewarm water
- 1 cup honey (raw, unfiltered, local if possible)
- 1/2 cup oil (I use coconut oil.)
- 2 teaspoons salt
- 2 Tablespoons yeast
- Mill flour (first 8 ingredients).
- Mix flour with liquid ingredients, salt, and yeast.
- Stir for several minutes (up to ten), or let mixer knead dough until very sticky and pulls away in sheets.
- Pour dough into two greased loaf pans and let rise for about an hour. (Don’t allow dough to rise too much or it can overflow pan.)
- Bake at 350 for about 45 minutes.