It was a legume and grain mix you could buy to make your own bread from.
I was instantly intrigued.
Some of the recent classes at Shars incorporated bean flour into your bread. It's a great way to use those super old pinto beans that won't get soft no matter how long you soak them or cook them. Just grind them up into flour and use it as a great protein addition to whatever you're making. Bean flour is also a great thickener for soups and gravys too.
I will definitely be doing more of that later.
But let's start at the very beginning.
I scoured Ezekiel and for some reason couldn't find the reference, so back to Google and found it instantly. Ezekiel 4:9.
¶Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and
My Footnote says that Fitches is another name for Spelt which is an ancient grain.
So next I needed to find a recipe. First I found a source to buy the sprouted bread already made, but I didn't want that.
Then I found this recipe over at allrecipes.com. Honestly it didn't look that appetizing.
I used the measurements for the different kinds of grain and lentils, tweaked it just a bit and made it my own. Then took it to the next level and sprouted everything.
The result: A super power packed bread that is tasty, hearty, and beautiful.
Let's get started.
Sprouted Ezekiel 4:9 Bread
I sprouted the lentils and beans separately from the grains because they need to be ground separately in the grain grinder and there's no way I'm sorting them after the fact.
In one large bowl combine:
2 1/2 cups hard red wheat
2 1/2 cups hard white wheat
2 cups spelt
1 cup barley
1 cup millet
Mix together and cover with water.
In another bowl combine:
1/2 cup dry green lentils
4 Tbsp dry Northern Beans
4 Tbsp dry Kidney beans
4 Tbsp dry pinto beans
Again mix together and cover with water.
Let both sit overnight.
The grains and legumes will swell.
Drain and place in a collander in another bowl.
Run under water then cover with wet paper towels or a wet dishcloth for another 12 hours.
Run under water as many times as you remember to do it. Probably about 3-4 times during the day.
We want to keep them moist, but not soaked.
By now the sprouting should have started on everything.
If you look close you can see the little tails emerging from the grains and the legumes.
in your dehydrator or on cookie sheets to set out in the sun.
Let dry for about 6-8 hours or until completely dry.
They must be completely dry before you grind them into flour or you will ruin your grain grinder.
Grind the grains first on a flour setting.
Next, turn the setting to very coarse or as large as your grain grinder will go.
Pour the legumes in. Don't worry about the size.
You can see the little flakes of the legumes in the flour.
But you won't see them again in the bread.
Now let's bake.
In a Bosch mixer combine the following:
(note: if you are using a Kitchen Aid you must 1/2 the recipe)
6 cups warm water
2/3 cups applesauce
2/3 cup honey
3 Tbsp dough enhancer
3 Tbsp vital gluten
3-4 cups fresh ground whole grain and legume flour
3 Tbsp instant yeast
Mix on low until just combined. Let sponge for about 10 minutes.
With mixer on, start adding fresh ground flour until dough starts to take shape.
Add 2 cups of unbleached white high gluten flour.
Add more flour as needed for dough to clean the sides of the bowl.
Set mixer to medium and let knead for 6 minutes.
After 6 minutes add 2 Tbsp sea salt. Add more white flour if necessary to keep the dough from being sticky.
Knead for another 2-3 minutes.
Meanwhile prepare loaf pans by spraying with cooking spray.
This batch will make 4-5 loaves depending on the size of your pans.
I use super long ones from IKEA. Love 'em!
Oil hands and counter. Turn dough out and divide into 4 balls of dough.
Knead into loaf shape and place in pan.
Cover with plastic wrap and let rise until about 1 inch above the rim of the pan.
Preheat oven to 400 degrees F.
When oven is done preheating, remove plastic wrap and place pans in oven.
Drop temperature to 325 degrees F.
Bake for 33 minutes.
Remove and place on cooling racks. Brush tops with shortening if desired.
Let cool, slice, and enjoy!