Ingredients
4 Cups Spelt
1/2 Cup Hulled Barley
1/4 Cup Millet
1/4 Cup Dry Green Lentils
2 Tbs. Dry Northern Beans
2 Tbs. Dry Kidney Beans
2 Tbs. Dry Pinto Beans
4 Cups Lukewarm Water
1 1/8 Cup Local Raw Honey
1/2 Cup Olive Oil
2 Tsp. Salt
2 Tbs. Active Dry Yeast
1/2 Cup Milled Flax Seed
Directions
Mix the first 8 ingredients in a bowl and grind in a flour mill. This will make approximately 9 cups of flour. In a large glass bowl mix water, honey, oil, and salt. In a separate bowl mix the milled flour, yeast, and flax seed. Add the dry ingredients to the wet ingredients and stir or knead for about 10 minutes. This is a batter bread. It will not form into a nice ball.
Pour dough into 2 greased bread pans. Cover with a towel and let rise in pans for 1 hour. It will overflow in the oven if you let it rise too long.
Bake at 350 degrees for 45-50 minutes. Stick a thermometer in the side to check for done ness. You want it to reach 190 degrees F or for a toothpick to come out clean.
Remove pans from oven and place on a cooling rack. Run a knife around the edges and remove loaves from pans immediately. Let them rest on their sides. They need to cool at least 30 minutes before you cut them.
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4 Cups Spelt
1/2 Cup Hulled Barley
1/4 Cup Millet
1/4 Cup Dry Green Lentils
2 Tbs. Dry Northern Beans
2 Tbs. Dry Kidney Beans
2 Tbs. Dry Pinto Beans
4 Cups Lukewarm Water
1 1/8 Cup Local Raw Honey
1/2 Cup Olive Oil
2 Tsp. Salt
2 Tbs. Active Dry Yeast
1/2 Cup Milled Flax Seed
Directions
Mix the first 8 ingredients in a bowl and grind in a flour mill. This will make approximately 9 cups of flour. In a large glass bowl mix water, honey, oil, and salt. In a separate bowl mix the milled flour, yeast, and flax seed. Add the dry ingredients to the wet ingredients and stir or knead for about 10 minutes. This is a batter bread. It will not form into a nice ball.
Pour dough into 2 greased bread pans. Cover with a towel and let rise in pans for 1 hour. It will overflow in the oven if you let it rise too long.
Bake at 350 degrees for 45-50 minutes. Stick a thermometer in the side to check for done ness. You want it to reach 190 degrees F or for a toothpick to come out clean.
Remove pans from oven and place on a cooling rack. Run a knife around the edges and remove loaves from pans immediately. Let them rest on their sides. They need to cool at least 30 minutes before you cut them.
