BREADS

[Bowwowmeow]

EZEKIEL BREAD

4 C hard spring wheat
1 c barley
1/4 c pinto beans
1/4 C soya beans
1/4 C lentils
1 C rye kernels or spelt
Mill together.

3 c wheat milled separate.
5 C water-warm
1/2 C oil
1/2 C molasses
1 T yeast

Use only as much of last flour batch as needed. Knead 7-10 minutes in a Bosch or 15+ minutes by hand until dough is 'ready'. It will be on the soft side. Shape into 4 round loaves, place on cornmeal cookie sheets. Rise until doubled. Bake 350 for ~35 minutes.

[Bowwowmeow]

ESSENE BREAD

Approximately one pound of wheat berries per loaf.

6 cups will make 3 good sized loaves.

Choose hard spring or winter wheat. Soak in room temperature water for 18 hours, then drain and keep in a dark place, rinsing 3 times a day until the little sprout is one third the length of the grain. This will take 36-48 hours maximum.

If the sprouts are too young, the bread will not be sweet. If too old, the bread will be gooey and will never bake out.

Remove excess moisture from the sprouts with a terry towel. Grind the sprouts to as smooth as possible. Can do up to 2 cups at a time in a food processer. (I put mine through the champion juicer with a plate in the bottom)

Knead the gooey mixture well to get the gluten going. (Can use the blender and continue the 2 cups for about 3 minutes...watch it carefully)

Let the dough rest about an hour. Shape into small loaves and bake on a well greased sheet. Bake slowly, not over 325 for 2 1/2 hours or until nicely browned.

Cool loaves and wrap in a towel. Set aside in a cool place for a day or two to soften the crust.

Variation: Can grind up 1/2 cup dates with sprouts

[Bowwowmeow]

Pumpkin Bread

2 T. flax seeds
1 1/2 c. sugar
1 c. pumpkin puree (I used 1 1/2 c. or one can)
1/2 c. applesauce
1 1/3 c. all-purpose flour
1/3 c. whole wheat flour (instead of all-purpose and whole wheat, I
used 1 2/3 c. whole wheat pastry flour, to make it more "whole
grain")
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. nutmeg (I left this out and put a little extra cinnamon)
1/4 tsp. ground cloves


Preheat oven to 350 F. Oil a 9 x 5 loaf pan. In a blender or processor, blend together the flax seeds and 6 T. of water until frothy. (I recommend grinding the flax seeds first in a coffee grinder and then blending with water.) In a large mixing bowl, mix together the flax seed mixture, sugar, pumpkin, and applesauce.

Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves into a bowl. Add the dry mixture to the wet mixture and combine well. Pour the batter into the pan and bake in the center of the oven for 1 hour.

Makes 1 loaf.