Bread Mix Long term

5 and 1/4 Cups Ezekiel-Mix Ground into Flour (makes 3 loaves)

or:

2 1/2 cups Hard Red Wheat or Organic Kamut
1 1/2 cups Spelt or Rye or Organic Spelt
1/2 cup Barley
1/4 cup Millet
1/4 cup Lentils
2 Tbsp Great Northern Beans
2 Tbsp Red Kidney Beans
2 Tbsp Pinto Beans

Mix all grains and beans in a large bowl and mill into a fine flour.

Measure into a large bowl:

4 cups warm water
1 cup honey (molasses or Stevia Brown Sugar or plain White Sugar can also be used, adjust fluids if using dry sweeteners, with extra water)
1/2 cup oil (Coconut, Peanut, Corn or Olive)
2 Tbsp yeast or Instant yeast
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. Mine takes about 15-20 minutes.

Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. 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 batter bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!

This bread freezes beautifully in freezer zip lock gallon bags, once cooled. Refrigeration makes freshly baked breads taste stale, but freezing them keeps the flavor fresh (up to 3 months). Protect against freezer burn by pushing as much air out of the zip lock bag as possible.