Anyway - Ezekiel bread is a little heavier than regular whole wheat bread, but it's very very yummy.
This bread would be best made with sprouted (or at least soaked) grains. In this way, the digestion process has already begun, & nutrient content explodes by leaps & bounds. BUT, regardless of whether you sprout & dehydrate them, the recipe below is still very nutritious.
Grains would be sprouted or soaked & then dehydrated at a temperature of 110 or below to keep the enzymes & nutrients from being destroyed. Once it's fully dehydrated, it can safely be run through a grinder to make sprouted flour.
Ezekiel bread does contain soy. I know some people are against eating soy at all. Others will only eat it if it's fermented as done in oriental countries. And still others don't have a problem eating it if it's organic. If you feel the need to leave out the soy, just replace it with a an alternate bean flour.
WHATEVER you do... If you use soy, make SURE it is ORGANIC. This will ensure you are not getting a genetically modified (GMO) "food". More than 90% of soy products on the market now are GMO. If you're not familiar with GMO's, please see my blog post HERE.
Ok. Here's your recipe:
5 cups dry wheat kernels
1 c. dry barley
1/4 c. dry pinto beans
1/4 c. dry soy beans
1/4 c. dry lentils
1 c. rye
1/3 c. millet
***Grind above ingredients in wheat grinder. (Use course setting... Flour will still be very fine)
Add to bread mixer (or large bowl, if kneading dough by hand):
5 cups warm water
3 T. instant yeast (Watch for my upcoming post on making natural homemade sweet yeast)
1/4 c. honey (raw, if possible)
1/4 c. molasses (100% grade B is best)
1 stick real butter, softened (organic grass fed is best)
2 T. Sea or Himalayan Salt
1 1/2 - 2 T. lemon juice
1-2 T. raw unfiltered apple cider vinegar (such as Bragg's with the "mother" or floaties)
Half of flour mixture
Knead well, then add other half of flour mixture. Knead 8 minutes more. (Longer if kneading by hand) Divide into 4 small or 3 large loaves & place in lightly greased bread pans.
Preheat oven to 125-130 degrees. TURN OVEN OFF AFTER IT HEATS UP. Place loaves in preheated oven & let rise for 30-60 minutes. Temperature & humidity determine how long it takes to rise.
Leave loaves in the oven, turn on heat to 350 degrees, & let bake for 35 minutes.