Monday, February 7, 2011
Sprouted Ezekiel Bread
2 1/2 cups hard red wheat berries
1 1/2 cups spelt
1/2 cup barley (hulled)
1/4 cup millet
1/4 cup lentils (green preferred) (omit if you are Type O or B)
2 Tbsp great northern beans
2 Tbsp pinto beans
2 Tbsp red kidney beans (substitute adzuki beans if you are Type O, A and AB)
(Note: I was confused at first because Type O, B and A are not to eat wheat....but the first ingredient in Ezekiel bread is 2.5 cups of hard red wheat berries. But what happens is that when the grains/seeds are sprouted the gluten lectins (principally found in the seed coats) are destroyed by the sprouting process. Ezekiel and Essene breads are live foods with many beneficial enzymes intact.)
In the evening, combine all the ingredients above in their dry state. I used a big batter bowl. Then pour the mixed grains into 4 glass quart wide mouth canning jars and covered the grains with reverse osmosis water. Make sure you use pure, clean water here. Cut a piece of cheesecloth and place over the top of the jar and use the ring to keep the cheesecloth in place. Let jars sit over night with the water soaking the grains.
In the morning, drain the water off of the grains, fill again with clean water shake the jars and pour off water (use a turning motion of the jars so that the grains are all getting rinsed as you pour off the water.) Shake the jars to get the excess water out. Place all 4 quart jars in a tub or some sort of a container due to the water continuing to drain off of the grains. See picture below.
Note: Sprouting time may take 3-4 days.
At different times today, rinse the water 2-3 times before going to bed. Each time shake and turn the jar to make sure all the grains are getting wet. The grains cannot sprout without moisture.
You are going to do this for the next 2-3 days. Keep watching, you will see sprouts sooner than you think!
When you start to see the beans sprout, it is time to make bread!!
So, now for mushing time. (Note: If you store your yeast in the refrigerator get it out and bring it to room temperature now.) I am just using my food processor with my S blade. I added half to 3/4 of the grains from 1 jar in my food processor and began processing.
You will want to stop and scrape down the sides after 30 seconds. The little sprouts fly off and stick to the side of the food processor, so you want to make sure they are getting mixed up with the grains. You will notice a "live" smell from the grains (sort of reminds me of in the summer when the farmers cut and bail hay, that smell). You want to process the grains in the food processor for about 3 minutes, the grains will actually resemble a ham salad texture. The dough will form into a ball in the food processor, keep you eyes on it now..... then the dough will break apart. You want to stop processing then (do not over process). Place the dough into your kitchenaid mixer bowl, if that is what you are going to use to knead the dough or some large bowl.
Now add the following to the remaining dough in the mixer...
Some have suggested to wait a day or 2 before serving as the flavor intensifies. We will store ours in the refrigerator as I have a nasty mold allergy. :-)