in her book, Sue Becker share 100 pages of information on grains and milling, then over 100 recipes to make with the whole grain flours produced. After almost a year experimenting with my home mill, I now have many tried and true recipes to make and enjoy.
(1 9X5 inch loaf-about 12 slices)Combine and mill grains and beans.
3/4 cup 1 tablespoon 1 teaspoon wheat berries
1/2 cup spelt berries
2 tablespoon 2 teaspoon hulled barley (not pearled)
1 tablespoon 1 teaspoon millet
1 tablespoon 1 teaspoon red and black lentils
2 teaspoon northern beans
4 teaspoon assorted heirloom dried beans
With paddle in place, mix water, oil, honey and salt in bowl of electric mixer.
1 1/2 cup hot water (130 F)
2 tablespoon 2 teaspoon olive oil
1/3 cup honey
1/2 teaspoon salt
Add 1 2/3 cup flour to bowl and combine.
Sprinkle yeast on top of batter and combine.
2 teaspoon quick rising yeast
Add remaining flour. Mix on low speed for 5 minutes.
Pour into loaf pan greased with olive oil spray. Cover with cloth and allow to rise for about 30 minutes, until dough is about 1/4 inch from top.
Bake at 400 F for 40 minutes.
Unlike Ezekiel, I am not fasting. We enjoyed our bread with Shepherds Pie, a grapefruit half and a glass of milk.
The pie is made with lean ground beef, carrots, onions, red pepper, celery and wine, then topped with fresh cooked potatoes, hand mashed with Greek yogurt, black pepper and celery leaves.
My meals follow a pattern consisting of lean protein, colorful vegetables and fruit, whole grains and low fat dairy. I have been following this pattern for meal planning over 40 years. A concurring theme at the conference was not to promote individual foods, rather a meal pattern like this one.