|Make sure all the ingredients are stone-ground and organic.|
For more information on spelt,buckwheat, and other Whole Grains, follow this link.
- 2 ¾ cup whole wheat flour (unbleached) OR you can use 1 cup of white flour and 1 ¾ cup of whole wheat flour.
- ¼ cup millet flour (millet grounded up in a blender)
- ¼ cup lentils flour (lentils grounded up in a blender)
- 1 ¾ cups rye flour (unbleached)
- ½ cup barley flour (barley flour or grind up barley grains)
- 5 Tbsp. of assorted beans ground up in a blender to be made into flour. (beans could be sprouted for more nutrition, dried and then ground up into a flour with your blender or mill.) 2 tsp. Himalayan salt
- 2 tablespoons yeast
- ¼ cup olive oil
- ¼ - ½ cup raw honey + 2 tablespoons of raw honey
- 1 cup warm goat, sheep or almond milk
- ¼ cup of warm clean spring / borehole water
- Mix these dry ingredients and "divide into two portions."
- Place one portion into the refrigerator to be used within a short period of time.
- Dissolve yeast into ¼ cup of warm water with 2 tablespoons of honey.
- Set aside for a few minutes to rise.
- In the interim, pour the following on top of the remaining dry ingredients: ¼ to ½ cups of honey (amounts may vary according to taste preferences.)
- ¼ cup of Olive Oil
- 1 cup of warm goat or almond milk
- Pour raised yeast into the rest of the ingredients and mix just long enough to dampen all of the dough.
- You may have to add more flour or delete the milk depending upon the wetness of the dough.
- Think of the condition of the dough looking like muffin batter.
- If using ½ cup of honey you might have to cut back a bit on the milk.
- With a lot more of honey (if you like things a bit on the sweet side) you might have to reduce some of the milk added.
- If it’s too moist it won’t bake properly, so keep your honey (if you like it sweet) and add more wheat flour, if mixture becomes too runny.
- Pour this mixture into a greased and floured pan to let it rise for about one hour.
- Generously sprinkle sesame seeds on top to add more Calcium.
- Bake 180° for 25-45 minutes.
- Cooking times may depend upon the type of oven that you have and the moistness of your healthy bread.
- The bread is done when it pulls away from the edge of the pan and bounces back when pressed upon on.
- Wrap each portion with foil and keep it refrigerated for freshness.