A mix of hard red wheat, spelt or rye, pearled barley, millet, lentils,
pinto beans, great northern beans and kidney beans. Grind into a flour to use
in breads, rolls, and pizza dough recipes.
Ingredients: Hard red
wheat, Spelt and/or Rye, Pearl barley, Pinto beans, Lentils, Millet, Great
northern beans, Kidney beans.
to make breads.
5 1/4 Cups Ezekiel-Mix Ground into Flour (makes
3 loaves) Measure into a large bowl: 4 cups warm water
1 cup honey or molasses
1/2 cup oil
2 Tbsp 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. It will take 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 bread and will not be like regular yeast breads -
you may have to experiment with cooking times. Butter tops once out of the
Servings per Container:
#10 can: K129-88 oz. (2495g) 44 servings
6 Gallon Super Pail Bucket: E070-40 lbs (18.14kg) 318
Shelf life estimates are based on industry studies
from sources deemed reputable. Since Rainy Day Foods has no control over
individual storage practices, they must disclaim any liability or warranty for
Shelf Life: Should be stored in cool dark place- optimum
condition is 60 degrees or less- for longer storage. Storing properly in our
enameled cans and Super pail buckets, product may store 30 years. Bulk products
need to be repackaged for long term storage.
Packaged in a plant that handles milk, wheat, eggs,
soy, and tree nut products.