Any Home Bakers Here?

[BigBlueHen53]

We call it Ezekial flour because of this:
Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.
We did a bit of research and came up with this flour recipe:
2.5 cups wheat (we use Golden 86)
1.5 cups spelt
.5 cup barley
.25 cup millet
.25 cup lentils
2 T northern beans
2 T kidney beans
2 T garbanzo beans
2 T pinto beans

T =tablespoon
We don't always use garbanzo beans either, I have a mixture of beans that I raise every year that we've been using and we like it as well if not just slightly better. It also means that we don't have to buy garbanzo beans specifically for this recipe. There is room to experiment with what tastes the best.
Note:
We mix the grains and grind them together.
We mix the beans and grind them together and then combine the two flours. We keep the flour frozen until we are ready to use it so it doesn't turn rancid.
Also note: We are planning on mixing the grains and beans together the next time we make flour to see if it'll work to do everything together.

Fitches = spelt?

 

[jnicholes]

Fitches = spelt?

I believe so.

 

[troyer]

Fitches = spelt?

Yes.

 

[Sammster]

We call it Ezekial flour because of this:
Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.
We did a bit of research and came up with this flour recipe:
2.5 cups wheat (we use Golden 86)
1.5 cups spelt
.5 cup barley
.25 cup millet
.25 cup lentils
2 T northern beans
2 T kidney beans
2 T garbanzo beans
2 T pinto beans

T =tablespoon
We don't always use garbanzo beans either, I have a mixture of beans that I raise every year that we've been using and we like it as well if not just slightly better. It also means that we don't have to buy garbanzo beans specifically for this recipe. There is room to experiment with what tastes the best.
Note:
We mix the grains and grind them together.
We mix the beans and grind them together and then combine the two flours. We keep the flour frozen until we are ready to use it so it doesn't turn rancid.
Also note: We are planning on mixing the grains and beans together the next time we make flour to see if it'll work to do everything together.

Thank you!

 

[Aria]

@troyer I am very interested in trying out that flour now. I do have some questions. Do you grind everything together into one flour? Do you have a specific ratio of each flour?

Could you basically post a recipe for that flour? I really want to try it.

Jared, missed it. What flour are you talking about. Please let me know. I
am very interested. Aria

 

[Aria]

Fitches = spelt?

Ftiches?????? I do use Spelt. Aria

 

[pennyJo1960]

Good Morning Home Bakers. I use maybe 3 or 4 cups of all purpose flour in my
pizza crust. Make 16 inch pizza here maybe cup and half of 110 water.
Actual recipe is on page one here.

 

[BigBlueHen53]

Good Morning Home Bakers. I use maybe 3 or 4 cups of all purpose flour in my
pizza crust. Make 16 inch pizza here maybe cup and half of 110 water.
Actual recipe is on page one here.

Thanks, Penny. I'll look for it. When I get my oven back.

 

[Aria]

Thank you!

I hear Barley makes baked good HEAVY....?????

 

[Sammster]

I hear Barley makes baked good HEAVY....?????

The Ezekiel bread I've purchased from the store was on the heavy side. But very healthy. Actually ~ at the time, it was my holistic doctor who had me eating it. I was having lots of issues, greatly related to foods. I would have 1 slice in the evening, toasted and spread with almond butter, with a cup of licorice root or marshmallow root tea. Toasted Ezekiel bread is nice and crunchy.