Ezekiel Bread

Step 1 -Grease two (9x5-inch) loaf pans.

Step 2 -In a large bowl, add the water, the honey, the olive oil, and the yeast and mix to combine.

Step 3 -Let the yeast mixture sit undisturbed until it starts to bloom, about 3-5 minutes.

Step 4 -In a separate bowl, add the wheat berries, the spelt flour, the barley, the millet, the lentils, the great northern beans, the kidney beans, and the pinto beans and mix until well-combined.

Step 5 -Grind the barley mixture in a flour mill.

Step 6 -Add the fresh milled flour mixture and the salt to the yeast mixture and stir until a dough forms, about 10 minutes. The dough will be loose.

Step 7 -Pour the dough into the prepared loaf pans.

Step 8 -Cover the dough pans and let them rise in a warm place until the dough has reached the top of the pan, about 1 hour.

Step 9 -Preheat the oven to 350 degrees F.

Step 10 -Bake the loaves in the preheated oven until they are golden-brown, about 45-50 minutes.

Step 11 -Allow them to cool slightly, about 5-10 minutes.

Step 12 -Transfer the loaves to a wire rack to cool completely, about 40 minutes.

Step 13 -Slice one or both of the loaves and serve immediately. Store the Ezekiel bread at room temperature for up to 3 days. After 3 days, slice and freeze the bread, allowing you to thaw individual pieces as needed.