Homemade Sourdough Ezekiel Bread!!

 When Dear One took the Christmas decorations out of the food closet the other day I remembered that I had wanted to make Ezekiel bread.  I had watched quite a few YouTube videos and was hepped up to do it.  (Ezekiel bread is supposed to be better for blood sugar.  So is sourdough bread.  By putting them together, it should make fabulous bread for blood sugar. ) We even went so far as to order some spelt berries and some kamut berries.  When I looked at the recipe for making the Ezekiel flour, I needed millet. I was certain I had laid in a supply but could not find it.  Then I remembered that it was in the closet where Dear One stored the Christmas decorations so conveniently last year.  Well, that might not have been great for me, but not having to worry about him climbing a ladder to put decorations up in the "attic" was really a big plus. So I looked, and there was the bucket of millet.

Yesterday I added the millet to the other grains in the Ezekiel-grains-for-flour container. Then ground up the flour in our blender and THEN I got out the sourdough starter and did the same as I mentioned in the sourdough post from last week. I used the same measurements as with the all-purpose flour and really did not expect much.

This starter directly out of the refrigerator looked pretty happy to me!  So I added the Ezekiel flour and other ingredients.

After a night on the counter I deemed this as doubled in bulk.

Here is our first loaf of Sourdough Ezekiel bread!!!  I am so happy with it. 

 

Sliced, you can see that there are not a lot of air spaces in the bread so it does not have the ideal sourdough texture but it does seem to have the Ezekiel bread flavor, and then some!  I would call it a success.

To make your own Ezekiel flour you need:

2 cups spelt berries

2 cups kamut berries

2 cups White wheat berries (not hard Red wheat)

1/2 cup millet

1/2 cup barley

2 Tablespoons lentils

1/3 cup dried beans--I used garbanzo beans since they were the closest to hand.  The person on YouTube who I have lost and cannot give direct credit to uses 2 Tablespoons each great northern beans, black beans, and garbanzo beans.

Mix these all together.  Grind up 3 cups of the mixture then weigh to see if it gives you the 1 pound 4 ounces needed for the sourdough Ezekiel bread.  If necessary, grind more.  I mistakenly ground up the whole batch so will be making Sourdough Ezekiel Bread again in the next couple of days.  After grinding the grains they need to be refrigerated or frozen until use since they can become rancid.  That is not something you want to use to make healthy bread...