• Stir the above ingredients very well. Grind in flour mill.

Measure into large bowl or DLX:

• 4 cups lukewarm water
• 1 cup honey
• 1/2 cup oil

Add to liquids:

• freshly milled flour from the above mixture of grains
• 2 tsp. salt
• 2 Tbs. yeast
• Stir or knead until well kneaded about 10 minutes. This is a batter type bread and will
• not form a smooth ball.
• Pour dough into greased pans. You may use 2 large loaf pans (10x5x3) or 3 med. loaf
• pans or 2-9x13 brownie pans. Let rise in a warm place for one hour or until the dough is
• almost to the top of the pan. If it rises too much it will over flow the pan while baking.
• Bake at 350° for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.
• *For fasting divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound
• cake and drink a quart of water every day. For fasting I do not alter the recipe.
• This is a very sweet, moist, cake-like bread. For a more traditional bread texture I have
• used this combination of grains in THE BECKERS BREAD AND ROLL RECIPE.
• Replacing the 7 cups of flour with the 9 cups of flour from the milled grains in this
• recipe. You may also add fruits and nuts or use the flour made from this mixture in other
• favorite recipes. This healthy combination of grains and beans is worth experimenting
• with. Combining grains and beans makes a complete protein.