Doll Can Create

Today’s bread began with a simple question: What can I make with what I already have?

I had been reading about Ezekiel bread, inspired by the words of Ezekiel 4:9:

“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.”

I didn’t have all those grains in my cupboard, and I wasn’t interested in making a special shopping trip. Instead, I decided to borrow the spirit of the bread: bringing beans and grains together to make something nourishing.

I started with about two cups of cooked mixed beans. I blended them until fairly smooth and then added what I had available:

• 2 cups cooked mixed beans, puréed
• ¼ cup rye flour
• A mixture of white and whole-wheat flour
• A generous handful of rolled oats
• 3 tablespoons honey
• 2 tablespoons olive oil
• Commercial yeast
• Warm water and salt

I added the flour gradually, watching and feeling the dough rather than following exact measurements. That is often how bread happens in my kitchen. You begin with an idea, pay attention to what the dough is telling you and adjust as you go.

The dough rose beautifully. The beans gave it substance without making it impossibly heavy. The rye, whole wheat and rolled oats brought their own texture and flavour, while the honey added a gentle sweetness and the olive oil helped create a soft, tender loaf.

As I write this, the bread is cooling on the counter. It looks wonderful, although I’m resisting the temptation to cut into it too soon. Bread needs that cooling time to finish setting inside—even when the smell makes waiting difficult!

This isn’t an exact replica of commercial Ezekiel bread. It is my own cupboard-friendly version: a nourishing loaf made from beans, grains and a willingness to experiment.

There is something deeply satisfying about making good food from what is already close at hand. It reduces waste, stretches the pantry and reminds me that creativity often begins with limits. We don’t always need the perfect ingredients or the perfect recipe. Sometimes we simply need to begin with what we have.

And today, what I had became bread.

A Few Notes for Next Time

Because I measured much of the flour by feel, this loaf may never be reproduced in precisely the same way—and that’s all right. Next time, I may try adding barley or millet flour, lentils or a scattering of seeds.

For now, I’m waiting for the loaf to cool, the kettle is ready, and I’m looking forward to that first slice.

Have you ever made a successful loaf—or an entire meal—by simply using what you already had in the cupboard?