In a pot soak 1 cup of brown rice and 1 cup of dry beans for two days.
On the day you are making the bread, drain the water and refill the pot with 9 cups of water (use a pot large enough). Bring to hard boil then turn stove to medium (soft boil) and allow to boil for 20 minutes.
In a very large bowl add
1/2 cup vital wheat gluten
2 tbs salt
1 cup olive oil
1 1/2 cup honey (local honey may provide additional health benefits to your immune system)
After the beans and rice have boiled for 20 minutes, use a ladle to put about 1 cup at a time in a blender. Blend/puree well. Only do about a cup at a time because this is very hot and you don't want to burn yourself. Hot liquids also have a tendency to push the lid open.
Pour the liquid with pureed beans and rice.
Add 2 cups of ice water (water with ice in it) You want the dough to be very warm but not too hot when you put the yeast in. Warm enough to activate the yeast but not so hot it kills the yeast.
Using a mixer, mix the ingredients well. Allow the ice to melt...do not try to run the mixer through the ice.
Add three large eggs and 2 tbs yeast.
With the mixer, thoroughly mix again.
Pour into 5 -6 bread pans sprayed with oil.
Allow the bread to rise from 10-20 minutes. You do not want it to rise so much it falls when you bake.
Put in an oven, preheated to 350 and bake from 45-50 minutes.
Remove and allow to cool... though it is at it's very best still warm with butter or a fruit (no sugar) jam
