Cindersis Ezekiel Bread Recipes

MAKE YOUR OWN EZEKIEL BREAD {GUEST POST}

Steps:

• Mix the first 8 ingredients in a bowl and grind in a flour mill (You may need to mill beans separately depending on your mill's instructions) This makes approximately 9 cups flour
• In large glass bowl mix whey (or water), honey, oil, and salt
• In another bowl mix the milled flour, yeast, milled flax seed, dough enhancer, and gluten until well combined
• Add the dry ingredients to the wet ingredients, and stir or knead 10 minutes either by hand, dough hook, or mixer (since this is a batter bread, it will NOT form into a nice smooth ball)
• Pour dough into 2 large (10x5x3) greased pans, 4 small loaf pans, or 2 9×13 pans
• Optional step: "Paint" an egg wash over top sprinkled with sunflower or sesame seeds, dried fruit pushed into batter is also optional
• Cover with towel and let rise in pans an hour or until dough is about 1/4 inch from top of the pan, but not much higher or it might overflow in oven
• Bake at 350 degrees 30-50 minutes until thermometer reaches 190F or a toothpick comes out clean (smaller pans takes 30 minutes; larger pans closer to 45)
• Remove pans from oven and place on cooling rack
• Run a knife around the edges and remove loaves from pans immediately
• Let rest on sides but don't cut into loaves until they've cooled at least 30 minutes

EZEKIEL BREAD (EZEKIEL 4:9)

Steps:

• Dissolve the yeast in the warm water and honey and let sit for 10 minutes.
• Mix the wheat, barley, millet and rye flour together.
• Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large mixing bowl with remaining water.
• Stir in two cups of mixed flour.
• Add yeast mixture.
• Stir in remaining salt(1 tbls.) and flour.
• Place on floured bread board and knead until smooth.
• Put in oiled bowl.
• Let rise until double in bulk.
• Knead again and cut dough and shape into 4 loaves.
• Place in 4 greased pans.
• Let rise until double in bulk.
• Bake at 375* for 45 minutes to 1 hour.
• Enjoy!
• Prep time includes time letting dough rise.

EZEKIEL BREAD I

Steps:

• Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
• Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
• Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

EZEKIEL BREAD PIZZAS

Steps:

• Roast garlic on large baking sheet with sea salt and olive oil for 20 mins at 300 degrees F.
• On the stove top put tomato puree in saucepan and add a couple teaspoons of sea salt and garlic powder, then add a couple tablespoons of basil. Add crushed red pepper to taste for a spicier sauce. Let simmer.
• When garlic is roasted remove cloves from sheet and sprinkle sea salt, garlic powder and Italian seasoning mixture onto the pan and garlic oil. Spread the oil across the sheet to coat it evenly. This will create a nice seasoned crust.
• Place Ezekiel bread slices onto sheet snugly next to each other. For Extra space in the middle of the sheet break slices in half to use that space for half slices.
• Take tomato sauce and place 2 tablespoons on each bread slice and one on each half slice. Spread the sauce over the slice. If using fresh mozzarella, place that on top of the sauce first. If just using goat cheese, place the fresh spinach on top of the sauce first. Then, crumble goat cheese atop of the spinach and place the roasted garlic gloves on each slice.
• Bake for 30 mins at 350°F.

CINDERSIS EZEKIEL BREAD

Steps:

• Place lentils, pinto beans, white beans, great Northern beans, and red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.
• Drain lentils, pinto beans, white beans, Northern beans, and red beans; combine in a large pot. Add 1 cup warm water; bring to a boil. Reduce heat to medium; cook until tender, adding more water if needed, about 45 minutes. Cool to room temperature.
• Dissolve 1 tablespoon honey, 2 cups bread flour, and 2 packages yeast in 2 cups warm water in a bowl to make the starter.
• Mix wheat germ, wheat and barley cereal, flax seeds, spelt, oat bran, oats, and millet together in a bowl. Add 2 cups warm water, 2 packages yeast, and 1 1/4 cups all-purpose flour; stir until well combined.
• Puree bean mixture in a food processor; transfer to the bowl of a stand mixer fitted with a dough hook. Add the starter and wheat germ mixture; mix. Add the 1 cup water, remaining honey, canola oil, sugar, and salt; mix to combine. Add the remaining 1 3/4 cups all-purpose flour in batches, mixing thoroughly after each addition; stir until no dry spots remain.
• Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a large, lightly-oiled bowl; turn to coat. Cover with a towel; let rise in a warm place until doubled in size, about 1 hour.
• Grease 3 large loaf pans. Divide dough equally and place into the prepared pans. Cover and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 45 minutes.
• Remove loaves from pans and return to oven, placed upside-down on the bare oven rack. Continue baking until bottoms are browned, about 5 minutes. Remove from oven; let cool.