Ezekiel Bread I Recipes

EZEKIEL BREAD RECIPE

Steps:

• Measure the water, honey, olive oil, and yeast into a large bowl. Let it sit until foamy, about 5 minutes.
• Stir all of the whole grains and beans together until well mixed, then grind in a flour mill or blender and blend together with any grains you had that were already ground.
• Add this flour mixture to the yeast mixture and stir until well combined - the dough will be very sticky and wet.
• Pour the dough into a prepared loaf pan and let rise in a warm place four about 45 minutes, or until it reaches the top of the pan.
• Bake at 350 F (175 C) for about 45 - 50 minutes, or until golden brown.

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

BREAD MACHINE EZEKIEL BREAD

Steps:

• Place milk and water into a microwave-safe glass measuring cup. Heat in microwave for 35 seconds. Pour mixture into bread machine. Add egg, 2 tablespoons olive oil, and honey.
• Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine. Combine grounds, unbleached flour, whole wheat flour, millet flour, rye flour, cracked wheat, wheat germ, and salt in the bread machine. Add yeast.
• Set bread machine on dough cycle.
• Remove and punch down dough once bread machine beeps. Roll dough out onto a pastry cloth. Grease a loaf pan with remaining olive oil. Shape dough into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Uncover dough and bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C); bake until browned, 30 to 35 minutes more. Let bread rest in the pan for 10 minutes; remove and let cool until ready to slice.

EZEKIEL BREAD II

Steps:

• Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
• Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.