Ezekiel Bread Ezekiel 49 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.

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.

MARK'S EZEKIEL 4:9 BREAD

Steps:

• Warm oven: turn on for one minute with door open, then turn oven off and close door.
• Steam oven: add water to small pot and bring to boil, then place pot without lid inside warmed oven.
• Make liquid mix: (done once per loaf), add water and sugar (molasses, honey, etc) into small bowl, heat in microwave for 1 minute, place in steamed oven
• Make dry mix: (done once per loaf), Measure ingredients to grind + 2%, grind, sift ground ingredients once discarding chunks, Measure powdered ingredients, mix with ingredients just ground, sift full mixture once, Crush caraway seeds (with mortar and pestle or blender) then add to mixture.
• Grease bread pans: no crisco/margarine, olive oil is ok, organic butter is best.
• Recharge steam: remove pot with water from oven, again bring to boil, place back inside oven.
• Prepare dough: (done once per loaf), Mix liquid and dry ingredients into uniform dough, Press dough into bread pan, shaping as desired, Place full bread pan into steamed oven.
• Rise: let dough rise about 40 minutes, do not open oven, leave steaming pot in oven.
• Baking: turn oven on to 400° F and immediately remove steaming pot, bake for 32-35 minutes, bread is done when internal temperature is >205° F and before top/bottom burn.
• Cooling: remove bread from oven, turn oven off, in 10-20 minutes, remove bread from pan and place on wire rack to cool, in 1 hour, slice bread and place on paper towel inside plastic bag, leave plastic bag open, in 1 hour, using a different paper towel wipe the condensation from inside of bag, close bag and store.
• Storing: keeps 3-5 days at room temperature, 2+ weeks in refrigerator, months in freezer.

EZEKIEL BREAD

Steps:

• Dissolve the yeast in warm water and let set for 10 minutes.
• Mix the other dry ingredients in separate bowl.
• Blend lentils, oil, honey and small amount of water; place in large mixing bowl with remaining water.
• Stir in 2 cups of mixed flour.
• Add yeast mixture. Stir in remaining salt and flour.
• Knead on floured surface, then place in oiled bowl.
• Let rise until double in bulk.
• Knead again; shape and place in greased loaf pans.
• Let rise. Bake 375 for 1 hour.
• - - - - - - - - - - - - - - - - - - NOTES : A Health Food Store is a source for some of these ingredients.