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 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.

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.

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

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Shape into four loaves. Place in 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
• Note:.
• 45 mins prep + rising. Bake: 30 minutes + cooling.

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.

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.