Make Your Own Ezekiel Bread {Guest Post}

Name: Make Your Own Ezekiel Bread {Guest Post}
Ingredients: • 2 1/2 cups wheat grains (I use either hard red or hard white); • 1 1/2 cups spelt; • 1/2 cup hulled barley; • 1/4 cup millet; • 1/4 cup dry green lentils; • 2 Tbs. dry northern beans; • 2 Tbs. dry kidney beans; • 2 Tbs. dry pinto beans; • 4 cups lukewarm whey (or water, the whey just adds more flavor and nutrients); • 1 1/8 cups raw, local honey; • 1/2 cup oil (I use olive oil or coconut oil); • 2 tsp. salt; • 2 Tbs. active dry yeast (2 packages); • 1/2 cup milled flax seed (optional); • 2 Tbs. dough enhancer (optional); • 1 Tbs. gluten (optional); • 1 egg plus 2 Tbs. water (optional, for egg wash on top); • sunflower or sesame seeds (optional, for garnish on top); • dried fruit (optional, for added flavor and nutrition)

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Author : Jill Winger

Make Your Own Ezekiel Bread {Guest Post}

Instructions

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Step 1

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

Step 2

In large glass bowl mix whey (or water), honey, oil, and salt

Step 3

In another bowl mix the milled flour, yeast, milled flax seed, dough enhancer, and gluten until well combined

Step 4

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)

Step 5

Pour dough into 2 large (10x5xgreased pans, 4 small loaf pans, or 2 9×13 pans

Step 6

Optional step: “Paint” an egg wash over top sprinkled with sunflower or sesame seeds, dried fruit pushed into batter is also optional

Step 7

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

Step 8

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)

Step 9

Remove pans from oven and place on cooling rack

Step 10

Run a knife around the edges and remove loaves from pans immediately

Step 11

Let rest on sides but don’t cut into loaves until they’ve cooled at least 30 minutes

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