EZEKIEL BREAD I
This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.
Provided by Karin Christian
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 40 g, Fat 5.4 g, Fiber 5.2 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 584.9 mg, Sugar 12.1 g
CINDERSIS EZEKIEL BREAD
I liked the Ezekiel bread recipe on this site. I need high-protein bread, so I researched the Bible and other cookbooks and I came up with this recipe. It can be halved and the grains or beans can be removed as your tastes prefer. I hope you like this. My family and church members certainly did! Bread can be eaten right away or wrapped and frozen whole or sliced. Drink plenty of water when eating this bread. This bread is very low in carbs so it is a good bread to diet on.
Provided by Cindersis
Categories Bread Yeast Bread Recipes
Time 12h
Yield 24
Number Of Ingredients 20
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.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 32.9 g, Fat 7.5 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 213.3 mg, Sugar 14.3 g
EZEKIEL BREAD
Great to give as a gift or accompany your Sunday dinner. This bread is tender and chewy with a hint of sweetness.
Provided by cookbookworm
Categories Breads
Time 1h15m
Yield 64 4 Loaves, 64 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113.6, Fat 2.8, SaturatedFat 0.2, Sodium 74.2, Carbohydrate 20.1, Fiber 1.4, Sugar 4.8, Protein 2.8
MARK'S EZEKIEL 4:9 BREAD
This Ezekiel bread more closely resembles the biblical bread because it uses balanced proportions of the six main ingredients. The directions are detailed to ensure good results because the method varies from traditional bread making. This loaf as a whole will weight about 1 2/3 lbs baked, using mostly organic ingredients at best available prices local to me costs about $2.00 in ingredients (the first 7 may be purchased either whole or as flour). The amino acids are balanced well in this bread, making it a complete protein (comparable to quinoa).
Provided by Bread Baker Mark
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 141.3, Fat 1.4, SaturatedFat 0.2, Sodium 133.7, Carbohydrate 28, Fiber 5.5, Sugar 1.7, Protein 6
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