Ezekiel Bread Ezekiel 49 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 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.

EZEKIEL BREAD (EZEKIEL 4:9)

Steps:

• Dissolve the yeast in the warm water and honey and let sit for 10 minutes.
• Mix the wheat, barley, millet and rye flour together.
• Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large mixing bowl with remaining water.
• Stir in two cups of mixed flour.
• Add yeast mixture.
• Stir in remaining salt(1 tbls.) and flour.
• Place on floured bread board and knead until smooth.
• Put in oiled bowl.
• Let rise until double in bulk.
• Knead again and cut dough and shape into 4 loaves.
• Place in 4 greased pans.
• Let rise until double in bulk.
• Bake at 375* for 45 minutes to 1 hour.
• Enjoy!
• Prep time includes time letting dough rise.

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 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.