Midtown Deli Ezekiel Bread Recipes

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EZEKIEL BREAD RECIPE



Ezekiel Bread Recipe image

Ezekiel bread is on an entirely different level than your ever day bread. This flourless bread is made with a variety of sprouted grains and is amazingly healthy and delicious.

Provided by Ben Rayl

Categories     Baking     Breakfast     Lunch

Time 55m

Number Of Ingredients 12

2 cups water (warm)
2 tbsp honey
1/4 cup olive oil
1 package dry yeast (or 25g fresh)
1 cup wheat flour (or 1 1/2 cups wheat berries)
1 cup spelt flour (or 1 1/4 cups spelt grains)
1/4 cup millet flour (or 1/3 if grain)
1/8 cup green lentils (dry)
4 tbsp kidney beans*
2 tbsp black beans*
1/4 cup oat bran
1/4 tsp salt

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.

Nutrition Facts : Calories 193 kcal, Sugar 4 g, Sodium 62 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 29 g, Fiber 4 g, Protein 5 g, ServingSize 1 serving

MAKE YOUR OWN EZEKIEL BREAD {GUEST POST}



Make Your Own Ezekiel Bread {Guest Post} image

Provided by Jill Winger

Number Of Ingredients 19

• 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)

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



Ezekiel Bread II image

This bread is also known as Bible Bread or Fasting Bread. This version does not use beans; instead it contains cooked lentils and several whole grain flours. You may have to visit a health foods store to find some of these ingredients.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 4h

Yield 48

Number Of Ingredients 11

1 cup lentils
2 (.25 ounce) packages active dry yeast
5 cups warm water (110 degrees F/45 degrees C), divided
5 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
8 cups whole wheat flour
4 cups barley flour
2 cups soy flour
½ cup millet flour
¼ cup rye flour

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.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.3 g, Fat 2.8 g, Fiber 5.5 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 148.5 mg, Sugar 0.9 g

EZEKIEL BREAD I



Ezekiel Bread I image

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

2 ½ cups wheat berries
1 ½ cups spelt flour
½ cup barley
½ cup millet
¼ cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
½ cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

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

MIDTOWN DELI EZEKIEL BREAD



Midtown Deli Ezekiel Bread image

This delicious Ezekiel Bread recipe was developed at The Midtown Deli & Bread Bakery in Savannah, Georgia.

Provided by Donna Deli

Categories     Breads

Time 4h15m

Yield 8 Loaves

Number Of Ingredients 14

9 1/2 cups wheat flour
6 1/2 cups rye flour
3 1/2 cups soy flour
1 cup vital wheat gluten
3/4 cup barley
1/3 cup lentils
1/3 cup millet
3 ounces yeast
1 ounce salt
1 1/2 ounces Splenda sugar substitute
8 1/2 cups skim milk
2 1/2 cups extra virgin olive oil
1 1/2 cups water
1/2 cup sesame seeds (Finishing Garnish)

Steps:

  • Combine all dry ingredients.
  • Combine all wet ingredients.
  • Place in large pot and heat on a low setting until the liquid is just warm to the touch.
  • Make a well in the center of the dry ingredients and pour in the heated liquid ingredients.
  • Fold with a dough scraper until thoroughly combined.
  • The dough will be very thick.
  • Portion dough into eight pre-greased medium loaf pans, and press mixture into the pan firmly.
  • The dough should fill half the pan.
  • Place pans in a covered area to proof for approximately 2 hours.
  • When dough has reached the top of the baking pans, it is ready to bake.
  • Remove pans from proof area, mist the loaves with water and dust with sesame seeds.
  • Place the loaves in a preheated oven (350 degrees) for 75 minutes.
  • Loaves will be dark brown when finished,while the sesame seeds will be almost white.
  • Let the pans cool for 10 minutes, then remove the loaves to a cooling rack.
  • Cool for 30 minutes, then serve.

Nutrition Facts : Calories 1846.9, Fat 87.2, SaturatedFat 12.6, Cholesterol 5.2, Sodium 1559.1, Carbohydrate 222.6, Fiber 33.3, Sugar 6.1, Protein 62.1

EZEKIEL BREAD



Ezekiel Bread image

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

3 (1/4 ounce) packages active dry yeast
5 cups warm water, divided (110 to 115 degrees F)
1 tablespoon honey, plus
2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 teaspoons salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 -8 cups bread flour

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

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