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Ezekiel Bread recipe


To some, this recipe may seem a little daunting, but it’s really not…and it’s well-worth the effort. At any rate, here’s a smaller recipe (It’s a recipe for free-standing loaves, but it can easily be baked in pans).


Ezekiel Bread
Yield: 2 loaves
3 cups bread flour, divided
2 cups water
6 teaspoons yeast, divided
1 tablespoon white beans
1 tablespoon red beans
1 tablespoon lentils
2 tablespoons barley
2 tablespoons millet
1 tablespoon bulgur wheat
2 cups whole wheat flour
1 cup spelt flour
1 tablespoon wheat gluten
1/4 cup honey
1/4 cup virgin olive oil
1 tablespoon kosher salt
2 tablespoons corn meal

Make a sponge by mixing together in a small bowl 2 cups of the bread flour, the water, and 3 teaspoons of yeast. Set aside.

In a small pot, combine the white and red beans and cover them with a few inches of water. Bring them to a boil and cook the beans for about 45 minute, or until they are almost cooked and still have a little texture to them. Add the lentils and barley to the pot, return the water to a boil and cook the legumes for another 15 minutes. Add the millet and bulgur wheat to the pot, return it to a boil (if needed, add more water) and cook for about 5 minutes, or until the grains and legumes are almost cooked. Strain this mixture through a mesh colander, squeezing out any excess moisture. Transfer to a food processor and pulse until the mixture is a coarse paste but not smooth. Allow to cool to room temperature.

Transfer the sponge and the legume/grain mixture to the bowl of an electric mixer that has been fitted with a dough hook. Add the remaining cup of bread flour and 3 teaspoons of yeast along with the whole wheat flour, and spelt flour. Also add the wheat gluten, honey, and olive oil. Run the mixer on low, just until the ingredients begin to form a ball, then add the salt. Run the mixer on medium speed for about 10 minutes, then transfer to a lightly floured work surface and knead by hand for another couple of minutes. Place the dough in a bowl at room temperature, cover it with plastic wrap, and allow it to ferment for 1 and 1 1/2 hours.

Dust a baking sheet with the cornmeal. Remove the dough from the bowl, divide it into two pieces, and gently shape them into balls. Place them on the baking pan and cover with a towel. Allow it to rise for 1 hour. Position an oven rack to the center of the oven and place a shallow pan of water directly on the oven floor. Preheat the oven to 350F. Using a sharp knife, slash the loaf and put it in the oven. Bake the bread for about 30 minutes. Remove it from the oven and place it on a wire rack or towel to cool before slicing.

(Source: urbansimplicity.com)

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