Ezekiel Bread Ezekiel 49 Recipes

Steps:

• Place milk and water into a microwave-safe glass measuring cup. Heat in microwave for 35 seconds. Pour mixture into bread machine. Add egg, 2 tablespoons olive oil, and honey.
• Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine. Combine grounds, unbleached flour, whole wheat flour, millet flour, rye flour, cracked wheat, wheat germ, and salt in the bread machine. Add yeast.
• Set bread machine on dough cycle.
• Remove and punch down dough once bread machine beeps. Roll dough out onto a pastry cloth. Grease a loaf pan with remaining olive oil. Shape dough into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Uncover dough and bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C); bake until browned, 30 to 35 minutes more. Let bread rest in the pan for 10 minutes; remove and let cool until ready to slice.

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.