Marks Ezekiel 49 Bread Recipes

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.

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.

Steps:

• Mix warm water, yeast and sugar let stand for a few minutes.
• Mix beans and lentils together in a separate bowl.
• Mix wheat flour, barley flour and millet flour together in a third mixing bowl.
• Mix the yeast water with the beans & lentils
• Add the flour and knead until the bread is tough.
• Take 8 cups of water and boil it in a stew pot make sure the water level is at least 5 inches tall.
• If the dough is too watery add more flour - if it is too tough you should have so that coming and added more water before you finished adding all the flour.
• Shape the bagels into the shape of bagels and place them onto a floured cooking sheet and let them rise.
• Now your ready to put the bagels into boiling water to get them ready for cooking.
• Place two bagels into the boiling water - with a spatula make sure that the bagels aren't sticking to the bottom of the pot by lifting it off of the bottom of the pot.
• Remember that the beans and the lentils will probably prevent the bagel from floating like most bagels do.
• Yeast creates air pockets in the bread and causes them to rise. If the dough is too dense it will not rise. It is not a big deal. Just don't leave the bagels in the boiling water more than 1 minute.
• Place the bagels that finished boiling on a cooking sheet sprayed with cooking oil. Oil the tops of the bagels to they don't get to tough.
• Bake at 325 for 40 minutes.
• Remember Ezekiel bread isn't like any bread on the market - putting beans and lentils changes the texture of the bread and it seems to roughen up the texture.
• You're used to having flour ground extremely fine in texture. Grainy or nutty is what the breads texture is like. Nutty meaning grainy or lots of grittiness.