Ezekiel Bread

Joined Aug 14, 2000
I’m easing my way back into bread baking. For no apparent reason I started with Ezekiel bread. I started with a fairly common recipe. The version I used is from The Prairie Homestead.

  • • 2½ cups wheat grains (I use either hard red or hard white)
  • • 1½ cups spelt
  • • ½ cup hulled barley
  • • ¼ cup millet
  • • ¼ 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)
  • • 1⅛ cups raw, local honey
  • • ½ cup oil (I use olive oil or coconut oil)
  • • 2 tsp. salt
  • • 2 Tbs. active dry yeast (2 packages)
  • • ½ 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)
Not surprisingly there is not an abundance of gluten in this dough. I’ve tried it with and without the dough enhancer and gluten and the results were pretty much the same. The dough rises nicely and the finished bread has a nice open crumb. But the lack of gluten means the bread has little structural strength and it borders on fragile. The flavor is really good, if a bit sweet, not surprising given the amount of honey.

I wanted to add structure and reduce the sweetness. I added 2 1/2 cups of whole wheat flour to the ingredients above and results were good. The added flour increased the dough yield so now I’m going to play with loaf size and shape to see if I can’t further improvr things.


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