Ezekiel Bread I
Ezekiel Bread I is a recipe that is made with a variety of grains and beans. It is a healthy and nutritious bread that is perfect for those who are looking for a gluten-free option.
Ezekiel Bread I is a recipe that is made with a variety of grains and beans. It is a healthy and nutritious bread that is perfect for those who are looking for a gluten-free option.
- 1/2 cup olive oil
- 2 1/2 cups wheat berries
- 1 1/2 cups spelt flour
- 1/2 cup barley
- 1/2 cup millet
- 1/4 cup dry green lentils
- 2 tablespoons dry great northern beans
- 2 tablespoons dry kidney beans
- 2 tablespoons dried pinto beans
- 1 cup honey
- 2 tablespoons salt
- 4 cups warm water (110 degrees f/45 degrees c)
- 2 (.25 ounce) packages active dry yeast
- Carbohydrate 34.9008590065634 g
- Cholesterol 0 mg
- Fat 1.80784866808358 g
- Fiber 5.46389509230963 g
- Protein 4.43232199972625 g
- Saturated Fat 0.285326466860079 g
- Serving Size 1 1 Serving (57g)
- Sodium 3.86096666692224 mg
- Sugar 29.4369639142537 g
- Trans Fat 0.137691483368254 g
- Calories 168 calories
Step-by-step
- 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.
Golden-brown crusts encase a dense, heavy crumb that holds distinct nutty aromas from whole grains and legumes. Understanding crumb structure requires looking at how milled starches interact with moisture. Whole grains and pulses lack refined gluten networks, meaning structural integrity relies heavily on thorough mixing and correct hydration temperatures. Water heated precisely to 110 degrees Fahrenheit provides the thermal activation necessary for active dry yeast without degrading cellular walls.
Milling Integrity and Crumb Density
Grinding whole wheat berries, barley, millet, and lentils at home introduces fresh bran particles that physically cut gluten strands as they form. Milling wheat berries produces coarser flours with higher enzymatic activity than commercially pre-milled alternatives, which alters fermentation rates significantly. Freshly milled grains absorb hydration faster than commercial flours, requiring vigilant observation during the ten-minute mixing phase to prevent a dry, crumbly matrix.
Fermentation and Thermal Control
Allowing the batter-like mixture to rise until it reaches the lip of the 9x5-inch loaf pans ensures proper gas retention before baking. Enclosing the pans in a draft-free environment prevents premature crust formation that halts vertical expansion. Baking at 350 degrees Fahrenheit for 45 to 50 minutes sets the starches fully, transforming a dense batter into a sliceable loaf capable of supporting heavy spreads without crumbling.
