Best Ezekiel Bread Ezekiel Recipes

EZEKIEL BREAD I

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.

EZEKIEL BREAD (EZEKIEL 4:9)

Steps:

• Dissolve the yeast in the warm water and honey and let sit for 10 minutes.
• Mix the wheat, barley, millet and rye flour together.
• Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large mixing bowl with remaining water.
• Stir in two cups of mixed flour.
• Add yeast mixture.
• Stir in remaining salt(1 tbls.) and flour.
• Place on floured bread board and knead until smooth.
• Put in oiled bowl.
• Let rise until double in bulk.
• Knead again and cut dough and shape into 4 loaves.
• Place in 4 greased pans.
• Let rise until double in bulk.
• Bake at 375* for 45 minutes to 1 hour.
• Enjoy!
• Prep time includes time letting dough rise.

BREAD MACHINE EZEKIEL BREAD

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.

EZEKIEL BREAD II

Steps:

• Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
• Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

EZEKIEL BREAD (WING AND A PRAYER RECIPE)

Steps:

• Place garbanzo beans in a small saucepan over medium heat. Cook until soft, 10 to 15 minutes. Drain and let cool.
• Stir 1/2 cup water and yeast together in a small bowl until yeast dissolves. Let stand until yeast forms a creamy foam, about 10 minutes.
• Combine lentils, millet, great northern beans, mung beans, and adzuki beans in a high-powdered food processor or blender. Blend on high speed until fine enough to pass through the mesh of a sifter or strainer.
• Pour lentil mixture into a large bowl. Mix in whole wheat flour, barley flour, and rye flour.
• Place cooled garbanzo beans in a large bowl. Add honey, olive oil, and salt; mash together. Stir in remaining 4 3/4 cups water. Stir in yeast mixture. Whisk in 2 cups flour mixture. Stir in remaining flour mixture, 1 cup at a time, kneading well until dough is smooth.
• Grease a large bowl and place dough inside. Cover with a very damp cloth. Let rise until doubled, about 1 hour.
• Deflate dough and turn out onto a lightly floured work surface. Knead gently and divide into 4 pieces. Form each piece into a loaf.
• Grease four 9x5-inch loaf pans. Place loaves inside. Cover with a very damp cloth and let rise until doubled, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaves in the preheated oven until golden brown and the bottom of a loaf sounds hollow when tapped, about 1 hour.

EZEKIEL BREAD PIZZAS

Steps:

• Roast garlic on large baking sheet with sea salt and olive oil for 20 mins at 300 degrees F.
• On the stove top put tomato puree in saucepan and add a couple teaspoons of sea salt and garlic powder, then add a couple tablespoons of basil. Add crushed red pepper to taste for a spicier sauce. Let simmer.
• When garlic is roasted remove cloves from sheet and sprinkle sea salt, garlic powder and Italian seasoning mixture onto the pan and garlic oil. Spread the oil across the sheet to coat it evenly. This will create a nice seasoned crust.
• Place Ezekiel bread slices onto sheet snugly next to each other. For Extra space in the middle of the sheet break slices in half to use that space for half slices.
• Take tomato sauce and place 2 tablespoons on each bread slice and one on each half slice. Spread the sauce over the slice. If using fresh mozzarella, place that on top of the sauce first. If just using goat cheese, place the fresh spinach on top of the sauce first. Then, crumble goat cheese atop of the spinach and place the roasted garlic gloves on each slice.
• Bake for 30 mins at 350°F.

CINDERSIS EZEKIEL BREAD

Steps:

• Place lentils, pinto beans, white beans, great Northern beans, and red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.
• Drain lentils, pinto beans, white beans, Northern beans, and red beans; combine in a large pot. Add 1 cup warm water; bring to a boil. Reduce heat to medium; cook until tender, adding more water if needed, about 45 minutes. Cool to room temperature.
• Dissolve 1 tablespoon honey, 2 cups bread flour, and 2 packages yeast in 2 cups warm water in a bowl to make the starter.
• Mix wheat germ, wheat and barley cereal, flax seeds, spelt, oat bran, oats, and millet together in a bowl. Add 2 cups warm water, 2 packages yeast, and 1 1/4 cups all-purpose flour; stir until well combined.
• Puree bean mixture in a food processor; transfer to the bowl of a stand mixer fitted with a dough hook. Add the starter and wheat germ mixture; mix. Add the 1 cup water, remaining honey, canola oil, sugar, and salt; mix to combine. Add the remaining 1 3/4 cups all-purpose flour in batches, mixing thoroughly after each addition; stir until no dry spots remain.
• Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a large, lightly-oiled bowl; turn to coat. Cover with a towel; let rise in a warm place until doubled in size, about 1 hour.
• Grease 3 large loaf pans. Divide dough equally and place into the prepared pans. Cover and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 45 minutes.
• Remove loaves from pans and return to oven, placed upside-down on the bare oven rack. Continue baking until bottoms are browned, about 5 minutes. Remove from oven; let cool.

MARK'S EZEKIEL 4:9 BREAD

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.

EZEKIEL BREAD

Steps:

• Dissolve the yeast in warm water and let set for 10 minutes.
• Mix the other dry ingredients in separate bowl.
• Blend lentils, oil, honey and small amount of water; place in large mixing bowl with remaining water.
• Stir in 2 cups of mixed flour.
• Add yeast mixture. Stir in remaining salt and flour.
• Knead on floured surface, then place in oiled bowl.
• Let rise until double in bulk.
• Knead again; shape and place in greased loaf pans.
• Let rise. Bake 375 for 1 hour.
• - - - - - - - - - - - - - - - - - - NOTES : A Health Food Store is a source for some of these ingredients.

EZEKIEL BREAD

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Shape into four loaves. Place in 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
• Note:.
• 45 mins prep + rising. Bake: 30 minutes + cooling.

MIDTOWN DELI EZEKIEL BREAD

Steps:

• Combine all dry ingredients.
• Combine all wet ingredients.
• Place in large pot and heat on a low setting until the liquid is just warm to the touch.
• Make a well in the center of the dry ingredients and pour in the heated liquid ingredients.
• Fold with a dough scraper until thoroughly combined.
• The dough will be very thick.
• Portion dough into eight pre-greased medium loaf pans, and press mixture into the pan firmly.
• The dough should fill half the pan.
• Place pans in a covered area to proof for approximately 2 hours.
• When dough has reached the top of the baking pans, it is ready to bake.
• Remove pans from proof area, mist the loaves with water and dust with sesame seeds.
• Place the loaves in a preheated oven (350 degrees) for 75 minutes.
• Loaves will be dark brown when finished,while the sesame seeds will be almost white.
• Let the pans cool for 10 minutes, then remove the loaves to a cooling rack.
• Cool for 30 minutes, then serve.

EZEKIEL BREAD II

Steps:

• Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
• Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.