Ezekiel bread – grain version

From Food.com

“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.” (Old Testament Ezekiel 4:9)

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I was brought to the inspiration of this bread by my Instagram account – thanks to @beachyogagirl and her daily meal of Ezekiel bread and smashed avocado (YES). I love being surrounded by inspiring people doing amazing, every day things. I use some forms of social media for just this purpose. I follow people who are passionate about what they do – from fashion to food to yoga.  Who doesn’t love a space filled with positivity, support and and an uplifting sense of community instead of the all too often competitive and tear someone down mentality that social media sites can be known for? More to the point, inspiration (for food or otherwise) can be found anywhere. Don’t be afraid of a recipe, just try it! (bread making tips from me here)

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Most Ezekiel bread is made from sprouted seeds, which are ground into flour. While incredibly nutritious, it also seemed a bit time consuming, so I opted to try this version instead. I looked through many of the recipes out there – this one uses lentils and a combination of wheat, barley, millet and rye flours. I rewrote some of the instructions so they were more clear, but otherwise followed the original recipe. This bread is dense and heavy and will surely satiate any appetite. It is packed full of only good for you ingredients and is bursting with protein, calcium, phosphorus, iron, potassium, and vitamins A and C, to name a few. And most importantly, it is glorious under some chicken salad, heavenly with a smashed avocado on top, and is even delicious with a generous dollop of peanut butter (according to my toddler, but hey, peanut butter makes everything good, right?).

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Here we go!

Cook your lentils according to package directions. Let cool. (I did this step a few days in advance and stored them in the refrigerator).

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Dissolve the yeast in 1/2 cup of the warm water, add honey and let sit for 10 minutes.

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In a large bowl, mix the wheat, barley, millet and rye flour together.

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Blend lentils, oil and small amount of water (from the  remaining1 1/2 cups water) in a blender (I used my immersion blender and it worked great).

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Place the mashed beans into a very large mixing bowl with the remaining water.

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To the bean mixture, stir in two cups of mixed flour.

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Next, add the yeast mixture and stir to combine.  Stir in  the salt and remaining flour.

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Place on floured surface and knead until smooth. Add more water, if needed, to bring the dough together.

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Place the dough in an oiled bowl and cover with plastic wrap.

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Let rise until double in bulk, 1-2 hours (it will be really heavy).

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Knead again and cut dough and shape into 4 loaves.

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Place in 4 greased loaf pans. Let rise until double in bulk, about 45-60 minutes.

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Bake at 375 F for 40 minutes to 1 hour. Remove from pan and place loaves on wire rack. Let cool completely before slicing.

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Yield: 4 loaves

Ingredients

4 1/2 tsp active dry yeast

2 c warm water, divided

1 T honey

1 lb dried lentils, cooked

8 c wheat flour

4 c barley flour

1⁄2 c millet flour

1⁄4 c rye flour

1 T salt

4 -6 T olive oil

Directions

Cook your lentils according to package directions. Let cool. (I did this step a few days in advance and stored them in the refrigerator).

Dissolve the yeast in 1/2 cup of the warm water, add honey and let sit for 10 minutes.

In a large bowl, mix the wheat, barley, millet and rye flour together.

Blend lentils, oil and small amount of water (from the  remaining 1 1/2 cups water) in a blender (I used my immersion blender and it worked great). Place the mashed beans into a very large mixing bowl with the remaining water.

To the bean mixture, stir in two cups of mixed flour. Next, add the yeast mixture and stir to combine.  Stir in  the salt and remaining flour.

Place on floured surface and knead until smooth. Add more water, if needed, to bring the dough together.

Place the dough in an oiled bowl and cover with plastic wrap. Let rise until double in bulk, 1-2 hours (it will be really heavy). Knead again and cut dough and shape into 4 loaves. Place in 4 greased loaf pans. Let rise until double in bulk, about 45-60 minutes. Bake at 375 F for 40 minutes to 1 hour. Remove from pan and place loaves on wire rack. Let cool completely before slicing. Freezes well.

**tip: slice your bread before freezing, so you can just grab what you need, no need to thaw the entire loaf**


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girlkneadsbread

My adventures with bread and the deliciousness of life.

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