Ezekiel Bread Recipe

Whole wheat flour: The base flour that provides a hearty and dense texture to the bread.

Barley flour: Adds a slightly sweet and nutty flavor, enhancing the bread's overall taste.

Millet flour: Contributes a mild, slightly sweet flavor and is rich in essential nutrients.

Lentil flour: Adds protein and a unique earthy flavor to the bread.

Active dry yeast: Helps the dough rise and gives the bread its light and airy texture.

Salt: Enhances the flavors of the other ingredients and helps control the yeast activity.

Honey: Adds a touch of sweetness and helps to feed the yeast for better rising.

Warm water: Activates the yeast and helps to combine all the ingredients into a smooth dough.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, making the bread more elastic and giving it a better rise. If the dough is too sticky, lightly dust your hands and the work surface with whole wheat flour to make it easier to handle.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture, making it a great alternative for whole wheat flour.

• barley flour - Substitute with oat flour: Oat flour provides a similar mild flavor and can be used in the same quantity as barley flour.

• millet flour - Substitute with sorghum flour: Sorghum flour has a comparable texture and nutritional benefits, making it a suitable replacement for millet flour.

• lentil flour - Substitute with chickpea flour: Chickpea flour offers a similar protein content and works well in baking, just like lentil flour.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a similar flavor profile.

• honey - Substitute with maple syrup: Maple syrup has a similar sweetness and can be used in the same quantity as honey.

• warm water - Substitute with warm milk: Warm milk can provide additional richness and moisture to the bread, making it a good alternative to warm water.

• Allow the Ezekiel bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Store the bread in a bread box or a paper bag at room temperature for up to 3 days. This helps maintain the crust's texture while keeping the inside soft.
• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil. Place it in a resealable plastic bag to keep it fresh for up to a week in the refrigerator.
• To freeze, slice the bread first. This allows you to take out only what you need without defrosting the entire loaf.
• Wrap each slice or the entire loaf in plastic wrap, followed by a layer of aluminum foil. This double-layer method helps prevent freezer burn.
• Place the wrapped bread in a freezer-safe resealable bag or an airtight container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the bread at room temperature or reheat it directly from the freezer in a toaster or oven. For the oven, preheat to 350°F (175°C) and warm the bread for about 10 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the Ezekiel bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, unwrap the foil for the last 5 minutes of reheating.

• Toaster Method:

  1. Slice the Ezekiel bread into individual pieces.
  2. Place the slices in a toaster or toaster oven.
  3. Toast on a medium setting until the bread is warm and slightly crispy.

• Microwave Method:

  1. Place a slice of Ezekiel bread on a microwave-safe plate.
  2. Cover the bread with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds, checking to ensure it doesn’t become too chewy.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Lightly butter or oil the skillet if desired.
  3. Place the Ezekiel bread in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until the bread is warmed through and slightly toasted.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the pot.
  3. Wrap the Ezekiel bread in a clean, damp kitchen towel and place it in the steaming basket.
  4. Cover and steam for about 5 minutes, or until the bread is warm and soft.

• Large mixing bowl: To combine the whole wheat flour, barley flour, millet flour, and lentil flour.

• Small bowl: To dissolve the yeast in warm water and let it sit until frothy.

• Wooden spoon: To stir the yeast mixture, salt, and honey into the flour mixture until well combined.

• Clean countertop or kneading surface: To knead the dough until it becomes smooth and elastic.

• Loaf pan: To place the dough in for rising and baking.

• Plastic wrap or clean kitchen towel: To cover the dough while it rises.

• Oven: To bake the bread at the required temperature.

• Wire rack: To cool the bread after baking.

• Measuring cups: To measure out the flours, water, and honey accurately.

• Measuring spoons: To measure out the yeast and salt accurately.

Pre-mix flours: Combine the whole wheat flour, barley flour, millet flour, and lentil flour ahead of time and store in an airtight container.

Activate yeast efficiently: Use a thermometer to ensure the water is at the right temperature for activating the yeast quickly.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save time and effort.

Warm rising spot: Place the dough in a slightly warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating the oven while the dough is rising to save time.