Bread Machine Ezekiel Bread Recipe

Water: The base liquid that hydrates the dough and activates the yeast.

Olive oil: Adds moisture and richness to the bread.

Honey: Provides natural sweetness and helps feed the yeast.

Whole wheat flour: A whole grain flour that adds fiber and nutrients.

Barley flour: A flour made from barley, adding a unique flavor and texture.

Millet flour: A gluten-free flour that contributes to the bread's density and nutritional value.

Cooked and mashed lentils: Adds protein and a slightly earthy flavor.

Cooked and mashed kidney beans: Provides additional protein and a creamy texture.

Cooked and mashed pinto beans: Adds protein and a mild, slightly sweet flavor.

Salt: Enhances the flavors and regulates yeast activity.

Active dry yeast: The leavening agent that helps the bread rise.

When adding water to the bread machine pan, ensure it is lukewarm (around 110°F) to help activate the yeast. This will ensure a better rise and texture for your Ezekiel bread.

• water - Substitute with almond milk: Adds a slight nutty flavor and can enhance the overall taste of the bread.

• olive oil - Substitute with coconut oil: Provides a subtle coconut flavor and is a good alternative for those who prefer a different type of healthy fat.

• honey - Substitute with maple syrup: Offers a different sweetness profile and can add a unique flavor to the bread.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a slightly nutty flavor and can be easier to digest for some people.

• barley flour - Substitute with oat flour: Oat flour provides a mild flavor and can add a nice texture to the bread.

• millet flour - Substitute with quinoa flour: Quinoa flour is high in protein and offers a slightly earthy flavor.

• cooked and mashed lentils - Substitute with cooked and mashed chickpeas: Chickpeas have a similar texture and can add a slightly different flavor profile.

• cooked and mashed kidney beans - Substitute with cooked and mashed black beans: Black beans have a similar texture and can add a rich, earthy flavor.

• cooked and mashed pinto beans - Substitute with cooked and mashed cannellini beans: Cannellini beans are creamy and can provide a similar texture and mild flavor.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor.

• 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.

• Allow the bread to cool completely on a wire rack before storing. This ensures that any residual moisture evaporates, preventing sogginess.

• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This will keep the crust crisp while maintaining the soft interior.

• If you prefer using plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method is effective for keeping the bread fresh for up to three days at room temperature.

• For longer storage, consider freezing the bread. Slice the bread before freezing to make it easier to thaw only the amount you need. Wrap each slice or the entire loaf in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped bread with the date before placing it in the freezer. This helps you keep track of its freshness.

• When ready to use, thaw the bread at room temperature. For a quicker option, you can also use a toaster or oven to warm the slices directly from the freezer.

• To revive the bread's crust, preheat your oven to 350°F (175°C) and bake the thawed bread for 5-10 minutes. This will restore its crispness and make it taste freshly baked.

• Avoid refrigerating the bread, as this can cause it to dry out and become stale more quickly.

• Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, slice the bread and place the slices on a baking sheet. Cover them with foil and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• Use a toaster for individual slices. Simply pop a slice into the toaster and toast on a low setting to warm it without making it too crispy.

• For a microwave option, place a slice of bread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 10-20 seconds, checking frequently to avoid overheating.

• If you have a steamer, wrap the bread in a clean kitchen towel and place it in the steamer basket. Steam for about 5 minutes, or until the bread is warmed through and soft.

• For a stovetop method, heat a skillet over medium-low heat. Place the bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• Bread machine: This is the primary equipment used to mix, knead, and bake the Ezekiel bread.

• Measuring cups: Used to accurately measure the water, flours, and other ingredients.

• Measuring spoons: Essential for measuring small quantities like olive oil, honey, salt, and yeast.

• Mixing bowl: Used to mash and mix the cooked lentils, kidney beans, and pinto beans before adding them to the bread machine.

• Masher or fork: Utilized to mash the cooked lentils, kidney beans, and pinto beans.

• Wire rack: Used to cool the bread after it is baked, ensuring even cooling and preventing sogginess.

• Spatula: Helpful for scraping down the sides of the bread machine pan and ensuring all ingredients are well incorporated.

• Knife: Used to slice the bread once it has cooled.

Pre-cook and mash beans: Cook and mash the lentils, kidney beans, and pinto beans in advance. Store them in the fridge to save time on baking day.

Measure ingredients ahead: Measure out the flours, water, olive oil, and honey the night before. This makes the assembly process quicker.

Use a bread machine: Let the bread machine handle the mixing, kneading, and baking. This eliminates manual labor and monitoring.

Double the recipe: Make a double batch and freeze one loaf. This way, you have Ezekiel bread ready for future use without extra effort.