Ezekiel Bread Recipe

Whole wheat flour: A staple in bread making, providing structure and a hearty flavor.

Sprouted spelt flour: Adds a nutty taste and is easier to digest due to the sprouting process.

Sprouted barley flour: Contributes a slightly sweet flavor and additional nutrients.

Lentils: Cooked and mashed, they add protein and a unique texture to the bread.

Millet: A gluten-free grain that adds a mild, slightly sweet flavor and a bit of crunch.

Honey: Natural sweetener that helps feed the yeast and adds a touch of sweetness.

Salt: Enhances the flavor and helps control the fermentation process.

Active dry yeast: Leavening agent that helps the bread rise and become fluffy.

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

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, which is crucial for achieving a smooth and elastic texture. If the dough feels too sticky, sprinkle a little more flour on the surface, but be careful not to add too much as it can make the bread dense.

• whole wheat flour - Substitute with oat flour: Oat flour provides a similar texture and nutritional profile, though it may impart a slightly different flavor.

• sprouted spelt flour - Substitute with sprouted wheat flour: Sprouted wheat flour has a similar nutritional content and baking properties, making it a good alternative.

• sprouted barley flour - Substitute with sprouted rye flour: Sprouted rye flour offers a comparable texture and nutritional benefits, though it will add a slightly different taste.

• lentils, cooked and mashed - Substitute with cooked and mashed chickpeas: Chickpeas provide a similar texture and protein content, making them a suitable replacement.

• millet, cooked - Substitute with quinoa, cooked: Quinoa has a similar texture and nutritional profile, offering a good alternative to millet.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture content, though it will impart a different flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste and mineral content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and has similar leavening properties, though it may act slightly faster.

• warm water - Substitute with warm milk: Warm milk can provide additional richness and moisture to the dough, though it will slightly alter the flavor.

• 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.

• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This method keeps the crust crisp while maintaining the bread's moisture.

• If you prefer to use plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This helps to keep the bread fresh for up to 3 days at room temperature.

• For longer storage, slice the bread before freezing. This allows you to take out only the amount you need, reducing waste and ensuring the rest stays fresh.

• Wrap each slice or the entire loaf tightly in plastic wrap, then place it in a resealable freezer bag. This double-layer protection helps to prevent freezer burn and keeps the bread fresh for up to 3 months.

• Label the freezer bag with the date to keep track of its freshness. This is especially helpful if you bake Ezekiel bread regularly.

• To thaw, remove the desired amount of bread from the freezer and let it sit at room temperature for a few hours. For a quicker option, you can use a microwave or toaster.

• If using a microwave, place the bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on low power for 10-20 seconds, checking frequently to avoid over-drying.

• For a toaster, simply place the frozen slice directly into the toaster and toast on a low setting until warmed through. This method also helps to restore some of the bread's original texture and flavor.

• Store any leftover bread in the refrigerator if you plan to consume it within a week. Wrap it tightly in plastic wrap or place it in a resealable bag to maintain its freshness.

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

• For a quick reheat, use a microwave. Place a slice of Ezekiel bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed.

• To achieve a crispy texture, use a toaster. Simply place a slice of Ezekiel bread in the toaster and toast to your desired level of crispiness. This method works well if you enjoy a crunchy exterior.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the Ezekiel bread on the rack or a baking sheet. Heat for about 5-7 minutes until warm and slightly crispy.

• For a stovetop method, heat a skillet over medium heat. Lightly butter or oil the skillet. Place the Ezekiel bread in the skillet and heat for 1-2 minutes on each side until warmed through and slightly toasted.

• If you prefer steaming, place the Ezekiel bread in a steamer basket over boiling water. Cover and steam for about 5 minutes until the bread is warm and soft. This method helps retain moisture.

• For a unique twist, use a panini press. Preheat the press and place the Ezekiel bread inside. Press for 2-3 minutes until warm and slightly crispy. This method adds a delightful texture to the bread.

• Large mixing bowl: Used to combine the different flours and other ingredients together.
• Measuring cups: Essential for accurately measuring the flour, lentils, millet, and water.
• Measuring spoons: Necessary for measuring the honey, salt, and yeast.
• Wooden spoon: Handy for mixing the ingredients together before kneading.
• Small bowl: Used to dissolve the yeast in warm water.
• Floured surface: Provides a workspace for kneading the dough.
• Loaf pan: The container in which the dough will rise and bake.
• Plastic wrap or clean towel: Used to cover the dough while it rises.
• Oven: Where the bread will be baked.
• Cooling rack: Allows the bread to cool completely after baking.
• Pot or saucepan: Used to cook the lentils and millet before adding them to the dough.
• Masher or fork: For mashing the cooked lentils.
• Grease or cooking spray: To grease the loaf pan and prevent the bread from sticking.

Pre-mix dry ingredients: Combine whole wheat flour, sprouted spelt flour, and sprouted barley flour ahead of time and store in an airtight container.

Cook in bulk: Prepare lentils and millet in larger quantities and freeze portions for future use.

Quick yeast activation: Use instant yeast instead of active dry yeast to skip the activation step.

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

Preheat oven early: Start preheating the oven while the dough is rising to streamline the process.