(xposted to bread-bakers digest)
Sometime ago there was discussion about Ezekiel's Bread. I just came across
these recipes in an old MasterCook cookbook I created. I know I found these
recipes on the Net, but I sure can't relocate them.
These recipes call for the same ingredients, but I include both, as the
directions and cooking instructions are somewhat different. The first uses all
the ingredients to make multiple loaves, and the second reserves half the
milled grains for future baking.
Doesn't two tablespoons of yeast sound like a lot??
Ellen C.
<ellen@elekta.com>
* Exported from MasterCook Mac *
Ezekiel Bread #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Hand Made
Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups hard red wheat
1 1/2 cups spelt or rye
1/2 cup hulled barley
1/2 cup millet
1/4 cup green lentils
2 tablespoons great northern beans
2 tablespoons red kidney beans
2 tablespoons pinto beans
---
4 cups lukewarm water
1 cup honey
1/2 cup oil
2 tablespoons Red Star Yeast
---
2 teaspoons salt
Stir the first ingredients very well. Grind in flour mill.
Then measure the next ingredients into large bowl. Set aside for 3-5 minutes to
allow yeast to grow.
Then add the salt and the fresh milled flour to yeast mixture.
Stir until well kneaded about 10 minutes. This is a batter type bread and will
not form a smooth ball.
Pour dough into greased pans. You may use 2 large loaf pans or 3 med. loaf pans
or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is
almost to the top of the pan. If it rises too much it will over flow the pan
while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for
9x13 pans.
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Per serving (excluding unknown items): 2231 Calories; 110g Fat (42% calories
from fat); 16g Protein; 323g Carbohydrate; 0mg Cholesterol; 4285mg Sodium
Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 22 Fat; 18 1/2 Other Carbohydrates
NOTES : For fasting, divide bread into 8 equal parts weighing 1/2 pound each.
Eat a 1/2 pound cake and drink a quart of water every day.
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* Exported from MasterCook Mac *
Ezekiel Bread, A Recipe from the Old Testament
Recipe By : adapted directly from Ezekiel 4:9
Serving Size : 1 Preparation Time :0:00
Categories : Breads Hand Made
Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups whole wheat
1 1/2 cups whole rye
1/2 cup barley
1/4 cup millet
1/4 cup lentils
2 Tbsp great norther beans -- (uncooked)
2 Tbsp red kidney beans -- (uncooked)
2 Tbsp pinto beans -- (uncooked)
2 cups lukewarm water -- divided
---
1/2 cup honey -- PLUS
1 teaspoon honey -- divided
1/4 cup extra-virgin olive oil
1 tablespoon active dry yeast
1 teaspoon salt
Measure and combine all the above ingredients in a large bowl. Put this mixture
into a flour mill and grind. The flour should be the consistency of regular
flour. Coarse flour may cause digestion problems. This makes eight cups of
flour. Use four cups per batch of bread.
Measure four cups of flour into a large bowl. Store the remaining flour mixture
in the freezer for future use.
Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1
teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and set
aside, allowing the yeast to rise for five to ten minutes.
In a small mixing bowl, combine the following: olive oil, 1/2 cup honey and
remaining cup of warm water. Mix well and add this to the flour mixture in the
large bowl. Add the yeast to the bowl and stir until well mixed. The mixutre
should be the consistency of slightly "heavy" cornbread. Spread the mixture
evenly in a 11by15 inch pan sprayed with no-cholesterol cooking oil. Let the
mixture rise for one hour in a warm place.
Bake at 375 degrees for approximately thirty minutes. Check for doneness. Bread
should be the consistency of baked cornbread.
This recipe has been adapted directly from Ezekiel 4:9
>From: Don Warrick
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1697 Calories; 58g Fat (29% calories
from fat); 40g Protein; 274g Carbohydrate; 0mg Cholesterol; 2166mg Sodium
Food Exchanges: 8 1/2 Starch/Bread; 2 1/2 Lean Meat; 11 Fat; 9 1/2 Other
Carbohydrates
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