Recipe Background
Ezekiel Bread, a hearty mix of grains, marked my move to the countryside, offering grounding comfort.
The first time I made Ezekiel Bread, I had just relocated from the bustling noise of the city to the serene countryside. On my very first morning there, the air was crisp with the autumn chill, and I found myself longing for something grounding and homemade. As I rummaged through my newly organized pantry, I noticed the mix of wheat berries, barley, and millet that friends had gifted me as a moving-away present. What better way to christen my new oven than with a bread that sings of tradition? I remember my grandma telling me stories of our ancestral breads, and though Ezekiel Bread wasn’t in her repertoire, the spirit of using wholesome grains was something she’d taught me well.
When it came time to combine everything, I was nervous yet excited. After activating the yeast in warm water with honey, I sensed something special was about to unfold. Grinding those grains into a fresh flour, the smell was nothing short of mesmerizing. Chef tip: allow the dough to rise in a consistently warm spot; it ensures the bread develops that lovely, airy texture. As the loaves started to bake, the house filled with an aroma so comforting that it could have wrapped around me like a warm woollen scarf.
That was the day I not only baked my first loaf in my new home, but I also affirmed my connection to cooking. Baking bread, especially one this rich and hearty, felt like a nod to history and a step towards a simple, soulful life. Letting those freshly baked loaves cool slightly on a wire rack before slicing is essential; it keeps the crust intact and rewards you with cleaner slices. And so, that new chapter began with a slice of Ezekiel Bread—a perfect start in every way.
Ingredients
- 4 cups warm water about 110 degrees F
- 1 cup honey
- 1/2 cup olive oil
- 2 (0.25-ounce) packages active dry yeast
- 2 1/2 cups wheat berries
- 1 1/2 cups spelt flour
- 1/2 cup barley
- 1/2 cup millet
- 1/4 cup dry green lentils
- 2 tablespoons dry great northern beans
- 2 tablespoons dry kidney beans
- 2 tablespoons dry pinto beans
- 2 tablespoons salt
Directions
- Grease two (9x5-inch) loaf pans.
- In a large bowl, add the water, the honey, the olive oil, and the yeast and mix to combine.
- Let the yeast mixture sit undisturbed until it starts to bloom, about 3-5 minutes.
- In a separate bowl, add the wheat berries, the spelt flour, the barley, the millet, the lentils, the great northern beans, the kidney beans, and the pinto beans and mix until well-combined.
- Grind the barley mixture in a flour mill.
- Add the fresh milled flour mixture and the salt to the yeast mixture and stir until a dough forms, about 10 minutes. The dough will be loose.
- Pour the dough into the prepared loaf pans.
- Cover the dough pans and let them rise in a warm place until the dough has reached the top of the pan, about 1 hour.
- Preheat the oven to 350 degrees F.
- Bake the loaves in the preheated oven until they are golden-brown, about 45-50 minutes.
- Allow them to cool slightly, about 5-10 minutes.
- Transfer the loaves to a wire rack to cool completely, about 40 minutes.
- Slice one or both of the loaves and serve immediately. Store the Ezekiel bread at room temperature for up to 3 days. After 3 days, slice and freeze the bread, allowing you to thaw individual pieces as needed.
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