Ancient Ezekiel Multi-Grain Bread
Experience the rich and nourishing flavors of Ancient Ezekiel Multi-Grain Bread, inspired by the biblical recipe found in Ezekiel 4:9. This healthy, hearty bread combines a medley of nutrient-dense ingredients—wheat, barley, lentils, and millet—to deliver not only a delightful taste but also an abundance of essential vitamins and minerals. Rich in protein, calcium, and iron, this bread is perfect for a wholesome meal or a nutritious snack. Baked to golden perfection, each loaf is a testament to the ancient art of bread-making and offers a fulfilling experience for the body and soul. Ideal for sharing with family and friends, this bread captures the essence of Middle Eastern traditions in every bite.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Wheat Flour
8 cups (none)
Barley Flour
4 cups (none)
Cooked Lentils, Mashed
2 cups (cooked and mashed)
Millet Flour
1/2 cup (grind millet in blender)
Rye Flour
1/4 cup (none)
Water
1 1/2 cups (divided)
Salt
1 tablespoon (none)
Olive Oil
4-6 tablespoons (none)
Yeast
2 (1/4 ounce) packets or 1 tablespoon (instant or active dry yeast)
Honey
1 tablespoon (none)
Instructions
1
In a small bowl, dissolve the yeast in 1/2 cup of warm water with 1 tablespoon of honey; let it sit for about 10 minutes until frothy.
2
In a large mixing bowl, combine the wheat flour, barley flour, millet flour, and rye flour.
3
In a blender, blend the cooked and mashed lentils with 4 tablespoons of olive oil and a small amount of the remaining 1 cup of water until smooth. Add this mixture to the large bowl along with the remaining water.
4
Stir in 2 cups of the combined flour mixture to form a batter-like consistency, then gradually add the yeast mixture.
5
Next, incorporate the remaining salt and flour, mixing until a dough forms.
6
Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
7
Place the kneaded dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place until it has doubled in size, approximately 1 to 1.5 hours.
8
After rising, punch the dough down to release air. Divide it into 4 equal portions and shape each piece into a loaf.
9
Place the shaped loaves in greased baking pans, cover, and allow them to rise again until doubled, about 30-45 minutes.
10
Preheat the oven to 375°F (190°C). Bake the loaves for 45 minutes to 1 hour, or until the tops are golden brown and the bread sounds hollow when tapped.
11
Remove from the pans and let cool on a wire rack. Enjoy fresh or store in an airtight container!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind Ancient Ezekiel Multi-Grain Bread?
The recipe is inspired by the biblical recipe found in Ezekiel 4:9, capturing the essence of Middle Eastern traditions.
Which grains are included in this bread recipe?
This multi-grain bread includes wheat flour, barley flour, millet flour, and rye flour.
Does this bread contain lentils?
Yes, it contains 2 cups of cooked and mashed lentils, which are blended into the dough.
What are the nutritional benefits of Ezekiel bread?
It is rich in protein, calcium, and iron, offering essential vitamins and minerals from its nutrient-dense ingredients.
How much wheat flour is required?
The recipe calls for 8 cups of wheat flour.
How much barley flour is needed?
You will need 4 cups of barley flour.
How is the millet flour prepared?
Millet flour is prepared by grinding whole millet in a blender until it reaches a flour-like consistency.
What is the amount of rye flour used?
The recipe uses 1/4 cup of rye flour.
How much water is needed for the dough?
A total of 1 1/2 cups of water is used, divided between different steps.
What type of sweetener is used in this recipe?
One tablespoon of honey is used to help activate the yeast and add flavor.
How should the yeast be activated?
Dissolve the yeast in 1/2 cup of warm water with 1 tablespoon of honey and let it sit for 10 minutes until frothy.
What amount of olive oil is included?
The recipe uses between 4 to 6 tablespoons of olive oil.
How long should I knead the dough?
The dough should be kneaded on a floured surface for approximately 10 minutes until smooth and elastic.
How many times does the dough need to rise?
The dough requires two rising periods: once in a bowl and once after being shaped into loaves.
How long is the first rise?
The first rise takes approximately 1 to 1.5 hours in a warm place until doubled in size.
How many loaves does this recipe produce?
The recipe is designed to be divided into 4 equal portions to make 4 loaves.
How long is the second rise for the shaped loaves?
The shaped loaves should rise for an additional 30 to 45 minutes.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
What is the baking time for the bread?
Bake the loaves for 45 minutes to 1 hour.
How can I tell if the bread is finished baking?
The bread is done when the tops are golden brown and it sounds hollow when tapped.
How should I cool the bread?
Remove the loaves from the pans and let them cool on a wire rack.
What is the best way to store the bread?
Once cooled, the bread can be stored in an airtight container to maintain freshness.
Is salt included in this recipe?
Yes, one tablespoon of salt is incorporated into the dough.
What is the role of lentils in the dough mixture?
Cooked lentils are blended with oil and water to provide moisture, texture, and protein to the bread.
Can I use active dry yeast for this recipe?
Yes, you can use either 2 (1/4 ounce) packets or 1 tablespoon of instant or active dry yeast.
What consistency should the initial flour mixture have?
Stir in 2 cups of the flour mixture with the liquid to form a batter-like consistency before adding the rest of the flour.
Is this bread considered a whole grain recipe?
Yes, it is tagged as a whole grain and multi-grain recipe using various unrefined flours.
What type of cuisine is this bread associated with?
It is associated with Middle Eastern cuisine and traditional biblical dietary practices.
What should I do after the first rise?
Punch the dough down to release air, then divide and shape it into loaves.
What is the first step in the mixing process?
The first step is dissolving the yeast and honey in warm water to ensure it is active and frothy.