Why You’ll Love This Ezekiel Bread Recipe
Although there are countless bread recipes out there, I truly believe you’ll love this Ezekiel Bread recipe for its unique blend of flavors and health benefits.
It’s not just a loaf; it’s a nourishing powerhouse. The combination of whole grains and legumes offers complete protein, making it perfect for a balanced diet.
I adore the slightly nutty flavor that pairs beautifully with any topping. Plus, it’s so satisfying to know I’m baking something wholesome for my family.
Once you try this recipe, you’ll appreciate not just the taste but the health advantages it brings to your table.
Ingredients of Ezekiel Bread
When it comes to baking Ezekiel Bread, the ingredients are a big part of what makes this bread so special. It’s not just about throwing a few things together; each ingredient plays a role in creating that delightful taste and texture. Not to mention, the health benefits are pretty impressive, too.
So, let’s explore what you’ll need to whip up this nourishing loaf. You might want to double-check your pantry—after all, who wants to start baking only to discover they’re out of yeast? Trust me, it’s a real mood killer.
Here’s the full list of ingredients you’ll need:
- 3 (1/4 ounce) packages active dry yeast
- 5 cups warm water, divided (110 to 115 degrees F)
- 1 tablespoon honey, plus 2/3 cup honey, divided
- 2/3 cup canola oil
- 1/2 cup sugar
- 2 teaspoons salt
- 4 cups whole wheat flour
- 1 cup toasted wheat germ
- 6 – 8 cups bread flour
Now, let’s chat about these ingredients a bit. The yeast is key here; it’s what makes the bread rise and gives it that lovely airy texture. If you’ve ever opened a packet of yeast and watched it bubble up with excitement, you know what I mean.
The honey not only adds sweetness but works wonders with the yeast, helping it to activate. Canola oil is great because it keeps the bread moist without overpowering the flavor.
And don’t forget the toasted wheat germ; it adds a nutty flavor and a bit of crunch that’ll make you wonder why you haven’t been using it all along.
How to Make Ezekiel Bread
Making Ezekiel Bread is like starting on a delightful culinary adventure. First off, you’ll need to grab 3 (1/4 ounce) packages of active dry yeast. In a large bowl, dissolve the yeast in 3/4 cup of warm water (aim for that sweet spot of 110 to 115 degrees F) along with 1 tablespoon of honey. Watching the yeast bubble and froth is pure magic—like a mini science experiment right in your kitchen.
After about five minutes, you should see some action. If not, well, let’s just say you might need to give your yeast a little pep talk or start fresh with a new packet.
Next up, pour in the remaining 4 1/4 cups of warm water and the other 2/3 cup of honey, along with 2/3 cup of canola oil, 1/2 cup of sugar, and 2 teaspoons of salt. Stir in 4 cups of whole wheat flour and 1 cup of toasted wheat germ.
Now, here’s where things get a little sticky—add enough of the remaining bread flour (you’re looking at 6 to 8 cups total) to form a soft dough. You want this dough to be somewhat tacky but not a total sticky mess. Turn it out onto a lightly floured surface and knead that dough for about 6 to 8 minutes until it’s smooth and elastic. Your arms might feel like they’ve done a workout, but trust me, it’s worth it.
Once your dough is kneaded to perfection, pop it into a bowl that you’ve lightly coated with cooking spray, turning it once to coat the top. Cover it and let it rise in a warm place until it doubles in size. This usually takes about an hour.
When the dough is ready, punch it down (yes, really!) and shape it into four loaves. Place those beauties in greased 9-inch by 5-inch loaf pans, cover them again, and let them rise for another 30 minutes.
Now for the best part—bake those loaves at 350°F for about 30 to 35 minutes until they turn a lovely golden brown. As the aroma fills your kitchen, you might find yourself doing a little happy dance.
Once they’re done, let them cool on wire racks before slicing into this wholesome goodness. Enjoying a slice of your homemade Ezekiel Bread isn’t just satisfying; it feels like you’ve accomplished something truly special.
Ezekiel Bread Substitutions & Variations
If you’re looking to customize your Ezekiel bread, there are plenty of substitutions and variations you can explore.
For a nuttier flavor, I sometimes swap out whole wheat flour with spelt or rye flour. If you want a sweeter touch, you can replace honey with maple syrup or agave nectar.
I also love adding seeds like sunflower or sesame for extra crunch. Feeling adventurous? Toss in some dried fruits like raisins or cranberries for a hint of sweetness.
Don’t forget to adjust the liquid slightly if you change ingredients to maintain the right dough consistency. Enjoy experimenting!
Additional Tips & Notes
Customizing your Ezekiel bread can be a fun adventure, but there are a few additional tips that can help guarantee your baking experience is a success.
First, don’t skip the kneading; it’s essential for developing gluten. If the dough feels too sticky, add a little extra bread flour, but avoid overdoing it.
Make sure your water temperature is just right—too hot can kill the yeast! For added flavor, consider incorporating seeds like sunflower or flax.
Finally, be patient while your dough rises; a warm environment helps it double in size nicely. Enjoy the delicious results of your hard work!