Whole Grains Ezekiel Bread, a work in progress!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Yeast bread has a reputation of being fussy, but if you look at yeast bread (or dough specifically) in another light you will see something different. While they can be fussy, they are also one of the most forgiving foods you will ever make in your kitchen. Forgiving you say?

Yes, yeast dough will take a long rise, multiple risings, temperatures that are too cool or too warm. Just about anything, because no matter what happens you can get the dough to rise and bake it into bread.

Now I would be remiss if I did not say that if you stray too far from the recipe (any recipe for that matter) there will be some changes in the finished product. It might be flatter or chewier, even denser. But it will still be delicious, all homemade bread is.

I happen to love toast. So when I am developing a bread, it is always with toast as the finished product, that comes to my mind. Crunchy, chewy, delicious toast. Fortunately, I have also found that bread with bits of fruit and nuts make great sandwiches too.

Cooks Update:   I am working on perfecting this delicious loaf. It is delicious, but heavy in texture. I have made this a couple of times since posting this original recipe and we enjoy it more and more with each batch. I have changed a technique or two, for instance, I now mill the majority of the flour on pastry setting which provides a very soft loaf of bread. Please stay tuned for further updates, and I will link back to a new and improved version! (10/15/2015) You may like this softer version better.

Whole Grains Ezekiel Bread

by the seat of my pants
makes 2 large or 4 small loaves

The day/night before:
1/2 c cracked wheat berries
boiling water to cover
let sit overnight, drained well

The next day:

1/3 c short-grain brown rice
dash salt
scant 2/3 c water
Bring to a boil in a covered saucepan, reduce heat to simmer, cook 30 minutes. Turn off heat let sit until barely warm.

1 c warm water
1 T yeast
1 t sugar
big pinch ginger

2 - 3 c whole wheat flour, use enough to make a stiff "batter" consistency
3/4-1 c raisins, finely chopped (I use the full cup, I like the flavor and yet it is not too fruity.)
1/2 c honey - warmed gently

sprinkle yeast and sugar in the bottom of a large bowl, add warm water, sprinkle with ginger. Let sit until yeast is dissolved and ginger is re-hydrated. Add honey, raisins, cooked rice and cracked wheat. Stir in enough whole wheat flour to make a very stiff dough.

Cover and let rest. You may let this rest overnight or all day, whatever works out best for your schedule.

To finish the dough:

1/2 c coconut oil, melted and cooled
2 eggs
1/4 c molasses
scant 1 T and 1 t sea salt
1 c old fashioned oats
1/2 sliced almonds - if desired
1/2 c chopped walnuts - if desired

remember to inspect the lentils, before milling....

1/3 c lentils - milled
1/4 c gluten flour

Note: this is not a sweet bread, If you want a sweeter loaf, add 1/4 c brown sugar

all-purpose flour to bind the dough and begin kneading process

oat bran or additional flour for shaping the loaves

Drain cracked wheat berries. Combine the first batter, rice, cracked wheat berries, and remaining ingredients.

Begin kneading the dough adding all-purpose flour until dough leaves the sides of the bowl and clings together. Knead additional 6-8 minutes, as required.

Note: this dough is sticky even when kneaded for the correct length of time. However, this trait seems to be gone after the first rise.

Cover, let rise until doubled.

Deflate, shape into loaves, let rise again until doubled.

To bake, place loaves in cold oven, set the temperature to 350. Bake 40-50 minutes until done in your oven.

You may also store the dough, baking as needed.

Makes 2 large loaves or 4 small.


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  1. I love baking bread but have gotten out of the habit lately (as I mentioned on another post from this weekend). I love all the ingredients you used for these loaves. The result looks so yummy.

  2. I love this recipe! I will make some of this bread as soon as it cools down enough in my kitchen. Thank you so much for sharing this, Rocquie

  3. I come unstuck when I try to slice my home baked bread,
    I do like a multigrain loaf though

    Happy cooking
    Shelleyrae @ Book'd Out

  4. I love Ezekial bread but never thought of making it at home. I may have to give it a try this fall!

  5. I have never had Ezekial bread but this looks delicious, Melynda! This is a great tutorial as well. Pinned - thank you for sharing with us at the Hearth and Soul hop!

  6. I've never seen a recipe for Ezekial bread before -looks delicious can't wait to try!

  7. Thank you for sharing at Our Simple Homestead Hop!
    This was featured as our most visited post :)

  8. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  9. congratulations, this looks delicious! I have been catching up, the cabbage rolls cooked stove top are something I will try and the marinade made from left over jam is a great idea!! IHave never cooked eggplant but this does look good!!!I have been away and missed your wonderful recipes,


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