How to make Ezekiel Bread

If you can't get floured beans, use whole beans instead. They can be processed in a high-speed food processor. Blend or grind until fine enough to sift through.

STEP-1

Stir the yeast in 1 cup of warm water until it dissolves. Let sit for 5-8 minutes to activate dry yeast until a creamy foam is formed.

STEP-2

In a separate large mixing bowl or in a mixer, combine all grains and bean flours. Add salt and mix thoroughly. Then add honey and olive oil and continue mixing.

STEP-3

Then add the dissolved yeast and continue mixing.

STEP-4

Intermittently knead in the remaining water. Stop adding water to the dough while you knead it. For 10 minutes, knead the dough until smooth. If you like, knead on a flat surface.

STEP-5

In the bowl, shape the dough into a ball.

STEP-6

Grease the bowl and return the dough. Cover with a damp cloth and let it rise in a warm, enclosed place until it's double the size or for about 1 hour.

STEP-7

Deflate the dough on a lightly floured surface by kneading. Cut into 2 equal pieces and roll into a loaf shape.

STEP-8

Grease two 9"x5" pans and place a loaf in each pan. If you are using pumpkin or sesame seeds, spritz water on top of the dough and sprinkle the seeds across. Cover with a very damp cloth.

STEP-9

Return the pans to the enclosed place, so the dough can rise again until the center is slightly above the top of the pan or for about 45 minutes.

STEP-10

Preheat the oven to 375 °F. Bake loaves for 45 to 60 minutes until golden brown, and the bottom is cooked.

STEP-11

Remove from the oven and place in a cooling rack. The loaves can be sliced and served with your favorite healthy filling.

STEP-12

Place in moisture-proof bags or containers for longer life and store in the refrigerator.

STEP-13

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