Modern Ezekial Bread Ezekial Bread Bagels Recipes

Steps:

• Place milk and water into a microwave-safe glass measuring cup. Heat in microwave for 35 seconds. Pour mixture into bread machine. Add egg, 2 tablespoons olive oil, and honey.
• Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine. Combine grounds, unbleached flour, whole wheat flour, millet flour, rye flour, cracked wheat, wheat germ, and salt in the bread machine. Add yeast.
• Set bread machine on dough cycle.
• Remove and punch down dough once bread machine beeps. Roll dough out onto a pastry cloth. Grease a loaf pan with remaining olive oil. Shape dough into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Uncover dough and bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C); bake until browned, 30 to 35 minutes more. Let bread rest in the pan for 10 minutes; remove and let cool until ready to slice.

Steps:

• Mix warm water, yeast and sugar let stand for a few minutes.
• Mix beans and lentils together in a separate bowl.
• Mix wheat flour, barley flour and millet flour together in a third mixing bowl.
• Mix the yeast water with the beans & lentils
• Add the flour and knead until the bread is tough.
• Take 8 cups of water and boil it in a stew pot make sure the water level is at least 5 inches tall.
• If the dough is too watery add more flour - if it is too tough you should have so that coming and added more water before you finished adding all the flour.
• Shape the bagels into the shape of bagels and place them onto a floured cooking sheet and let them rise.
• Now your ready to put the bagels into boiling water to get them ready for cooking.
• Place two bagels into the boiling water - with a spatula make sure that the bagels aren't sticking to the bottom of the pot by lifting it off of the bottom of the pot.
• Remember that the beans and the lentils will probably prevent the bagel from floating like most bagels do.
• Yeast creates air pockets in the bread and causes them to rise. If the dough is too dense it will not rise. It is not a big deal. Just don't leave the bagels in the boiling water more than 1 minute.
• Place the bagels that finished boiling on a cooking sheet sprayed with cooking oil. Oil the tops of the bagels to they don't get to tough.
• Bake at 325 for 40 minutes.
• Remember Ezekiel bread isn't like any bread on the market - putting beans and lentils changes the texture of the bread and it seems to roughen up the texture.
• You're used to having flour ground extremely fine in texture. Grainy or nutty is what the breads texture is like. Nutty meaning grainy or lots of grittiness.

Steps:

• Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
• Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
• Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.