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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ezekiel Bread Recipe

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This recipe for Ezekiel Bread, by , is from Margaret's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Black

Category:
Category:

Ingredients:  
Ingredients:  
3 packages (1/4 ounce each) active dry yeast
5 cups warm water (110 to 115), divided
1 tablespoon 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 to 8 cups bread flour

Directions:
Directions:
In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into four loaves. Place in 9x5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
45 min. + rising Bake: 30 min. + cooling

 

 

 

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