Note to Self:

Monday, June 25, 2012

Whole Wheat Ezekiel Bread Recipe


I haven't posted this recipe or a variation of it in a while (actually, I haven't made it in a while) so thought that I would. I've mentioned before that, oddly, with all the various content on this blog this recipe is still the number one reason first time visitors find their way here. So if you just stumbled upon this blog through a search engine or a link for this recipe this is it...but I hope you stay for a few minutes longer and look around a bit. But, with that said, this is till my favorite bread recipe...it is a meal in itself (and it is a lot easier to make than it may seem at first). I boiled the beans and grain outside last night to keep the kitchen cool, let them ferment overnight, and made the dough at home this morning and carried the raw dough to work on my bike and baked it there. And also, if you are a first time visitor or if you just noticed this Ezekiel Bread Recipe for the first time, I hope you read this link as to my views on this recipe (it also contains additional directions and pictures of the bread being made). The only variation I used in the recipe I made today than the one that is listed below is that I topped the raw dough with sesame seeds for a little added crunch.



Whole Wheat Ezekiel Bread
Makes 2 or 3 loaves
12 cups water
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons spelt berries
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
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cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
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4 cups whole wheat flour
3 tablespoons vital wheat gluten
2 cups cooking liquid
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1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it's evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.

Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained grains with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it's job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.

After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.



2 comments:

Christine Eubanks said...

"Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it's job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten."

I just want to ask, is it really healthy fermenting foods? I read in this article (http://articles.mercola.com/sites/articles/archive/2012/03/18/mcbride-and-barringer-interview.aspx) that fermented foods are really healthy, is this true?

Orsi Farkas said...

Hello there,

My question would be. Is it alright if I leave out the bulgur wheat and the wheat gluten? Wheat gluten already found in the bread flour and I can't get bulgur wheat in the shops in England.
Thank you very much
Orsi x