Ezekiel Bread Recipe

Whole wheat flour: Provides a hearty base and rich flavor for the bread.

Barley flour: Adds a slightly sweet, nutty flavor and is rich in fiber.

Spelt flour: An ancient grain that adds a mild, nutty taste and is easier to digest than regular wheat.

Millet flour: A gluten-free grain that adds a light, slightly sweet flavor and is rich in magnesium.

Lentil flour: Adds protein and a mild, earthy flavor to the bread.

Active dry yeast: Helps the dough rise and gives the bread its airy texture.

Olive oil: Adds moisture and a rich flavor to the bread.

Agave syrup: A natural sweetener that helps activate the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the bread and helps control the yeast activity.

Warm water: Activates the yeast and helps combine all the ingredients into a dough.

When combining the warm water, yeast, and agave syrup, ensure the water is between 105°F and 115°F (40°C to 46°C). This temperature range activates the yeast effectively without killing it, leading to a better rise for your dough.

• whole wheat flour - Substitute with oat flour: Oat flour provides a similar texture and is gluten-free, making it a good alternative for those with gluten sensitivities.

• barley flour - Substitute with quinoa flour: Quinoa flour is high in protein and offers a slightly nutty flavor, similar to barley flour.

• spelt flour - Substitute with kamut flour: Kamut flour has a similar nutty flavor and nutritional profile, making it a good alternative to spelt flour.

• millet flour - Substitute with sorghum flour: Sorghum flour is gluten-free and has a mild flavor, making it a suitable replacement for millet flour.

• lentil flour - Substitute with chickpea flour: Chickpea flour is high in protein and has a similar texture, making it a good substitute for lentil flour.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle flavor to the bread.

• agave syrup - Substitute with maple syrup: Maple syrup has a similar sweetness and consistency, making it a good alternative to agave syrup.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• warm water - Substitute with warm almond milk: Warm almond milk can add a slight nutty flavor and additional nutrients, making it a good alternative to warm water.

• Allow the Ezekiel bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap the cooled loaf tightly in plastic wrap or aluminum foil. This helps to keep the bread fresh and prevents it from drying out.
• Place the wrapped bread in a resealable plastic bag or an airtight container. This adds an extra layer of protection against air and moisture.
• Store the bread at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
• For longer storage, place the wrapped bread in the refrigerator. This can extend its freshness for up to a week, though it may slightly alter the texture.
• To freeze, slice the bread before wrapping. This allows you to take out only the slices you need without defrosting the entire loaf.
• Wrap each slice or a few slices together in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Store the slices in the freezer for up to 3 months. When ready to use, thaw at room temperature or toast directly from frozen.
• For the best texture, reheat thawed slices in a toaster or oven before serving. This helps to restore some of the bread's original crispness and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the Ezekiel bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, unwrap the bread for the last 2-3 minutes of reheating.

• Toaster Method:

  1. Slice the Ezekiel bread into individual pieces.
  2. Place the slices in a toaster and toast on a medium setting until warm and slightly crispy.
  3. This method is quick and perfect for making toast or sandwiches.

• Microwave Method:

  1. Place a slice or two of Ezekiel bread on a microwave-safe plate.
  2. Cover the bread with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious to avoid making the bread chewy.

• Stovetop Skillet Method:

  1. Preheat a skillet over medium heat.
  2. Lightly brush the skillet with olive oil or a bit of vegan butter.
  3. Place slices of Ezekiel bread in the skillet and heat for 1-2 minutes on each side, or until warmed and slightly crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the pot, ensuring it doesn't touch the water.
  3. Wrap the Ezekiel bread in a clean kitchen towel and place it in the steaming basket.
  4. Cover and steam for about 5 minutes, or until the bread is warmed through and soft.

• Large mixing bowl: Used to combine the warm water, yeast, and agave syrup, and later to mix all the flours and other ingredients to form the dough.

• Measuring cups: Essential for accurately measuring the flours, water, olive oil, and agave syrup.

• Measuring spoons: Used to measure the active dry yeast, salt, and any other small quantity ingredients.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Clean surface: Needed for kneading the dough until it becomes smooth and elastic.

• Greased bowl: Used to place the dough in for its first rise, ensuring it doesn't stick.

• Kitchen towel: To cover the dough while it rises, keeping it warm and free from drafts.

• Loaf pan: For shaping and baking the bread, ensuring it holds its form.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Cooling rack: To let the bread cool completely before slicing, preventing it from becoming soggy.

Prepare ingredients in advance: Measure and mix all flours the night before to save time.

Use a stand mixer: Let a stand mixer knead the dough for you, freeing up your hands.

Warm environment: Speed up the rising process by placing the dough in a slightly warm oven.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Quick cool down: Cool the bread on a wire rack to speed up the cooling process.