Thursday, January 29, 2009

Today's Task: Baking Ezekiel Bread

Ezekiel Bread

Taste of Home Recipe

I made this Bread recipe this fall and we loved it- I like that it makes 4 loaves at once.

TIME: Prep: 30 min. + rising Bake: 30 min. + cooling

* 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

In a large mixing 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, about 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 9-in. x 5-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. Yield: 4 loaves (16 slices each) .

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