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A Cooking Adventure with Thom


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Sprouted Grain Ezekiel's Bread

This recipe is adapted from Sue Gregg's Yeast Breads Book used by permission. Copyright The Urban Homemaker.
Makes: 2 medium loaves

 

Bread 

 

This bread dries out quickly and therefore tastes best when fresh. If you want the bread to last longer, use ⅓ Cup honey, and additional flour as needed, although this modification is not as authentic it does promote shelf life.

Preparation Tip:  This recipe calls for sprouted wheat. Use 1 cup whole wheat or spelt kernels to make 2 cups sprouts.

 

Cooking Method


1. Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles up:

Cup lukewarm water
1 tsp. honey
1 TB SAF yeast

2. Blend together in blender until sprouts are well pulverized:

2 Cups hot water (water from soaking grain can be used)
2 Cups moist wheat or spelt sprouts

3. Blend together in mixing bowl

Cup olive oil or melted unsalted butter
Cup honey
tsp. vitamin C crystals or dough enhancer
2 tsp. salt

4. Blend flours together in separate bowl; add half to the moist ingredients:

1 cups barley flour
cup lentil flour
cup millet flour
cup soy flour, toasted
3 cups whole wheat flour or 3-3 cups spelt flour

5. Blend in proofed yeast and remaining flour.

6. Knead until smooth and elastic, adding cup or more whole wheat or spelt flour until dough in bread kneader clears sides of bowl or as needed to prevent sticking while hand kneading.

7. Divide dough, shape, let rise, bake, and cool as for regular bread recipes. Brush loaves with water and sprinkle with sesame seeds before baking, if desired.

     
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