How to make Ezekiel Bread

If you can't get floured beans, use whole beans instead. They can be processed in a high-speed food processor. Blend or grind until fine enough to sift through.


Stir the yeast in 1 cup of warm water until it dissolves. Let sit for 5-8 minutes to activate dry yeast until a creamy foam is formed.


In a separate large mixing bowl or in a mixer, combine all grains and bean flours. Add salt and mix thoroughly. Then add honey and olive oil and continue mixing.


Then add the dissolved yeast and continue mixing.


Intermittently knead in the remaining water. Stop adding water to the dough while you knead it. For 10 minutes, knead the dough until smooth. If you like, knead on a flat surface.


In the bowl, shape the dough into a ball.


Grease the bowl and return the dough. Cover with a damp cloth and let it rise in a warm, enclosed place until it's double the size or for about 1 hour.


Deflate the dough on a lightly floured surface by kneading. Cut into 2 equal pieces and roll into a loaf shape.


Grease two 9"x5" pans and place a loaf in each pan. If you are using pumpkin or sesame seeds, spritz water on top of the dough and sprinkle the seeds across. Cover with a very damp cloth.


Return the pans to the enclosed place, so the dough can rise again until the center is slightly above the top of the pan or for about 45 minutes.


Preheat the oven to 375 °F. Bake loaves for 45 to 60 minutes until golden brown, and the bottom is cooked.


Remove from the oven and place in a cooling rack. The loaves can be sliced and served with your favorite healthy filling.


Place in moisture-proof bags or containers for longer life and store in the refrigerator.


Based Health Benefits of Magnesium

Click Here