Back to the Basics: Ezekiel Bread

take wheat and barley

to read more ezekiel bread

bread

water

beans

beans

spelt berries

lentils

barley

millet

bulgur wheat

beans and grains

cooking water

flour

yeast

flour

vital wheat gluten

cooking liquid

honey

olive oil

kosher

yeast

boil the grains in the water in

logical succession according to cooking times: first the

beans

berries

millet and bulgar . the key is that after each

addition the previous grain must be enough so that when all of

the grains are in the pot they will all be equally ; undercooked

grains really ruin this bread. and as the

grains cook add more water to the pot as necessary because the

cooking liquid

recipe . after

the grains are allow them to cool in the liquid to room

re the cooking liquid

bowls side-by-side; one will hold the pre-ferment

autolyse. in one bowl combine the and grains

the cooking liquid

yeast. stir it just until combined then cover it

wrap. in the other bowl combine 4 cups flour

vital wheat gluten

get yeast into this bowl). allow the bowls to rest at room

begin it's job multiplying yeast and fermenting flour

autolyse will soak liquid

oil

opposite sides of the bowl. knead the dough on speed

minutes. place the dough in a lightly oiled container

bulk. deflate the dough and allow it to ferment an additional

turn the dough out onto a floured work surface

cut it into

oiled pans. loosely cover the loaves

breads

every ten minutes. the breads are done when they are brown

sound hollow when tapped upon. remove the breads from their pans

allow them to cook on a wire rack

ezekiel 4

ezekiel

½

temperature

drain them

place

just until combined then cover it

temperature

after

an upright mixer fitted

loosely

minutes

ferment

touched

bake the

slicing

urban simplicity