Homemade Ezekial Bread tutorial

**(Sorry for the interruptions by my son in the videos! I put a show on for him, but that obviously didn't work. Guess hearing Mom talk to herself was distracting!)

Ezekial bread is not only delicious, but because it is made with legumes and grains other than wheat it is much higher in nutrients and protein than other breads. Adding chia seeds only adds to the nutritional value. You get extra fiber, omega 3, anti oxidants, protein and iron.

***You obviously can't make this recipe without a food mill/grinder. I will also post a wheat bread recipe that you can use store bought wheat flour. If you don't have a Bosch, you can use a Kitchen Aid, but cut the recipe into 1/3 and make 2 loaves.



Homemade Mix:

5 C Hard Red Wheat
3 Cups Spelt
1 C Hulled Barley
1/2 C Millet
1/2 C Green Lentils
1/4 C Great Northern Beans
1/4 C Red Kidney Beans
1/4 C Pinto Beans

Ezekial Bread:

Grind 3 1/2 C Homemade Mix and
3 C Hard White Wheat

Add about half of the fresh flour to your Bosch and add:

6 C very warm water
1 C Honey
2/3 C Canola Oil
1/2 C Powdered Milk
3 Tbs Vital Wheat Gluten
3 Tbs Dough Enhancer
4 Tbs yeast
3 Tbs Chia Seeds (optional)

Mix with whisk attachmet until well blended and then let sit until bubbly (about 20-30 min)

Change to your dough hook and add:
The rest of your fresh flour
2 Tbs Salt
4 eggs

Turn on your mixer to level 1 and slowly add high gluten flour until dough starts to pull away from the bowl (about 4-6 Cups) (Video 1)(very boring, but I want to keep things detailed for you!)

Let mixer run for about 8 min and check dough for elasticity. Check every 2 min if additional kneading is necessary. (Video 2). Under kneaded dough will be very sticky or gooey and hard to work with. Over kneaded dough will be very tough and yield a loaf of brick not bread. So tend to your kneading dough after the initial 8 min.

Oil your hands and your countertop and remove dough from bowl. Knead it a few times by hand and then divide into 6 equal parts. Form into 6 loaves and set in oiled loaf pans. (Video 3).  Cover with a lightweight towel and allow to rise until about 1-1 1/2 in above pan. Dough will continue to rise in the oven.

Preheat your oven to 425* Immediately after putting your bread in lower temp to 325*. Bake for 15 min and then insert a temp probe. Bake until temp reads 185*. Remove immediately from pans and cool completely on a cooling rack before bagging.