Saturday, October 11, 2008

Ezekiel Bread

Submitted to Taste of Home magazine by Roger Hawley in Valley Park, Missouri:

"If your Bible's handy, read Ezekiel 4:9 to find the inspiration for this recipe and it's title. This tender, chewy multigraing bread has a hint of sweetness."

3 pkg. active dry yeast (roughly 6 3/4 tsp)
5 cups warm water, divided
1 Tbsp plus 2/3 Cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 tsp salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 - 8 cups bread flour

Dissolve yeast in 3/4 cup warm water and add 1 Tbsp 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 greased bowl, turn dough to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into four loaves. Place in 9 x 5 x 3 inch loaf pans (greased). Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 degrees for 30 -35 minutes or until golden brown. Remove from pans to wire racks to cool.

*I'm assuming the use of human or cow excrement to generate the 350 degree temperature is optional.

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