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Learn How to Make Ezekiel, the World’s Healthiest Bread

Why Whole Wheat Bread (Ezekiel) The Healthiest Bread You Can Eat? Get ready for a new flavor with Ezekiel bread recipe. Ezekiel bread is available in many supermarkets and health food stores. You can also make your own by following one of the many recipes available online. However, it’s important to keep in mind that wheat is the number one ingredient in Ezekiel bread.

What kind of food is Ezekiel bread?

Ezekiel bread is different for several reasons. While sugar is added in most types of bread, Ezekiel bread has no sugar at all. It is also made from organic, sprouted whole seeds. The sprouting process changes the nutrient composition of the grains significantly. Unlike most commercial breads, which consist mainly of refined wheat or powdered whole wheat, ezekiel bread contains several different grains and legumes:

  • 4 types of cereal grains: wheat, millet, barley
  • 2 types of legumes: soybeans and lentils

All grains and legumes are grown organically. It is allowed to sprout before being processed, sprouted and cooked to produce the final product.

Wheat, barley all contain gluten. For this reason, Ezekiel bread is not an issue for people with celiac disease or gluten intolerance.

Ezekiel Bread was made according to the stone bread technique and the following recipe.

(1 Cup / Measuring Cup: corresponds to the size of a cup of 240 ml volume. The equivalent of flour sifted as bread flour is approximately 125 gr.
1 TBSP / Large Measuring Spoon; 15 ml. corresponds to measure.
1 tsp / Small Size Spoon; 5 ml. corresponds to measure.)

Ezekiel Bread Ingredients:

  • 300 ml Warm Water.
  • 1 Measuring Bowl General Purpose Flour (Swan Flour).
  • 1 Measuring Bowl Whole Wheat Flour (Kalecik Flour).
  • 1 Measuring Bowl Whole Wheat Flour (Sinangil Flour).
  • 1 Measuring Bowl Rye Flour (Kareksan Flour).
  • 1/4 Measuring Bowl Chickpea Flour.
  • 2 Large Spoons of Olive Oil.
  • 1 Large Spoon Grape Molasses.
  • 1 Small Spoon of Sugar.
  • 2 Small Spoons of Sea Salt / Salt.
  • 1.5 Small Spoons of Instant Yeast (Nest).

Ezekiel Bread Preparation:

Flour, sugar, salt and yeast are put into the mixer bowl and mixed thoroughly with a silicone whisk. Then, while the mixer is operated at low speed, molasses, oil and water are poured and kneading continues. The dough is kneaded in the mixer for 8 minutes. The dough should have the consistency of an earlobe.

In EYM, on the other hand, water, molasses, oil, sugar, salt are added, followed by flour and Instant yeast, and it is run in the dough program until it is finished.

On hand, it should be kneaded in accordance with “Basic Techniques / Video recordings / Dough Kneading Technique”. Salt, at the end of the first 5 minutes of kneading, 5 minutes. It should be added after waiting, after which the dough gets an elastic and plastic consistency for about 15-20 minutes. should be kneaded throughout.

Then, it is kneaded in the hand for 1 more minute and shaped. Put the elastic and plastic consistency dough into a lightly greased baking dish. It is expected to be 2 layers by covering with a shower cap. According to the environment, this period varies between 1-1.5 hours.

The dough that has completed its first rising is taken from the swelling container to the workbench or on the silicone mat.

Warning: In very hot environments, the doubling time of the dough will be shorter, so if you wait longer, excessive swelling will occur and the gluten structure will weaken, so the dough will collapse and a flattened, solid, tasteless bread will appear. In extremely cold conditions, this period may be longer.

Waiting at the Bread Place:

It is rested for 10 minutes by making it on the counter or on a silicone mat. The ends are folded towards the belly and the folds are combined or the dough is left for a while to collect itself. The joints are placed in a lightly floured baking bowl, covered with cotton cloth and left for the second rise. After about 45 minutes-1 hour, the swollen dough is taken on the baking paper with the help of a shovel, with the smooth surface on top. It is drawn duly symmetrically as seen in the photographs.

Ezekiel Bread Final Round:

30-35 minutes from the end of the second swelling. First, by placing a bread stone on the grill from the bottom to the top of the oven, the temperature is adjusted to 200 degrees Celsius and the oven is preheated.

Before the dough is given to the oven, the oven door is opened and the oven is heated with water 15-20 times and the necessary moisture is provided to the oven. The prepared dough is left on the baking stone along with the baking paper. It is cooked at 200 degrees Celsius for 50-60 minutes. Water is sprayed to the walls of the oven within the first 5 minutes. The direction of the bread must be changed in the oven within the last 10 minutes.

When the top of the bread is caramelized enough, it is taken from the oven and checked by hitting the bottom. Olive oil is applied on top of it with a silicone brush and wrapped in cotton cloth on the grill and rested.


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