Ingrédients pour Midtown Deli Ezekiel Bread
- Wheat Flour
- 1 cup rye flour
- Soy Flour
- 2 tablespoons vital wheat gluten
- Barley
- Lentils
- Millet
- Yeast
- 2 teaspoons salt
- Splenda Sugar Substitute
- Skim Milk
- Extra Virgin Olive Oil
- 2 cups lukewarm water (105-115°F)
- sesame seeds (to taste)
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Comment préparer Midtown Deli Ezekiel Bread
- In a large bowl, whisk together 3 cups whole wheat flour, 1 cup spelt flour, 1 cup rye flour, 1 cup Ezekiel 4:9 bread mix, 2 tablespoons vital wheat gluten, 2 tablespoons sugar, 2 teaspoons salt, and 1 tablespoon baking powder.
- In a separate bowl, combine 2 cups lukewarm water (105-115°F), 2 tablespoons olive oil, 2 tablespoons honey or maple syrup, 2 teaspoons apple cider vinegar, and 2 packets (4 teaspoons) active dry yeast. Let stand for 5-10 minutes until foamy.
- Gently heat the wet ingredients over low heat until just warm to the touch (approximately 105-110°F). Do not boil.
- Create a well in the center of the dry ingredients and slowly pour in the warm wet ingredients.
- Using a dough scraper or wooden spoon, gently fold the ingredients together until just combined. The dough will be very thick and sticky.
- Divide the dough into 8 equal portions. Grease 8 medium loaf pans (approximately 8x4 inches).
- Press each dough portion firmly into a greased loaf pan, filling about halfway.
- Cover the pans and let the dough rise in a warm place for approximately 2 hours, or until doubled in size.
- Once doubled, preheat oven to 350°F (175°C).
- Lightly mist the risen loaves with water and sprinkle generously with sesame seeds.
- Bake for 75-80 minutes, or until the loaves are a deep golden brown and the internal temperature reaches 200°F (93°C). Sesame seeds should be lightly golden.
- Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (approx 30 mins)
- Enjoy your homemade Midtown Deli Ezekiel Bread!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
24g
Fat
62g
Carbs
74g
