Ingredients for Mark's Ezekiel 4 9 Bread
- Wheat
- 1 cup spelt
- 1 cup barley
- 1 cup millet
- 1 cup lentils
- Soybeans
- Coriander
- Paprika
- Salt
- Xanthan Gum
- Active Dry Yeast
- 1 teaspoon caraway seeds
- Molasses
- 1 cup warm water
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How to Make Mark's Ezekiel 4 9 Bread
- Preheat oven: Turn oven on for 1 minute with the door open, then turn off and close the door.
- Create steam: Add 1 cup of water to a small oven-safe pot and bring to a boil on the stovetop. Place the uncovered pot in the preheated oven.
- Make the liquid mixture: In a small bowl, combine 1 cup warm water and 2 tablespoons honey or maple syrup. Microwave for 1 minute and then place the bowl in the oven with the pot of water.
- Make the dry mixture: Measure and grind 1 cup each of wheat berries, barley, lentils, spelt, and millet. Add 2% extra of each (approximately 2 tablespoons). Sift the ground mixture once, discarding any large chunks. Measure 1 cup of each of the powdered ingredients (or pre-ground flours): oats and flax seeds. Combine the ground and powdered ingredients. Sift the full mixture once. Crush 1 teaspoon caraway seeds and add to the mixture.
- Prepare the bread pans: Grease two 9x5 inch loaf pans generously with olive oil or organic butter (no Crisco or margarine).
- Recharge the steam: Remove the pot of water from the oven, return to the stove, and bring back to a boil. Place it back in the oven.
- Prepare the dough: Add the liquid mixture to the dry mixture and combine to form a uniform dough. Press the dough into the prepared loaf pans, shaping as desired. Place the pans in the oven.
- First rise: Let the dough rise for 40 minutes in the warm, steamy oven. Do not open the oven door; leave the steaming pot inside.
- Baking: Turn the oven to 400°F (200°C) and immediately remove the steaming pot. Bake for 32-35 minutes, or until a food thermometer inserted into the center reads >205°F (96°C) and the crust is golden brown.
- Cooling: Remove the bread from the oven and turn the oven off. After 10-20 minutes, remove the bread from the pans and place on a wire rack to cool completely.
- Storage: Once cooled, slice the bread. Place slices on paper towels inside a plastic bag (leave the bag open). After 1 hour, remove the slices from the bag, wipe off excess condensation with a clean paper towel, and reseal the bag. Store at room temperature for 3-5 days, in the refrigerator for 2+ weeks, or in the freezer for several months.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
1g
Carbs
9g
