Have you heard of Ezekiel bread?
I haven’t until a friend asked me to take a look at this recipe . This bread is very different from the ones I have been baking because it uses a lot of grains instead of flour. In short,
Ezekiel bread is a type of sprouted grain bread that is prepared using traditional methods of soaking, sprouting and baking that have been in existence for thousands of years. Ezekiel bread is made using sprouted whole grains, legumes and sometimes seeds. It contains no sugar, no preservatives and no artificial ingredients, unlike most other commercial breads.
Compared to breads that don’t contain sprouted grains, Ezekiel bread has more protein, fiber, and absorbable vitamins and minerals. It also contains less harmful antinutrients, like phytic acid, and is even less concentrated with gluten.
I was more curious than anything when I decided to bake this bread. I mean, look at all these ingredients involved! All good stuff but to turn them into a bread like the picture on that page?
I followed the recipe to a tee.
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats ( contains far less gluten than bread)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Once you have the ingredients ready, it’s pretty much an easy job of adding and mixing them.
:: In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
:: Preheat oven to 350°F / 175°C.
Before and after baking
:: Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
:: Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
This is one slice of the loaf and I was wondering what I did wrongly because it doesn’t look like the one that is shown in the page. I must have misunderstood the ingredients! Something must have gone wrong!
And then I realised that it was not. I went to the original post and saw the picture. Same as mine! It’s a beautiful write-up. Do take some time to read it. 😉
So I made myself a hearty breakfast this morning and resolved to eat well from now on and…read a content more carefully. Heh…