Ezekiel Bread

Name: Ezekiel Bread
Ingredients: 3 (1/4 ounce) packages active dry yeast; 5 cups warm water, divided (110 to 115 degrees F); 1 tablespoon honey, plus; 2/3 cup honey, divided; 2/3 cup canola oil; 1/2 cup sugar; 2 teaspoons salt; 4 cups whole wheat flour; 1 cup toasted wheat germ; 6 -8 cups bread flour

10 ingredients

6 steps

Ingredients

3 (1/4 ounce) packages active dry yeast
5 cups warm water, divided (110 to 115 degrees F)
1 tablespoon honey, plus
2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 teaspoons salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 -8 cups bread flour

Directions

1

In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon 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).
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Shape into four loaves. Place in 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
4

Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each).
5

Note:
6

45 mins prep + rising. Bake: 30 minutes + cooling.