Ezekiel Bread

By 1For_Him

Ingredients

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 30 min. + rising Bake: 30 min. + cooling

* In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, 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).
* 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.
* 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.
* 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) .


Nutrition Facts: 1 slice equals 108 calories, 3 g fat (trace saturated fat), 0 cholesterol, 75 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Ezekiel Bread published in Taste of Home October/November 2008, p49