Ezekiel Bread
By martha-2
Ingredients
- 3 packages (1/4 ounce each) active dry yeast
- 5 cups warm water (110° to 115°), divided
- 1 tablespoon 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 to 8 cups bread flour
Details
Servings 4
Preparation
Step 1
Directions
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)
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