The Incredible
Edible
Ezekiel
4:9 Bread
Makes two 2-pound loafs
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Soaker
1/4 cup of wheat flour
1/4 cup barley flour
1/4 cup spelt flour
1/4 cup millet flour
1/4 cup lentils, cooked and blended in
food processer
1/4 cup black bean flour
1 cup water
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Dough
4 cups bread flour or all-purpose
flour
1 cup of wheat flour
3tablespoons of brown sugar
1 tablespoon of instant yeast
1 1/2tablespoons of honey
2 cups water, at room temperature
1 1/2 teaspoons of salt
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1. On the day before making the bread, make the soaker.
Combine all the ingredients--as instructed by God to Ezekial--in a vessel.
Specifically, mix the wheat, barley, beans, millet, lentils and spelt with
water. Cover the vessel (bowl) with plastic wrap and leave it at room
temperature overnight. Let the soaker sit overnight
2. The next day, stir together the flour, brown
sugar, instant yeast, and salt. Then add the soaker, honey, and water. Mix the
ingredients until they form a ball.
3. Remove from bowl, sprinkle flour on the counter
and begin to knead for about 12 minutes. Add flour as needed to make a dough
that is soft and pliable, tacky but not sticky.
4. Let it rest for about 90 minutes or until it
doubles in size.
5. Remove dough from the bowl. Press into a
rectangle about 3/4 inches thick, 6 inches wide, and 8 to 10 inches long. Roll
and pinch into a loaf and place it in an oiled loaf pan.
6. Let it rest for 90 minutes or until the dough
nearly doubles in size. The goal is for it to crest above the lip of the pan.
7. Preheat oven to 350 degrees and bake for a total
of approximately 40 minutes, rotating 180 degrees after the first 20 minutes.
8. Although warm bread is awesome, it is preferable
to let it cool on its side for 1-2 hours. The cooling process is actually a
final, gradual bake. Cutting open the bread before it cools may result in a
gummy middle.
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