January 14, 2012

Ezekial Bread

This original recipe from Taste of Home makes an enormous amount of bread. I halved the recipe to allow it to fit (mostly) into my mixer and still ended up with two huge loaves. It's a good bread, with the sweetness of the honey really noticeable. 

Ezekial Bread
3 packages instant yeast
5 cups warm water (between 105ºF and 115ºF)
1 Tbsp. plus 2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 tsp. salt
4 cups whole wheat flour
1 cup toasted wheat germ
6 to 8 cups bread flour

In a large mixing bowl, dissolve yeast in 3/4 cup warm water and 1 Tbsp. honey. Add the remaining water, remaining honey, oil, sugar, salt, wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (likely will be sticky). 

Turn onto a lightly floured surface. Knead until smooth and elastic, about 6 to 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 down the dough. Shape into four loaves. Place in 9 x 5 loaf pans coated with cooking spray. Cover, and let rise until nearly doubled, about 30 minutes.

Preheat oven to 350ºF. Bake for 30 to 35 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 4 loaves.

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