Ezekiel Bread

By Debe Pendice

Ingredients
  • 3 pkgs.(1/4 oz.each) active dry yeast

  • 5 cups warm water(110 degree to 115 degree), divided

  • 1 tbsp plus 2/3 cup honey, divided

  • 2/3 cup canola oil

  • 11/2 cup sugar

  • 2 tsp salt

  • 4 cups whole wheat flour

  • 1 cup toasted wheat germ

  • 6 to 8 cups bread flour

Directions
  1. In a large mixing bowl, dissolve yeast in 3/4 cup warm water and 1 tbsp 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 4 loaves. Placein 9-in x 3-in loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.

  4. Bake at 350 F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

  5. Yeilds: 4 loaves (16 slices each)


Nutritional Facts

Servings
1
1 slice serving
Calories
108
Fat
3 g (trace sat fat)
Cholesterol
o
Sodium
75 mg
Carbohydrates
19 g
Fiber
1 g
Protein
3 g
Diabetic Exchange
1-1/2 Starch

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