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Ezekiel Bread

Jun 20, 2017 1 comment
Ezekiel Bread
1 cup of warm water
1/2 Tbls yeast
2 Tbls honey
2 Tbls extra virgin olive oil
1/4 tsp sea salt
3 eggs
1 cup Ezekiel bread mix
2 cups unbleached stoneground


 Combine water, yeast and honey.

Let yeast develop for 5 minutes.

Add other ingredients in order and mix.

If to sticky, add a bit more mix or unbleached flour around bowl edge and knead in.

Place in oiled bowl in warm place for 15 minutes, covered.

Punch down and let rise for 15 minutes more.

Make into loaf and place in small loaf pan. Let rise in warmed oven for 20 minutes.

While still in oven, turn oven on to 325 degrees and bake for 40 mins.

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1 comment

  • Hi there. I tried this recipe today with this product of flour. I don’t think I understood the instructions correctly. The instructions indicated to knead in “if too sticky, add a bit more mix or unbleached flour and knead in”. I took this to mean that kneading was only required if more flour was required, and that perhaps this was a no-knead recipe. When I had absolutely no rise for the first 15 minute round, I realized this may be wrong.
    Given this is a very different type of flour (with legumes as well as grains), can you confirm whether kneading is required, and if the texture or result is any different than kneading with conventional flour. Thanks a lot. I sure do enjoy using your products. My friend here in Val Marie got me hooked on them. Merry Christmas!!

    Colin Schmidt on

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