Food recipes
Modern Ezekial Bread - Ezekial Bread Bagels
Modern Ezekial Bread - Ezekial Bread Bagels Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched beans, snap, green, raw lent...
Modern Ezekial Bread - Ezekial Bread Bagels
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
beans, snap, green, raw
lentils, raw
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Mix warm water, yeast and sugar let stand for a few minutes.
Mix beans and lentils together in a separate bowl.
Mix wheat flour, barley flour and millet flour together in a third mixing bowl.
Mix the yeast water with the beans & lentils
Add the flour and knead until the bread is tough.
Take 8 cups of water and boil it in a stew pot make sure the water level is at least 5 inches tall.
If the dough is too watery add more flour - if it is too tough you should have so that coming and added more water before you finished adding all the flour.
Shape the bagels into the shape of bagels and place them onto a floured cooking sheet and let them rise.
Now your ready to put the bagels into boiling water to get them ready for cooking.
Place two bagels into the boiling water - with a spatula make sure that the bagels aren't sticking to the bottom of the pot by lifting it off of the bottom of the pot.
Remember that the beans and the lentils will probably prevent the bagel from floating like most bagels do.
Yeast creates air pockets in the bread and causes them to rise.
If the dough is too dense it will not rise.
It is not a big deal.
Just don't leave the bagels in the boiling water more than 1 minute.
Place the bagels that finished boiling on a cooking sheet sprayed with cooking oil.
Oil the tops of the bagels to they don't get to tough.
Bake at 325 for 40 minutes.
Remember Ezekiel bread isn't like any bread on the market - putting beans and lentils changes the texture of the bread and it seems to roughen up the texture.
You're used to having flour ground extremely fine in texture.
Grainy or nutty is what the breads texture is like.
Nutty meaning grainy or lots of grittiness.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
beans, snap, green, raw
lentils, raw
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Mix warm water, yeast and sugar let stand for a few minutes.
Mix beans and lentils together in a separate bowl.
Mix wheat flour, barley flour and millet flour together in a third mixing bowl.
Mix the yeast water with the beans & lentils
Add the flour and knead until the bread is tough.
Take 8 cups of water and boil it in a stew pot make sure the water level is at least 5 inches tall.
If the dough is too watery add more flour - if it is too tough you should have so that coming and added more water before you finished adding all the flour.
Shape the bagels into the shape of bagels and place them onto a floured cooking sheet and let them rise.
Now your ready to put the bagels into boiling water to get them ready for cooking.
Place two bagels into the boiling water - with a spatula make sure that the bagels aren't sticking to the bottom of the pot by lifting it off of the bottom of the pot.
Remember that the beans and the lentils will probably prevent the bagel from floating like most bagels do.
Yeast creates air pockets in the bread and causes them to rise.
If the dough is too dense it will not rise.
It is not a big deal.
Just don't leave the bagels in the boiling water more than 1 minute.
Place the bagels that finished boiling on a cooking sheet sprayed with cooking oil.
Oil the tops of the bagels to they don't get to tough.
Bake at 325 for 40 minutes.
Remember Ezekiel bread isn't like any bread on the market - putting beans and lentils changes the texture of the bread and it seems to roughen up the texture.
You're used to having flour ground extremely fine in texture.
Grainy or nutty is what the breads texture is like.
Nutty meaning grainy or lots of grittiness.