Instructions - Biblical Bread Kit
Biblical bread is a dense, hearty and delicious bread made of whole grains. It is high in fiber, vitamins, minerals and provides a complete protein. The grain mix in this kit contains hard white wheat, hulled barley, spelt, hulled millet, green lentils, red beans, & black beans. Biblical bread is much more dense than regular bread and after rising the baked loaves will not be as tall as traditional breads. Below we have included two main recipes (including variants for bread machines) with and without sprouted grains. All ingredients and/or grains provided in the Biblical Bread Kit are certified organic. All included recipes call for Biblical bread flour.
Biblical Bread Flour: Use the grain mill of your choice to grind the Biblical grain blend into flour. 1 cup of grain will generally yield 1 ¾ cups of flour. Depending on your grain mill, you may be able to adjust your coarseness setting. We recommend fine to very fine for most of the flour. To add texture, you might experiment with setting 10 to 20% of your flour from medium to coarse (but not cracked).
Substitutions: You might want to experiment with non-vegan or non-organic substitutions as suits you. We recommend the following:
- Agave Nectar, substitute honey. Agave Nectar is a vegan honey substitute that is 100% vegetable based. It is sweeter than honey. So use 15 to 20% more honey than a recipe that calls for Agave Nectar. If using Agave Nectar as a substitute for honey, use 15 to 20% less Agave.
- Olive Oil: substitute equal amounts of different types of oil like canola, or melted butter – although olive oil is the more authentic choice as it was most likely what Ezekiel himself used.
Biblical Bread – Yields 2 loaves
Ingredients:
- 7 Cups of Biblical flour Extra flour for kneading 1/4 cup of olive oil
- 1/3 cup of Agave Nectar
- 2 teaspoons of salt
- 1 packet of organic yeast (3 tsp) 2 cups of hot water
Step 1: Blend 1 tsp of Agave Nectar into ¼ cup of warm water. Pour in both packets of yeast and stir gently until blended. Set aside for 5 to 10 minutes until the mixture bubbles up.
Step 2: In a large mixing bowl, blend ¼ cup of olive oil, cup of Agave Nectar, 1 ¾ cups of hot water, and 2 teaspoons of salt. (You might experiment with adding more Agave Nectar for a sweeter bread.)
Step 3: Blend in 4 cups of Biblical flour, and mix together.
Step 4: Blend in yeast mixture and remaining 3 cups of Biblical flour.
Step 5: Knead for several minutes until the dough is smooth and elastic, adding additional Biblical flour as needed until the dough clears the sides of the bowl if using a kneading machine, or as needed to prevent sticking if kneading by hand.
Step 6: Divide the dough into two equal parts, shape and place in bread pans greased with olive oil.
Step 7: Cover and place in a warm place to rise. The dough should roughly double in size. You might brush a light coating of olive oil onto the dough to prevent drying.
Step 8: Preheat oven to 350 degrees Fahrenheit. Bake for 45 minutes. Let cool. Slice and serve.
Biblical Bread – Yields 1 Loaf
(For Bread Machines)
Ingredients:
- 3 ½ cups of Biblical flour 2 tablespoons of olive oil
- 3 tablespoons of Agave Nectar
- 1 teaspoon of salt
- 1 packet of organic yeast (3 tsp) 1 cup of hot water
Step 1: Lightly grease the interior surface of your bread machine baking pan with olive oil.
Step 2: Combine all wet ingredients (olive oil, agave nectar & water) in the bottom of your bread machine baking pan
Step 3: Pour 3 ½ cups of Biblical flour onto the top of the wet ingredients.
Step 4: Using a spoon or fork, make a small depression in the top of the Biblical flour. Pour the remaining ingredients (yeast and salt) into the depression.
Step 5: Place your bread machine baking pan into its place in the bread machine. Adjust the settings on your bread machine for whole wheat bread, regular yeast and crust setting on either medium or dark as you prefer.
Step 6: When done, allow to cool. Slice and serve.
Because Ezekiel bread is so dense, the above recipe will work in both 1 Lb. and 2 Lb. capacity machines. The loaf will likely be much shorter than the capacity of your machine, and shorter than you expect.
Biblical Bread with Sprouted Grain – Yields 2 loaves.
Ingredients:
- 1 cup of sprouted grains (red wheat and/or spelt) 7 Cups of Biblical flour
- Extra flour for kneading 1/4 cup of olive oil
- 1/3 cup of Agave Nectar 2 teaspoons of salt
- 2packets of organic yeast (3 tsp each) 2 cups of hot water
Step 1: Place 1 cup of grain into the sprouting jar. Fill with warm water until the water covers the grain by over an inch. Soak 8 to 12 hours. Drain and rinse. Set the seeds aside, rinsing with warm water every 8 hours or so. Allow the seeds to sprout for between 16 and 24 hours until small white sprouts emerge from the seeds. When the sprouts are at this stage, proceed to Step 2. Do not allow the sprouts to grow more than a millimeter or two before use. Refrigerate to slow growth of the sprouts.
Step 2: Blend 1 tsp of Agave Nectar into ¼ cup of warm water. Pour in both packets of yeast and stir gently until blended. Set aside for 5 to 10 minutes until the mixture bubbles up.
Step 3: Thoroughly rinse sprouts in hot water and drain. Combine sprouts and 1 ¾ cup of hot water in a blender and blend thoroughly until sprouts are chopped into small bits. The water should turn milky and opaque. For heartier bread, chop for less time in the blender, but we recommend blending thoroughly.
Step 4: In a large mixing bowl, blend ¼ cup of olive oil, 1/3 cup of Agave Nectar, 2 teaspoons of salt, and your blended sprout mixture. (You might experiment with adding more Agave Nectar for sweeter bread.)
Step 5: Blend in 4 cups of Biblical flour, and mix together.
Step 6: Blend in yeast mixture and remaining 3 cups of Biblical flour.
Step 7: Knead for several minutes until the dough is smooth and elastic, adding additional Biblical flour as needed until the dough clears the sides of the bowl if using a kneading machine, or as needed to prevent sticking if kneading by hand.
Step 8: Divide the dough into two equal parts, shape and place in bread pans greased with olive oil.
Step 9: Cover and place in a warm place to rise. The dough should roughly double or more in size. You might brush a light coating of olive oil onto the dough to prevent drying.
Step 10: Preheat oven to 350 degrees Fahrenheit. Bake for 40 to 45 minutes. Let cool. Slice and serve.
Ezekiel Bread with Sprouted Grain – Yields 1 Loaf
(For Bread Machines)
Ingredients:
- ½ cup of sprouted grains (red wheat and/or spelt) 3 ¾ cups of Ezekiel flour
- 2 tablespoons of olive oil
- 3 tablespoons of Agave Nectar
- 1 teaspoon of salt
- 1 packet of organic yeast (3 tsp) 1 cup of hot water
Step 1: Place ½ cup of grain into the sprouting jar. Fill with warm water until the water covers the grain by over an inch. Soak 8 to 12 hours. Drain and rinse. Set the seeds aside, rinsing with warm water every 8 hours or so. Allow the seeds to sprout for between 16 and 24 hours until small white sprouts emerge from the seeds. When the sprouts are at this stage, proceed to Step 2. Do not allow the sprouts to grow more than a millimeter or two before use. Refrigerate to slow growth of the sprouts.
Step 2: Thoroughly rinse the sprouts in hot water and drain completely. Combine sprouts and 1 cup of hot water in a blender and blend thoroughly until sprouts are chopped into small bits. The water should turn milky and opaque. For heartier bread, chop for less time in the blender, but we recommend blending thoroughly.
Step 3: Lightly grease the interior surface of your bread machine baking pan with olive oil.
Step 4: Combine all wet ingredients (olive oil, agave nectar & water / chopped sprouts) in the bottom of your bread machine baking pan
Step 5: Pour 3 ½ cups of Biblical flour onto the top of the wet ingredients.
Step 6: Using a spoon or fork, make a small depression in the top of the Ezekiel flour. Pour the remaining ingredients (yeast and salt) into the depression.
Step 7: Place your bread machine baking pan into its place in the bread machine. Adjust the settings on your bread machine for whole wheat bread, regular yeast and crust setting on either medium or dark as you prefer.
Step 8: When done, allow to cool. Slice and serve.
Because Biblical bread is so dense, the above recipe will work in both 1 Lb. and 2 Lb. capacity machines. The loaf will likely be much shorter than the capacity of your machine, and shorter than you expect.