Origin and history of Ezekiel Bread
Ezekiel Bread is an ancestral recipe with its roots in biblical tradition. Its name comes from the prophet Ezekiel, who in the Book of Ezekiel mentions a bread recipe made with various combined grains and legumes, symbolizing abundance and complete nutrition.
This bread is known for being a natural source of proteins, vitamins, and minerals due to the mixture of ingredients like lentils, barley, and wheat, which are sprouted before making the dough. In Latin America, although not always known by the same name, similar variants are found under names like "multigrain whole wheat bread" or "vital bread," depending on the country and region.
Ezekiel Bread has gained popularity in healthy eating due to its high nutritional value and for being an option without refined flours or added sugars. Furthermore, it is appreciated in vegetarian and vegan diets because of its complete protein content.
How to prepare Ezekiel Bread
To prepare this nutritious bread, start by dissolving the yeast in warm water and let it rest for 10 minutes.
In a separate bowl, mix all the dry ingredients: wheat flour, barley, soy, millet, and rye.
Blend the lentils, olive oil, honey, and a small amount of water until you get a homogeneous mixture.
Place this blended mixture in a large bowl along with the remaining water.
Incorporate two cups of the mixed flour little by little.
Add the dissolved yeast mixture and continue integrating the ingredients.
Add the salt and the remaining flour, mixing everything well to combine.
Knead the dough on a floured surface until it is smooth and elastic, then place it in a previously greased bowl.
Let the dough rest until it doubles in size, which may take about an hour depending on the room temperature.
Knead again to remove the air and shape the bread to your preference.
Place the shaped dough into greased bread pans and let it rest once more before baking.
Bake the bread at 375°F (190°C) for one hour or until well cooked and golden brown.
