Wednesday, 30 November 2011

Ezekiel Bread from milled grains


This is my first attempt at making Ezekiel Bread. I’ve been wanting to make this bread for several months. I met a couple of bread vendors at the local farmer’s market this past summer and one of the vendors was selling Ezekiel bread.  I got the mixture of grains to make it from Jerry at and it has been on my list of bread breads to make ever since.

Fast forward to November…

As it turns out, the HBinFive Bakers have been making historical breads this month.  Ezekiel Bread is a pretty historical bread so this was my first choice for my submission.  However, I didn’t have the recipe so I made Gingerbread instead.  The Gingerbread was delicious so I’m glad I made it, but I still wanted to make this bread. I finally got the recipe and made it the other night.

Ezekiel Bread comes Ezekiel 4:9 in the Bible.  It is called a “fasting bread” because Ezekiel was commanded by God to eat a specific amount of this bread everyday. Supposedly, this is all he ate for 430 days.

Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself." Ezekiel 4:9 (NIV)

The scripture is not specific on how the bread is to be made; however, some versions use sprouted grains. For my first attempt, I made the batter bread version using milled grains.

In my research for this bread, I found a site that has a couple of different recipes and methods for making Ezekiel Bread. His methods look interesting so I’ll probably try one of his versions for comparison.  He boils the grains rather than milling them into flour. 

Since Ezekiel was instructed to lie on his side for a specific amount of time, it makes me wonder how he actually did make his bread. Not sure how he would’ve milled the grains. That’s probably why some versions sprout them.  It does say to put the grains in a storage jar, but that could just be for storage not sprouting.  I’ll have to do some more research.  In the meantime, I think I’ll try different methods until I find one that I like the best. 


Ezekiel Bread from Milled Grains

Makes: 3 medium or 2 large loaves

Source: I received a scanned copy of this recipe from the nice folks at 

According to the recipe, this is a wonderfully nutritious bread and the combination of grains and beans makes a complete protein.  This mixture makes about 9 cups of flour. It’s a batter bread so I expected it to be a little dense with all of the grains and no white flour.


Combine the following whole grains:

  • 2 1/2 cups hard red wheat
  • 1 1/2 cups spelt or rye (Biblically spelt was used)
  • 1/2 cup barley (hulled barley)
  • 1/4 cup millet
  • 1/4 cup lentils (green preferred)
  • 2 Tbs. great northern beans
  • 2 Tbs. red kidney beans
  • 2 Tbs. pinto beans

Stir the above ingredients very well.



Grind in flour mill.  I used my electric WonderMill Grain Mill.





Dough Ingredients:

  • 4 cups lukewarm water
  • 1 cup honey
  • 1/2 cup oil
  • 2 tsp salt
  • freshly milled flour from the above mixture of grains
  • 2 Tbs yeast



In a large bowl, combine water, honey, oil, and salt. Add all of the flour and yeast.  Stir or knead until well kneaded about 10 minutes.  This is a batter-type bread and will not form a smooth ball.  I mixed the dough using a Danish dough whisk, then I kneaded it with a stand mixer to make sure it was thoroughly incorporated.



Transfer the dough to greased loaf pans.  You can use 2 large loaf pans (10x5x3) or 3 medium loaf pans or 2-9x13 brownie pans.  I opted to use 2- 9x5” loaf pans.  This was probably a mistake. My dough didn’t pour, I spread it in the pan. Next time, I’ll try three 8x4” loaf pans and see if I get different results.



Let rise in a warm place for one hour or until the dough is about 1/4 inch from the top of the pan.  Do not over rise!  If it rises too much it will over flow the pan while baking.  These loaves may be proofed just a bit too much.



Bake at 350 degrees F. for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.

I barely let the loaves proof for an hour so I didn’t think I let the dough over rise, but the loaves sunk during baking.  I think the dough was too heavy for the pans. Or, it could’ve been because I opened the oven door during baking. I know, shame on me. The loaves were getting really brown before they were finished baking so I covered them with foil to prevent them from burning.



Even though I didn’t get the beautiful dome effect on top of the loaves, they taste pretty good. They are a little bit dense but not too much considering the amount of grains that are included.  This bread is very tasty and fulfilling.



Although the loaves sunk, I didn’t get the tunnel in the dough effect from not being completed baked through.

This is a photo of some HBinFive Soft Wheat Sandwich Bread.  It didn’t get baked all the way through so it was gummy and had a tunnel running through the middle. After this experience, I got a good digital thermometer so I can tell when it’s done.


I sliced several slices of the Ezekiel Bread until I reached the middle to make sure that I didn’t have a tunnel.  No tunnel here.



I’ve been enjoying slices of this bread spread with a little bit of peanut butter.  It doesn’t need much. I can only eat one slice at a time.  This is a very filling bread. It tastes and smells very earthy – in a good way.

Happy Baking!


Monday, 28 November 2011

Country Style Potato Leek Soup


My youngest son was home from college over the Thanksgiving Holiday weekend. He really likes Potato Leek Soup so I promised him I would make some while he was home. Eating turkey several days in a row can get old so it was nice to have something different.

Potatoes and leeks make a great combination. Leeks are from the Allium family and are related to garlic, onions, shallots, and scallions. They have a delicate and sweeter flavor than onions so they don’t overpower the other flavors present in the dish. Potatoes belong to the nightshade family, which also includes tomatoes, eggplants, peppers and tomatillos.

This is a homey and simple Potato Leek Soup that doesn’t include any cream. It doesn’t need it. It is a little bit different than the potato leek soup I usually make.  It is chunky rather than mashed or pureed.  I like to taste bits of potatoes in my potato leek soup, but this is the first time, I’ve actually tried it without mashing the potatoes at all.



Country-Style Potato Leek Soup

Adapted from :

The original recipe called for 4-5 pounds of leeks.  I didn’t have that much so I used about 3 pound of leeks and added a medium yellow onion.


  • 6 tablespoons unsalted butter
  • 3 pounds leeks
  • 1 medium yellow onion
  • 1 tablespoon unbleached all-purpose flour
  • 6 cups chicken stock or canned low-sodium chicken broth
  • 1 bay leaf
  • 2 pounds medium red potatoes (about 6), peeled and cut into 3/4-inch dice
  • Table salt
  • Ground black pepper



1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections.

2. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown.

3. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil.



4. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes.

5. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes.

6. Discard bay leaf, season with salt and pepper; serve immediately.



I really like the texture of this soup … you can sink your teeth in it.  Enjoy!

Saturday, 26 November 2011

Shaping Different Types of Rolls

Rolls are very versatile and can be made into a variety of shapes to suit your fancy. I made several different type of rolls for Thanksgiving last year so I decided to make a separate post on how to shape them. I hope you’ll find this information useful.

It’s really fun to shape rolls!  In the photo tutorial below, you’ll learn how to shape three different types of dinner rolls: Single Knot Rolls, Crescent Rolls and Butterfly Rolls.

I made these dinner rolls using Pumpkin Yeast Roll dough, but you could use any yeast roll recipe. Once you make the dough, just follow the steps below to shape them into the desired shape.

The main thing to remember when shaping rolls is to have fun. Don’t let the dough intimidate you. It will work with you if you relax and just enjoy the process. Even if you don’t get the shape exactly right the first time (or the fifth time), the rolls will still be unique and taste good. My rolls never seem to last long enough for the recipient to complain about the shape.


Shaping Single Knot Rolls



After dividing the dough, roll each portion into a thick cylinder. Cut each cylinder into eight equal pieces.
pumpkin-knot-yeast-rolls_1582_thumb[4] pumpkin-knot-yeast-rolls_1583_thumb[4]
Round each piece by rotating your hand over it while gently pressing to form a sphere.  
pumpkin-knot-yeast-rolls_1584_thumb[4] pumpkin-knot-yeast-rolls_1585_thumb[4]
Gently roll rounded dough piece into a 9-inch strand. Form strand into the shape of a “ 9.”
pumpkin-knot-yeast-rolls_1586_thumb[5] pumpkin-knot-yeast-rolls_1589_thumb[5]
Thread the long end of the of the “9” under and through the loop to form a knot. Place the knots 2 inches apart on a greased baking sheet.
pumpkin-knot-yeast-rolls_1592_thumb[4] pumpkin-knot-yeast-rolls_1598_thumb[5]



Shaping Butterfly Rolls


The Butterfly Rolls are in the front of this photo. I think using a bigger spoon might help keep the indention from closing up during the bake.


Roll half of the dough into a 10-inch square. I shaped it into a 10-inch oval. Brush the square with two teaspoons melted butter or oil and roll up.
pumpkin-knot-yeast-rolls_1593_thumb[5] pumpkin-knot-yeast-rolls_1594_thumb[4]
Place seam-side down. Mark and cut into eight separate pieces.
pumpkin-knot-yeast-rolls_1595_thumb[4] pumpkin-knot-yeast-rolls_1596_thumb[4]
Press each piece of dough firmly with the
handle of a wooden spoon to form butterflies.
Place the butterfly rolls 2 inches apart on a greased baking sheet.
pumpkin-knot-yeast-rolls_1597_thumb[4] pumpkin-knot-yeast-rolls_1600_thumb[6]



Shaping Crescent Rolls



Roll the dough portion into a 12-inch disk.
Cut it into eight wedges.
pumpkin-knot-yeast-rolls_1601_thumb[4] pumpkin-knot-yeast-rolls_1602_thumb[4]
Brush the disk lightly with melted butter or
oil, roll up each section from the base of the wedge.
pumpkin-knot-yeast-rolls_1605_thumb[4] pumpkin-knot-yeast-rolls_1606_thumb[4]
Curve into crescents. Place the crescent rolls 2 inches apart on a greased baking sheet.
pumpkin-knot-yeast-rolls_1608_thumb[4] pumpkin-knot-yeast-rolls_1609_thumb[4]



I hope you enjoy this tutorial on shaping rolls.

If you’re looking for the recipe for the rolls featured in this tutorial, click here.


For more Roll Recipes, click here.

To learn how to shape additional types of rolls, click here.


Happy Baking!


Friday, 25 November 2011

Pumpkin Yeast Rolls and BBD #44

Pumpkin Knot Yeast Rolls

The theme for Bread Baking Day #44 is Autumn Flavors. Sarah of Winged Snail is the host for this month’s event and she empowered us to make breads with root vegetables, pumpkin, squash, cinnamon, nuts and any other flavors that remind us of autumn.

Pumpkin is one of my favorite flavors for Fall so I’m submitting these Pumpkin Yeast Rolls. These rolls can be shaped in a variety of shapes. I increased the recipe so I had a bunch of rolls. I shaped some of the rolls into single knots, some as crescent rolls, and some as butterfly rolls. I took photos of the process so you can learn how to shape these rolls as well.

The Artisan Bread Bakers made Pumpkin Knot Yeast Rolls for the October BOM, but I decided to wait until November to make these rolls so I could bring them for our Thanksgiving meal. I brought Pumpkin Crescent Rolls to the family get together several years ago and my family loved them so I was pretty sure they would love these Pumpkin Yeast Rolls as well. Turns out, I was right. I made 32 rolls and they all disappeared.


Pumpkin Yeast Rolls Recipe

Makes: 24 Rolls

Use the Ingredient calculator to adjust the list of ingredients if you want to increase or decrease the amount of rolls.

Adapted from: Pumpkin Knot Yeast Rolls on

View a photo tutorial on shaping knotted rolls, crescent rolls and butterfly rolls

You might also enjoy viewing a tutorial on shaping other types of rolls



  • 1/2 ounce active dry yeast (2 .25 oz packets)
  • 1 cup warm 2% low-fat milk (110-115 degrees F)
  • 1/3 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin puree (NOT pie filling) I used roasted pumpkin puree
  • 2 eggs
  • 1 teaspoon salt
  • 5 1/2-6 cups flour, divided (I used all-purpose flour)

Egg Wash:

  • 1 tablespoon cold water
  • 1 egg


In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough.



Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes). Add additional flour as needed.


Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour. I placed the bowl in the refrigerator overnight.



The next day, I took the dough out of the refrigerator and divided the dough into 4 big balls. I covered the balls and let them warm up to room temperature before proceeding.



Once the balls had warmed to room temperature, I shaped each portion into 8 rolls using the shaping techniques described in my Tutorial on Shaping Different Types of Rolls. I made 16 knots, 8 crescent rolls and 8 butterfly rolls.

You can follow my tutorial to make three different types of rolls. Or, follow the process below to make Pumpkin Knot Yeast Rolls.

Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you'll have 24 balls total). Roll each ball into about a 10" rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover the rolls with plastic wrap and let rise until doubled---takes about 30 minutes.

Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash.



Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly.

Serve these rolls warm or cooled with butter or honey butter (or jam) if you like.



I served these Pumpkin Yeast Rolls for Thanksgiving Dinner. They were are big hit. You don’t even taste the pumpkin. In fact, if I hadn’t mentioned it, my family would never have known the rolls had pumpkin in them. They gobbled ‘em up.





Thanks to Sarah of Winged Snail for choosing Autumn Flavors as the theme for BBD (Bread Baking Day) #44.






Thanks also to Phyl of the Artisan Bread Bakers for choosing these Pumpkin Yeast Rolls for the October BOM even though I didn’t make them until November.


Happy Baking!


Wednesday, 23 November 2011



The HBinFive Bakers are at it again.  We finished baking through the Healthy Bread in Five Minutes book, but the fun didn’t stop there.  We decided to continue our bread-baking journey. We won’t be baking through another book, we’re just baking bread each month around a particular theme.

For November, Michele of BigBlackDogs, picked historical breads as the theme.  I love learning about the history of breads so I knew I would have fun with this one.  I had just the bread in mind, but didn’t receive the recipe in time so I’ll post about that one later.

In the meantime, I consulted one of my favorite books, “The History of Bread” by Bernard Dupaigne, to find another suitable recipe. I finally landed upon this Gingerbread recipe in the back of the book.

Gingerbread is said to have come to the attention of Philippe le Bon in Flanders, where he took such a liking to this ‘bee syrup cake’ that he brought the recipe back to Dijon. It is also found throughout Europe. Each region has its own recipe and traditional shape derived from popular legend or custom, such as the German Saint Nicholas or the little New Year piglet.”

- - Bernard Dupaigne The History of Bread

Although it has “bread” in the name, Gingerbread is traditionally considered a cake that requires neither kneading or leavening.  This recipe includes yeast and it’s in the back of a bread book, so I decided it fit the description of a historical bread.  Well that’s my story and I’m sticking to it.



Gingerbread Recipe



Makes: 1 large loaf

From: The History of Bread by Bernard Dupaigne


  • 7 ounces honey
  • 1 cup sugar
  • 2/3 cup plus 2 tablespoons milk
  • 1/4 pound butter (1 stick)
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Pinch of grated nutmeg
  • Pinch of ground clove
  • Grated peel of 1 lemon
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups rye flour
  • 2 1/2 teaspoons active dry yeast
  • 3 1/2 ounces candied citrus peel or ginger (I used homemade candied orange peel)
  • 1 tablespoon shredded almonds, optional



Melt the honey, sugar, milk, and butter together over low heat.



Add the ground spices and grated lemon peel.



Add this mixture to the rye and wheat flour blended with the yeast. Mix thoroughly to obtain a homogeneous dough.



Blend in the citrus peel.



Preheat the oven to 320 degrees F.  Butter a loaf pan and sprinkle the bottom with shredded almonds.  Since I had a good bit of dough to work with, I decided to bake the Gingerbread in my Pullman pan.



Fill the pan with the dough and bake about 40 minutes. A knife blade inserted into the loaf should come out dry.



Cool to lukewarm temperature and unmold on a rack.



The gingerbread is best if stored for 48 hours before serving or eating.  That’s the hard part. 


This bread doesn’t contain any white flour so it is rather dense.  I wasn’t sure what to expect when I took a bite, but I was pleasantly surprised.  It tastes really good.  It reminds me a little bit of a fruit cake but not quite.  It has a very pleasing citrus flavor in almost every bite.  It tastes especially good with coffee or tea.

I think this Gingerbread would make a really nice gift for the Holidays. I plan on bringing some of it to the family get together on Thanksgiving since it keeps really well.  

Thanks for joining me in the bread baking blog.  I hope you enjoy this historical bread.


Happy Baking!