Modern Ezekial Bread - Ezekial Bread Bagels

"The inspiration for Ezekial bread is the Bible text Ezekial 4: 9 The texts entions these ingredients wheat, barley, beans, lentils and millet. The text before Ezekiel 4: 9 indicated that the bread was what they were to eat it during a seige until the seige had ended. Also verse 10 indicates 20 shekels a day is the weight of bread given to eat person to be rationed to eat during the seige.. I didn't convert the recipe to shekels; because your religious leader probably isn't going to advise you to consume 100% Ezekiel bread for 390 days. A shekel is a measurement of weight used in Biblical times."
 
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Ready In:
1hr 4mins
Ingredients:
8
Yields:
8 large bagels
Serves:
8
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ingredients

  • 2 cups whole wheat flour
  • 1 cup barley flour
  • 12 cup millet flour
  • 12 cup of cooked beans
  • 12 cup cooked lentils
  • 1 tablespoon sugar
  • 2 14 teaspoons yeast
  • 34 cup warm water
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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.

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