Cindersis Ezekiel Bread - cooking recipe

Ingredients
    1/3 cup dried lentils
    2 tablespoons dried pinto beans
    2 tablespoons dried white beans
    2 tablespoons dried Great Northern beans
    2 tablespoons dried red beans
    6 cups warm water, or as needed, divided
    1 cup honey, divided
    3 cups bread flour, or more as needed, divided
    4 (.25 ounce) packages active dry yeast, divided
    1/2 cup wheat germ
    1/2 cup wheat and barley nugget cereal (such as Grape-Nuts(R))
    1/4 cup ground flax seeds
    1/4 cup ground spelt
    1/4 cup oat bran
    1/4 cup steel cut oats
    1/4 cup millet
    2 cups all-purpose flour, or as needed, divided
    2/3 cup canola oil
    1/4 cup white sugar
    2 teaspoons salt
Preparation
    Place lentils, pinto beans, white beans, great Northern beans, and red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.
    Drain lentils, pinto beans, white beans, Northern beans, and red beans; combine in a large pot. Add 1 cup warm water; bring to a boil. Reduce heat to medium; cook until tender, adding more water if needed, about 45 minutes. Cool to room temperature.
    Dissolve 1 tablespoon honey, 2 cups bread flour, and 2 packages yeast in 2 cups warm water in a bowl to make the starter.
    Mix wheat germ, wheat and barley cereal, flax seeds, spelt, oat bran, oats, and millet together in a bowl. Add 2 cups warm water, 2 packages yeast, and 1 1/4 cups all-purpose flour; stir until well combined.
    Puree bean mixture in a food processor; transfer to the bowl of a stand mixer fitted with a dough hook. Add the starter and wheat germ mixture; mix. Add the 1 cup water, remaining honey, canola oil, sugar, and salt; mix to combine. Add the remaining 1 3/4 cups all-purpose flour in batches, mixing thoroughly after each addition; stir until no dry spots remain.
    Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a large, lightly-oiled bowl; turn to coat. Cover with a towel; let rise in a warm place until doubled in size, about 1 hour.
    Grease 3 large loaf pans. Divide dough equally and place into the prepared pans. Cover and let rise until doubled in volume, about 40 minutes.
    Preheat oven to 350 degrees F (175 degrees C).
    Bake in the preheated oven until golden brown, about 45 minutes.
    Remove loaves from pans and return to oven, placed upside-down on the bare oven rack. Continue baking until bottoms are browned, about 5 minutes. Remove from oven; let cool.

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