Make your own Ezekiel bread

  • Thursday, March 7, 2013 4:24pm
  • Life

Judyrae Kruse is taking some well-earned time off. Here is an encore column from March 2009.

It’s great to hear from former Arlington resident Gracie Dinsmore, who still reads the Forum but now makes her home in Sparta, Mo.

“This recipe for Ezekiel bread is from the October-November 2008 issue of Taste of Home magazine,” she says.

Next, Everett helper-outer Nancy Wilson writes, “Perhaps B. Thomsen of Stanwood would like this recipe for Ezekiel bread. I’ve never baked it, but the recipe appeared in a recent issue of Taste of Home magazine, and was submitted by Roger Hawley of Valley Park, Mo. Sounds good!”

And a third identical recipe, taken from the exact same source, comes to us courtesy of Goldie Foss of Everett, who tells us, “I’ve made this bread and it’s very good.”

So here we go with the how-to for:

Ezekiel bread

3packages dry yeast

5cups warm (110-115 degrees) water, divided

1tablespoon plus 2/3 cup honey, divided

2/3cup canola oil

1/2cup sugar

2teaspoons salt

4cups whole-wheat flour

1cup toasted wheat germ

6-8 cups bread flour, divided

In a large mixing bowl, dissolve yeast in 3/4 cup of the warm water and 1 tablespoon of the honey.

Add the remaining water and honey, the oil, sugar, salt, whole-wheat flour, wheat germ and 3 cups of the bread flour.

Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).

Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes.

Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled in bulk, about 1 hour.

Punch dough down. Shape into 4 loaves. Place each loaf in a 3-by-5-by-9-inch loaf pan coated with cooking spray. Cover and let rise until nearly doubled in bulk, about 30 minutes.

Bake loaves at 350 degrees for 30 to 35 minutes or until golden brown. Remove from pans to wire racks to cool.

Makes 4 loaves, 16 slices each.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next column will appear in the comics pages on Monday.

More in Life

How to make the most of your small garden space

Containers, smart design and savvy plant choices are the key to a small garden with big impact.

Native Plant Appreciation Week is about more than smelling roses

Events set for April 22-28 celebrate the importance of Washington’s indigenous flora.

Tiffany’s many creations fetch top dollar on antique market

His lamps and more are highly prized today, but they fell out of favor shortly after his death.

‘Kodachrome’ reminds that Ed Harris can make standard roles transcendent

The famed actor’s usual excellence makes this pro-forma road trip drama worth watching.

Great Plant Pick: Buxus sempervirens, common boxwood

It’s an elegant shrub that has been used in gardens for centuries.

At Large Brewing declares an ‘IPA crisis’ in Everett

The brewery is selling too much IPA — so much that it can’t keep enough of the popular beer on tap.

Scholastic medal winner is 15 and making college-level art

Clare Kaiyala is one of 10 national Scholastic Art Writing Awards winners from Snohomish County.

Home and garden events around Snohomish County

Lantern festival: Adopt A Stream Foundation’s Swamp Lantern Festival is 10 a.m.… Continue reading

From appetizers to dessert: FIVE full of gastronomic surprises

The restaurant slash bistro in Edmonds earns its singular name with its star-studded menu.

Most Read