EASY Ezekiel Bread in a Bread Machine! | Zojirushi Virtuoso | Freshly Milled Wheat
ฝัง
- เผยแพร่เมื่อ 29 ก.ค. 2024
- In this video, I'll be sharing with y'all my brand new Ezekiel Bread recipe using 100% freshly milled wheat and will be baking the Ezekiel Bread in a bread machine!
I'll also share with you a little hack I learned to make baking Ezekiel Bread a little bit easier.
Recipe: www.grainsandgrit.com/ezekiel...
//Links:
Zojirushi Virtuoso Bread Machine: tinyurl.com/mprvsphm
Wondermill Grain Mill: bit.ly/3wMk3IB
Nutrimill Harvest Grain Mill: collabs.shop/xfzyer (use code "GRAINS20" for $20 off)
//Videos Mentioned:
Ezekiel Bread: • Ezekial Fasting Bread ...
Simple Yeast Bread in Bread Machine: • Zojirushi Bread Machin...
Simple Yeast Bread Recipe: • Easy Sandwich Bread wi...
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Timestamps:
0:00 Intro
02:44 How to choose a bread machine for freshly milled wheat
04:32 Hack to help make Ezekiel Bread baking faster and easier
06:39 Grains used in Ezekiel bread
07:42 How to mill Ezekiel bread mix
08:38 Recipe for Ezekiel Bread in bread machine
13:53 Troubleshooting tips for the Zojirushi bread machine
16:21 Ezekiel bread taste test!
#ezekielbread #wholewheatbread #breadmachine #zojirushi
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Ezekiel Bread in a bread machine recipe: www.grainsandgrit.com/ezekielbreadmachine
Grab your Zojirushi Virtuoso bread machine here: tinyurl.com/mprvsphm
The manual of the Zojirushi says that active dry yeast is to be used in the REGULAR courses (which are longer), and rapid rise/machine yeast is to be used is the QUICK version of the courses. I didn’t know this until I actually read their manual. REGULAR and QUICK have different times for each cycle (knead, rise, bake) and one has 3 rises while other has 2 rises.
Another tip (sorry for the many comments): That flour accumulation on the crust, that comes from the machine not reaching those corners when kneading. In bread machines, it is advised to come with a rubber spatula at the first kneading cycle and make sure the ingredients have all mixed into the ball of dough. Sometimes ingredients stay stuck on the walls of the pan, unmixed, and bakes this way.
Ah thanks. This was actually the first time it ever happened to me, so good to know!
Thank you for this recipe!!
My pleasure 😊
Looks great!
Thanks!
Felicia, I made this today in my zojirushi and it turned beautifully. The taste is amazing. You nailed it. I live at high elevation in the central plains and I followed your settings. Thank you so much!
Wonderful! I'm so glad. This recipe took me so long to figure out. But now it should be pretty much plug-and-play.
You turned us on to ezekiel bread. It’s now my favorite bread!
Woot!!!!
Thx gonna make this.
I made your recipe in my bread machine.
The only change that made was add an additional 1/3 cup of flour. Came out perfect.
Wonderful!
I do the same with my bread mixes! Ezekiel bread and regular.
The Zojirushi warms the ingredients before kneading, so no need to use warm water.
EDIT: Oh, now I see that you skipped the warm/rest cycle, now I understand why you used warm water. 😄
The duck egg has higher protein, if you don’t have a duck egg you can use one whole chicken egg and add one extra yolk
Good job 👍
Thanks!
I have the SAKI bread machine and it does have one customizable setting. I have not yet used it but I do have a bag of Ezekiel mix ready for the WonderMll. 🎉
Thanks for sharing!
I use active yeast in my bread machine all the time. It just takes a slight bit longer is all. :-)
Where is this recipe?
Oh heavens TH-cam glitched and deleted my description! It’s up now, but the recipe can also be found here: www.grainsandgrit.com/ezekielbreadmachine
@@GrainsandGritthank you so very much!!!
Tip: To unlock the pan for smooth removal, tilt the pan towards you first, then it becomes loose and ready to be lifted.
Ah thanks so much! I’ll have to try that next time 😀
which of the wheat berries do you prefer from 4 generations? I've never heard of some of their berries or how they differ...
I have a question. I make my fresh milled bread in my bread machine. They always come out with a slight dip on top, and I don’t use a lot of yeast (too much yeast can do that), I see you, bread beckers and others using a lot of yeast, I find that using only 2 tsp is enough for 580 grams of flour (4.5 - 4.75 cups flour, depending on how packed, OR 3 cups of wheat berries) - this is usually the ratio for normal flour but works for fresh milled too. (Btw, why do you guys use so much yeast? Honest question.) Anyway, do you think my last rise should be shorter? I heard if it’s longer than necessary, it rises than it falls. My last rise in the machine is 25 min, thats not long at all. My loaf falls just slightly in the middle, it’s still a nice looking loaf.
My recipe is 3 cups wheat berries, almost 2 cups water (450 ml), 2 Tbsp oil, 4 Tbsp honey, 1.5 tsp salt, 1 Tbsp gluten, 2 tsp yeast.
EDIT: I’ve figured it out! Instead of 25 min, only 20 min for last rise, that did the trick! Loaf is perfect now!
How would you compare the flavor of this bread and only wheat bread? Is it tastier? I like that you noticed it makes a complete protein. Must be very nutritious. A great survival food. I just don’t have all those different grains on hand..
It’s just super good lol regular wheat bread is great. This is too!
Yesterday I made fresh milled bread with extra-virgin olive oil and surprisingly I could not taste the olive oil. I always wondered about it because evoo is very strong in flavor and kind of bitter too, but I could not taste it in my bread. I had been using coconut oil.
I usually don’t taste it at all. It’s only in this Ezekiel bread recipe that my husband tasted it a bit.
Could I use Bread Beckers Ezekiel bread grain blend for this?
Yep most likely 😀
This is my question too!
I just made this recipe, and it's the nicest loaf I've ever made in the bread machine. However, it doesn't have much taste. I made Sue's recipe months ago, and it was delicious. Any idea why mine is tasteless? I double-checked that I added all of the ingredients.
Did you forget the salt?
@GrainsandGrit yes, in fact I added an extra 3 grams. It does taste a lot better toasted.
The recipe that i used to make in the oven was the one that you or sue becker did, cant remember, lol, and the dough was more of a thick pancake batter and not a dough you could shape, so what did tou fo different to make it not like pancake batter? Thank you😊
Hmm, sounds like you might need more flour. Be sure you're following my recipe closely.
@robinkellyrieser7824 I want to know that as well. I don't think she understood your question. I'll look up her first video she made using Sue's recipe & see if I can figure it out. I know she didn't use pinto, red kidney, or great northern, beans.
Just curious, why did you say you prefer to scoop and shake the flour rather than weigh amts.?
I don’t weigh because when using freshly milled wheat the weight can change based on wheat and grains you are using.
I'm sure this has been asked and answered many times over but is it actually cheaper to mill your own flour? I've been trying to decide whether I should start or not. I know it's better for you without all the preservatives but I have to watch my money.
Oh my goodness, it's not even close! If you were to buy a freshly baked loaf of whole grain bread, it would cost $10-20. Making it yourself costs maybe $4-5.
And if they’re not milling their flour, wherever you’re buying from, you’re not getting the whole seed, just white flour with a little bran mixed into it for the brown color and fiber. By milling yourself, you’re not only eating fresh but also eating the whole seed with all the nutrients still there.
Didn’t you say in another video that Ezekiel bread was actually less desirable than whole wheat bread? which one is actually healthier? I know it has legumes in it, but I’m already eating legumes in my regular meals.
If you have doubts, just eat something else>>>>>>>>>>
@@paulwilliams8969 That’s what I do, I just do wheat for bread. I think adding additional grains could be interesting but if wheat is the most nutrient dense grain (according to bread beckers and the scriptures), maybe there’s no need to mix the bread.
@@greentree_ I believe that in the video she states that the combination of the wheat and legumes constitutes a complete protein. Therefore, the combination of the two would be more nutrient dense than either grain alone. If you are already consuming sufficient quantities of each item then you might not benefit from Ezekiel bread beyond enjoying a different taste.
@@paulwilliams8969 Yeah, I saw that after. It’s great that it’s a complete protein bread, maybe a perfect survival food. But I already eat beans everyday anyway, and I love eating this bread with an extra thick layer of homemade hummus, very satiating.
No Ezekiel bread isn’t less healthier. If you’re consuming grains that are still in their whole grain form, it’s going to be good for you.
Beans have to be washed, they are covered in dust, can see by the color of the water after washing them. That alone is a reason that makes Ezekiel bread inconvenient to make. We cannot use high moisture in a mill - maybe grind them in the blender…? Also I’m not sure about consuming beans almost raw, I don’t know if that quick baking process is enough, aren’t beans supposed to be soaked and cooked very well in plenty of water? I’ve always heard great things about Ezekiel bread but I always had those questions about it.
If you buy good beans from good source I find they’re not dirty. Also this is cooking the beans. Baking is cooking.
@@GrainsandGrit I know baking = cooking. So I guess that baking time should be enough for beans then. I just grew up in a culture that prepares the beans by soaking first then pressure cooking for more optimal digestion and assimilation of nutrients.
Live and learn.
But this bread recipe has only a tiny amount of lugumes anyway so maybe it doesn’t matter much.
Also lentils don’t really require soaking and are fast cooked so, yes. Lentils are great for this recipe.
But there are recipes of Ezekiel bread that do have beans that require soaking and prolonged cooking.
@@greentree_ - these beans are all ground into flour. Therefore, they should cook faster and breakdown more completely than if they were cooked whole. Presumably.
@@rojerww you’re right.
I have a Zo and love it! I have never made the Ezekiel bread in it, or ever. (I am gonna try now!) I use ADY and it does fine in the Zo for a regular FMF loaf.