BREAD - Ezekiel with Sesame Seeds
Source:
www.all-creatures.org4 tsp. Dry Yeast
2 cups Whole Wheat Bread Flour
1 cup Spelt Flour
1/4 cup Millet Flour
1/4 cup Barley Flour
1/4 cup Lentil Flour
1/4 cup Carob powder
1/8 cup Soy Flour
1/2 tsp. Cumin, ground
1 tsp. Soya Lecithin, liquid
4 tbsp. Molasses
2 cups Water, warmed to 52ฐC. (125ฐ F.) - adjust quantity as required
Sesame Seeds
DIRECTIONS:
Add the dry ingredients to a mixing bowl or dough mixer in the order listed.
Form a depression in the dry ingredients and add the Lecithin, Molasses, and
3/4 of the Water. Mix and kneed the mixture adding water as necessary to
maintain proper dough consistency. The total kneading time should be
approximately 20 minutes.
Place a thin layer of Sesame Seeds on a bread board or clean counter top.
Place the dough on the Sesame Seeds and form into a cylinder about 1/3 m.
(12") long. Cut in two pieces and reform into into a loaf making sure that
the the entire surface, including the ends are coated with the Sesame Seeds.
Final length should be slightly less than the length of the baking pan.
Place in two 12 cm. X 24 cm. (4-1/2" X 9") bread pans (we prefer
terracotta).
Baking:
Set the oven to warm setting 45C (120F). Be careful that the oven does
not overheat. Place the bread pans in the oven to raise to dough. When
the dough is slightly over double the size, turn the heat up to 175-180C
(350-360F). Bake for approximately 35 minutes. When the crust is firm,
but not crispy, the bread is done. Remove from oven and baking pans. Let
cool on a wire rack. Enjoy!
