Sourdough Ezekiel Bread

>> Monday, November 11, 2013

This bread has taken effort over time to get it right.  It has become a favorite with my older children and makes great breakfast toast.  We eat one loaf fresh, and I freeze the others for another day's craving. Don't be tempted to leave out the sugar or the honey, optimal flavor goes with including both. If you need a sourdough start recipe, click here.
Ezekiel 16:19 My meat also which I gave thee, fine flour, and oil, and honey wherewith I fed thee...

Sourdough Ezekiel Bread
2 c. sourdough start at room temperature
4 c. whole wheat flour
1/2 c. sugar
1/2 c. honey
1 Tbsp. yeast
1 Tbsp. salt
1 c. wheat germ
1/2 c. vegetable oil
2 1/3 c. hot water
(more flour, whole wheat or white, to form dough)

In a mixer fitted with a dough hook combine all ingredients except extra flour, and mix well.  With mixer running, add more flour a little at a time until the dough forms a ball and cleans the sides of the bowl. It will probably take 4-6 cups more flour.  Knead for about 5 min. or until dough is elastic. Let rise until double. Punch down and form into 4 loaves, and place in greased pans.  Let rise again.  Bake at 350 degrees for 40 min.

Notes: I use all whole wheat flour and the result is a dense, chewy bread.  If you like a lighter crumb, use white flour and you could use warm milk for part of the liquid.
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