I found this recipe in an issue of Taste of Home. The recipe was named Ezekiel’s Bread (after the bible verse). I kind have took it upon myself to re-name it, not because I don’t like the name Ezekiel, in fact when I see the name Ezekiel a few other names always pop into my head, Obadiah, Jedidiah, nice old biblical name. Anyway, the reason I re-named it is because you get four loaves out of this recipe…FOUR! That’s a lot of bread. Probably over a weeks worth for most families. Four loaves too much for you?? Oh come on, you can always throw a few loaves in the freezer or just cut the recipe in half too. Another reason I love this recipe is cause I get to break out my gigantic turn of the century bowl, which I scored for ten bucks at a yard thank you very much. Very proud of that find I tell ya. Just take a look at how much the dough had rised in that baby:
This recipe might not be for the first time bread baker, but if you have a few loaves under your belt, it’s a pretty easy one. I have to warn those of you with a Kitchen Aid mixer, this dough comes right up to the tippy top of the bowl. At one point I was afraid of over flow, but it worked.
This is the perfect bread to go along with a nice stew or soup. Hearty with a little crunch due to the wheat germ, it can stand up to a good dipping, but it would also be perfect for a sandwich.
Bread for a Week – recipe from Taste of Home
3 packages (1/4 ounce each) active dry yeast.
5 cups warm water (110 – 115), divided
1 tablespoon plus 2/3 cup honey, divided
2/3 cup canola oil
½ cup sugar
2 teaspoons salt
4 cups whole-wheat flour
1 cup toasted wheat germ
6 to 8 cups bread flour
In a large mixing bowl dissolve the yeast in ¾ cup warm water and 1 tablespoon of honey. Add the remaining water and honey, the oil, sugar, salt, whole-wheat flour, wheat germs and 3 cups of bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). I added about 2 1/2 cups at this point. The bread was just starting to pull away from the mixer and the dough was very sticky.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6 – 8 minutes. I gradually added in another cup of flour as I was kneading this until it got to the point that is was elastic cause the dough was just so sticky. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into four loaves. Place in 4 – 9x5x3 inch loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 350 for 30 – 35 minutes or until golden brown. Remove from pans to wire racks to cool.