Ezekiel Bread I
I love Ezekiel bread...however this was a bit sweet and I did not even put in the full cup of honey. Since this is cooked, I think I'll substitute blackstrap molasses in my next attempt since my raw honey is prized and I hate to spoil it's enzyme power by heating it over 117 degrees!
I could not get the loaves out of the pan without wrecking them. I greased very well. Next time I'll definitely use some parchment paper but the recipe needs to include the rest of the story. Slicing after a day would be helpful to include, as others mentioned. Tasted great and ingredients are great, too. I buy yeast in bulk so 2 tsp. = 1 pkg. yeast, or 4 tsp. for the entire recipe.
I've used a recipe for steel-cut oats bread and in that you boil water and put it, salt, blackstrap molasses, butter and steel cut oats in a bowl and let them sit before continuing by adding yeast, water, flour, etc. this may help with the hard bits in this bread.
21 users found this review helpful
Feb. 10, 2012