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Ezekiel Bread I

Reviewed: Feb. 10, 2012
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.
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