Modern Ezekial Bread - Ezekial Bread Bagels - whole wheat flour

Method

• Mix warm water, yeast and sugar let stand for a few minutes.
• Mix beans and lentils together in a separate bowl.
• Mix wheat flour, barley flour and millet flour together in a third mixing bowl.
• Mix the yeast water with the beans & lentils
• Add the flour and knead until the bread is tough.
• Take 8 cups of water and boil it in a stew pot make sure the water level is at least 5 inches tall.
• If the dough is too watery add more flour - if it is too tough you should have so that coming and added more water before you finished adding all the flour.
• Shape the bagels into the shape of bagels and place them onto a floured cooking sheet and let them rise.
• Now your ready to put the bagels into boiling water to get them ready for cooking.
• Place two bagels into the boiling water - with a spatula make sure that the bagels aren't sticking to the bottom of the pot by lifting it off of the bottom of the pot.
• Remember that the beans and the lentils will probably prevent the bagel from floating like most bagels do.
• Yeast creates air pockets in the bread and causes them to rise. If the dough is too dense it will not rise. It is not a big deal. Just don't leave the bagels in the boiling water more than 1 minute.
• Place the bagels that finished boiling on a cooking sheet sprayed with cooking oil. Oil the tops of the bagels to they don't get to tough.
• Bake at 325 for 40 minutes.
• Remember Ezekiel bread isn't like any bread on the market - putting beans and lentils changes the texture of the bread and it seems to roughen up the texture.
• You're used to having flour ground extremely fine in texture. Grainy or nutty is what the breads texture is like. Nutty meaning grainy or lots of grittiness.