How to make Healthy Ezekiel Bread at Home
This Ezekiel bread recipe is perfect for those who love the store-bought variety but want to make it from scratch with fresh milled grains!
Hearty and full of flavor, this recipe makes a bread that is full of fiber and nutrition. This version does not use sprouted grains for ease of making; however you can sprout the grains ahead of time.
In Ezekiel 4:9, God told Ezekiel to mix wheat, barley, millet, beans, and lentils. These ingredients come together to make a bread that is more flavorful than using wheat alone.
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What is Ezekiel Bread?
Ezekiel bread is made with a mixture of beans, grains, and wheat. Higher in protein, fiber, and flavor; the bread is perfect for an everyday sandwich bread the whole family will love.
This bread is touted not only for its higher protein and fiber content, but also for its incredible flavor and texture.
New to fresh milled flour? Follow my ULTIMATE BEGINNER GUIDE TO FRESH MILLED FLOUR
Not sure which grain mill to buy? Read my 5 QUESTIONS TO ASK BEFORE BUYING A GRAIN MILL
After you buy your grain, follow my guide on HOW TO PROPERLY STORE GRAIN LONG TERM AND SHORT TERM
Why you’ll love this recipe
- 100% Fresh Milled Recipe – Made with all whole grain flour, this recipe has no refined all purpose flour for optimum flavor and nutrition.
- Rich, Nutty Flavor – The combination of these grains make for a nutty, flavorful loaf with a soft texture.
- High Fiber – Fresh milled flour is very high in fiber making it great for digestion.
- Perfect Sandwich Bread – This bread slices nicely for sandwiches and toasts beautifully as well.
- No Additives – Made with all natural ingredients and no artificial ingredients, this bread is perfect for the from scratch cook!
How to make Ezekiel Bread Mix
The mix for this bread is made of different types of wheat, grains, and beans. Mix these together in a large bowl and transfer to an airtight container for storage.
The mixture can be stored for years if stored in an airtight container away from high humidity and pests. Only grind the amount you need for each recipe.
- 2 cups Spelt – An ancient grain, Spelt is hearty and nutty in flavor.
- 2 cups Kamut (Khorasan) – Another ancient grain that is buttery in texture and lends to a lighter loaf.
- 2 cups Hard White Wheat – May substitute with Hard Red Wheat. Either is high in protein and builds gluten well.
- 1/2 cup Millet – A tiny grain that is high in protein.
- 1/2 cup Barley – Barley is a grain that has wonderful flavor and is very high in nutrients.
- 2 tbsp Lentils – You can use brown, yellow, or red lentils.
- 2 tbsp Great Northern Beans – You may use pinto beans as well.
- 2 tbsp Black Beans – Black beans mill into a beautiful flour and add so much protein to the flour.
- 2 tbsp Garbanzo Beans – I use garbanzo bean flour in many recipes. Light, airy and great for gluten free baking.
Try my GARBANZO BEAN FLOUR PANCAKES
Do I need to Sprout the Grains?
Traditionally, yes you would want to sprout your own grains. This is process of soaking the grains and allowing them to sprout before drying them in a dehydrator or in the sun.
For the simplified kitchen, this is optional.
Pros and Cons of Sprouting Grains
The pros of sprouting the grains are that it enhances the nutrients, improves digestibility, and may help regulate blood sugar.
The cons are that there is an increased risk of mold and mycotoxins, shorter storage times, and it breaks down the starch into simpler sugars.
The process of sprouting grains must be followed to the T to avoid any problems.
Also, keep in mind that if the grains are not dried properly, they could gum up your grain mill while milling.
What you will need to make Ezekiel Bread at Home
Ezekiel Flour
After making the Ezekiel mix you will grind it in a Grain Mill to make the whole grain flour. Only mill as much as you need for the recipe and store the rest in an airtight container.
Ezekiel flour has a wonderful flavor. It’s nutty and earthy with a touch of sweetness.
Water
Warm filtered water works best. You can also use well water. Tap water isn’t advised as it is usually found to have chlorine which can inhibit yeast growth.
Olive Oil
Olive oil is used in this recipe to make it soft. I like to use a high-quality organic olive oil.
Honey
The honey adds a bit of sweetness to the loaf and cuts the earthiness of the whole grains.
Sunflower Lecithin
Lecithin is a natural fat emulsifier and yields a softer loaf with a better rise. This is an optional ingredient if using an egg.
Egg
Egg can be used as a replacement to the sunflower lecithin.
Salt
I prefer to use Redmond’s Real Salt in my baking. Salt is very important in baking as it lends flavor. Bread made without salt is void of flavor.
Yeast
I use instant yeast in this recipe. It doesn’t have to be proofed and can be kept in the freezer for long storage.
If you only have active dry yeast on hand you will need to proof the yeast by putting 2 1/4 tsp in 1/2 cup of warm water and letting it sit for 10 minutes. If the yeast mixture becomes foamy, it is active.
Step by Step Instructions for making Ezekiel Bread
Milling the grains
For the bread, mill 3 cups of the mixture.
Milling the whole grains leaves you with a fresh milled flour that is full of nutrition.
If you are new to milling grains, start here: Using Fresh Milled Flour in your Kitchen
This is the grain mill (flour mill) I use and have loved for years: Nutrimill Grain Mill
Mixing the dough
In the bowl of a stand mixer or a large bowl, add warm water, oil, honey, salt, egg, lecithin (if using). Mix well and add 2 cups of flour. Mix well and add the yeast.
This is the stand mixer I use: Nutrimill Mixer
Kneading the dough
Continue mixing while adding flour until it pulls away from the side of the bowl.
Knead for 10 minutes or until the dough becomes glossy and stretchy.
Allowing the dough to rise
Place dough in a lightly greased bowl, cover, and allow to rise in a warm place until doubled. The time varies based on temperature and humidity of your home, but generally 1-2 hours. Deflate the dough.
Shape the dough and second rise
Shape the loaf and place into a greased loaf pan. Cover and allow to rise until it reaches the top of the pan. This will take 1-1 1/2 hours.
Bake the bread
Preheat the oven to 350 degrees F.
Bake for 30-35 minutes. The bread should be golden brown.
Remove loaf from loaf pan immediately and place on a wire cooling rack. Allow loaf to cool completely before slicing.
Dough Consistency Tips
This dough is a bit on the tackier side which yields a softer, moister loaf.
To work with the dough, I recommend spritzing your hands with water to keep the dough from sticking to your hands.
Mary’s Fresh Milled Flour Tip
Working with fresh milled flour can be a bit tricky when you first start using it. Avoid adding too much flour to the dough. You want a tacky, hydrated dough for best results. Fresh milled flour generally needs about 1/4 cup more water than recipes using all-purpose flour.
Storage Tips
This bread can be stored at room temperature for 5-7 days in a bread bag.
You can freeze this bread by putting in a plastic bread bag and freezing. It will last in the freezer for up to 6 months.
The next time you need some bread simply pull it from the freezer the night before and it will be ready to eat the next morning.
You can substitute some of the ingredients if you just can’t find them. For instance, instead of pinto beans you could use red beans. It’s best to try to use ancient wheat if possible for most of the wheat component.
The best way to store the bread is to allow it to cool completely, slice it, and then store it in a plastic bread bag on the counter for 5-7 days. You can also freeze it for up to 6 months.
Yes, you can add the liquid ingredients first, then the flour, then the salt, and then the yeast. Set your bread machine to make yeasted bread.
I would suggest instead using store bought whole wheat flour. This bread is a hearty bread made with many grains. You could mill the beans and other grains and add to the whole wheat flour.
No, this bread contains wheat which contains gluten.
Yes! Leave out the yeast and add 1/2 cup of active sourdough starter. Decrease the flour and water by 1/4 cup each. After kneading, let the dough rise until it tops the pan (generally 4-8 hours) and then bake.
In conclusion, Ezekiel bread is a whole grain bread that is much healthier than white bread. It has a high amount of protein and fiber.
The flavor is very good and makes a wonderful sandwich or toast.
This homemade Ezekiel bread recipe makes a wonderful bread your family will love!
Ezekiel Bread
Equipment
- 1 stand mixer or large mixing bowl
- 1 Loaf Pan
Ingredients
- 3 cups Ezekiel mix ground in a grain mill or blender
- 1 cup very warm water 105-110 degrees F
- 1/4 cup olive oil
- 1/4 cup honey
- 1 tsp salt
- 1 egg optional
- 1 tbsp lecithin optional
- 2 1/2 tsp instant yeast
Instructions
- In the bowl of a stand mixer or a large bowl, mix the water, oil, honey, lecithin, egg, salt, and 2 cups of the flour.
- Mix well. Sprinkle the yeast and continue mixing while adding flour 1/2 cup at a time.
- Add enough flour until the dough begins to pull away from the side of the bowl.
- Knead for 10 minutes.
- Place dough in a greased bowl, cover, and allow to rise until doubled, about 1 1/2-2 hours.
- Once doubled, deflate the dough and shape into a loaf. Place in a greased loaf pan. Cover and allow to rise until it tops over the pan.
- Preheat oven to 350 degrees F.
- Bake for 30-35 minutes.
- Remove loaf immediately from pan and place on a cooling rack.
- Allow to cool completely before slicing.
Oh I would love to try this! I don’t have a way to mill my own though!! How do you store it to keep fresh?
I let my bread cool completely, slice it, and store it in the freezer if I’m not going to be using it for a day or two. I let it thaw out at room temp and it is just like fresh bread. Then I store it at room temp in the bag with a clip until we eat it, usually 4-5 days.
I love Ezekiel bread. I always thought that it was made from sprouted grains and lentils etc. Have you ever made it that way? I would love it if you had the Ezekiel blend available for printing along with the bread recipe. Thanks for the tutorial, I will try it once I get the ingredients.
I haven’t tried sprouting grains. I have always felt a bit uncomfortable with using them in my grain mill after they dry because if they are the least bit moist it could damage the mill. The mills are so expensive I just don’t feel comfortable doing it. Maybe in the future, I will.
Sprouting is more nutritious and it cuts down on the phytic acid which impairs calcium, iron, and zinc absorption.
At the time Ezekiel was told to eat this bread, wheat (nor any other grain) was NEVER sprouted. Who had the time? This is a modern thing.
What size and kind of loaf pan is best to use? It turned out somewhat flat but tastes good
I would use an 8×4 or 1 pound loaf pan. I prefer smaller pans for a taller rise.
Greetings!
Please, what size is your loaf pan?
It’s 8.5×4.5
Hi Mary,
I have baked your sourdough sandwich bread. It is the bomb, it’s delicious. Thanks
I want to make this bread. My question is, I only have the active yeast. How do I use it in this recipe?
I made this bread today, and it turned out FANTASTIC! I love that it is a complete protein. My 3 year old grand niece is staying with us, and I want her to have the good nutrition. Thanks so much, Mary!
Just made my very first bread based on the ingredients mentioned in the Bible and your instructions and it turned out amazing! Thanks a lot, I’ll be making this more often
I made this and it was wonderful. Have you ever tried it using a sourdough starter?
I would like to know this also, Jackie.
What say you, Mary Rose? 🙂
Oops, Mary Rose answered this question further down in the comment section. Scroll down, Jackie.
What are the calories for this bread??
I was looking for an ezekiel bread recipe that wasn’t so large and that I didn’t have to do the math for the reduce in halves or even thirds! However, I have made this twice and each time I have had large holes in the middle of top half of the loaf. The first few slices are fine but going towards the middle very crumbly and a large hole. Had to throw most of it to the chickens. Please advise what you think might be happening. You don’t mention rising time for 1st or 2nd rise which would give me some idea. It was over an hour for first rist and I’m wondering if that was too long? All this to say, it did have a wonderful flavor and I really do want a good load of this bread. Thanks so much.
I would say it rose a little too long. What I would do is let it only do one rise in the loaf pan. It’s important to make sure you shape it very tightly. What I do to prevent the whole in the center is to pick up the shaped loaf and drop it against the counter 2-3 times to get all of the big air bubbles out. Let it rise in the loaf pan until it just tops over the rim of the pan and then bake. It’s hard to give an exact time because of differences in temperature and humidity from home to home but I would say generally this will take 1-2 hours. I sure hope that helps!
Hi! I’m excited to try this, but I have a question. I’m currently undergoing treatment for hormone-positive breast cancer and need to stay away from sunflowers due to the copper. Is there anything besides the lecithin I can use? I’m very new to this. Thanks!
Yes, you can just add an egg. I am so sorry for what you are going through! Prayers for a complete healing!
I made the Ezekiel bread once and it seemed dry and crumbly however the flavor was really good. Any idea about the texture and how to fix it? Thanks so much for your recipes. Pam
I would try adding a bit less flour. Also, try letting the flour soak in the water for about 30 minutes before proceeding with the recipe. This may help.
Thank you! And I’m grateful for the prayers!
Is the Ezekiel mix all seeds? Do you have to sprout these before milling? Can I use a food processor to mill?
There are grains, bean, and ancient wheat berries. Unfortunately, they can’t be ground in a food processor. However, you can grind them in a coffee grinder or high speed blender. Some people sprout them, I do not.
Hi Mary Rose, I was looking at other Ezekiel recipes for hints. We have made the Ezekiel bread from Breadbecker’s cookbook. I wanted to have some crunch in the bread so thinking about not finely milling some of the wheat & beans.
Another question: where do you buy your berries? We live near Charlotte, NC & order through Azure Standard. I guess there aren’t any locations in NC or SC to purchase the wheat berries.
Blessings,
Jill
I order my wheat berries lately through Bread Beckers. It is the least expensive for me as I don’t have an Azure pick up nearby. I would consider adding whole millet to the recipe for some crunch. I add millet to a lot of my recipes for that very reason.
Is this 3 cups of grains or 3 cups of the flour after milling?
3 cups flour after milling. That would be about 2 1/3 cups of grain before grinding.
Greetings Mary Rose, do you think it possible to use sour dough starter instead of yeast for this bread?
Yes! Just add 1/2 cup sourdough starter and decrease the flour and water by 1/4 cup each. Let it rise for 4-6 hours until it tops over the pan and then bake as usual.
Thank you for this response. The same question I had.
I am so glad you added this comment about 3 cups AFTER milling. I have made this bread twice, using 3 cups before milling and it has been dry and fallen apart. I’ll make a note on my printed recipe so I don’t make this mistake again. I love the flavor, however!!
I was also wondering if we could just do one rise in the pan that we’ll bake it in. Thank you!!
Absolutely! One rise will work just fine. I go back and forth with whether to do one or 2 rises with my bread recipes. It really depends on how fast I need the bread, ha ha. Either way, it turns out just fine.
Whoops.. I did not catch that.. I did three cups of the mix and ground it. That’s how I read the recipe. Might not hurt to put in parentheses in the recipe (ground flour, not 3 cups of the mix) Thankfully I used the tangzhong method and added a little extra liquid.. that’s probably what saved me…that and some prayer before baking! It turned out pretty well, the loaves are taller than expected but, no wonder..I did way too much flour. ( I also doubled the recipe)
I rather not spend $250.00 for a grain mill….how else can I grind the grains into the required form…can I use my blender?
If you have a vitamix or a nutribullet, you can grind wheat berries. I did this at first before I invested in a grain mill. Just process until the flour is as fine as you want.
I just bought a 750 g Goldtouch grain mill from Amazon that works very well. I didn’t want to buy a Nutrimill or something like that because I am confident enough of my skills that I decided to try something less expensive for a while and see how often I actually use it then graduate to a better quality mill. The bread came out quite good on my first attempt.
You can buy an attachment for kitchenaid mixer if you have one for 70 on Amazon. That’s what I did and it works great.
I have made your recipe twice and it’s delicious! Was thinking of trying to make a gluten free option of the Ezekiel, I know I need to replace the spelt and hard white flour, any tips?
I think you can do that, I would try Bobs Red Mill 1 for 1 gluten free flour for this recipe.
I’m very pleased with how this turned out. Really nice flavor and texture. Didn’t use the egg or lecithin. I improvised a little on the ingredients. Used molasses and maple syrup instead of my crystallized honey. Didn’t have all the beans so threw in Emmer grain instead. Smells great. Nice texture. Sliced nicely. Good flavor. A great Ezekiel Bread recipe go to, for sure. Thanks for sharing this!
Rose, I really hope this will be helpful. In Eze 4:9 it says: “Take also unto you wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make you bread thereof,…”(The Eth Cepher). The Cyclopediay in my e-sword ( scriptural computer study program) says that ‘fiches’ is Spelt (not nutmeg). Some have wrong translated the Hebrew word with rye. Here is what it says: “In Eze_4:9, fitches” are mentioned among the materials of the bread the prophet was bidden to make, but there it represents the Heb. word כֻּסֶּמֶת, kusse’meth. This word is incorrectly translated in A.V. “rye” (q.v.) in Exo_9:32, and Isa_28:25; but in the latter place, as in Eze_4:9, we have the marginal reading “’ spelt,” which is the true rendering of the word. The -root of כֻּסֶּמֶתis כָּסִם, to shear, and the species of corn to which it-gives a name is the ’Triticum spelta of Linnous- in Greek ζἐα; in Latin far and ador. ” Spelt has a four-leaved blunted calix, small blossoms, with little awns, and a smooth, slender ear (as it were shorn), the grains of which sit so firmly in the husks that they must be freed from them by peculiar devices; it grows about as high as barley, and is extensively cultivated in the southern countries of Europe, in Egypt, Arabia, and Palestine, in more than one species.” Spelt is as one of the grains for the dough, mentioned in the scripture text. However, nutmeg could give the bread a very interesting taste, I think; I so love nutmeg , so why not add it to the dough too ;):)) But fitches is spelt . I will try to make the Ezekiel Bread with sourdough instead. I do not like much yeast breads , sourdough breads keep longer fresh and moist, than yeast breads.Thank you for your recipe Rose, Yah’s shalom blessing to you .
Is the honey necessary?
No, you can omit the honey if you want to with no ill effects.
Hello Rose
I’m so glad that I found your web site. I see that It has been a year when this was posted. I am very new to baking this type of Bread. Please help me to understand the process of including the beans into this recipe. If its sprouted, is it like making bean sprouts? or is it cooked and included in the dough when mixing the ingredients?
Sorry for being such a baby when it comes to baking.
Thanks Audie
I just mill the whole beans with the other ingredients in my grain mill. The beans make a flour when milled whole just like wheat berries. No bother at all!
Hi! I am making your bread for the first time and I was wondering how you measure the flour. Do you grind it right into a 3 cup vessel, spoon and level, or weigh it? Thanks!
I dip my measuring cup in the flour and shake off any excess on top for a level cup.
750 g Goldtouch mill is $93.
Forgot to give you the price. Grinds 1 batch of grain mix to a fine flour in about a minute.
This bread is good with butter and blueberry jam. I used a pure fruit spread. The family will like it because it tastes like a special occasion recipe.
Thank you so much for all this info, Mary….I have made several of your sourdough recipes and they all turn out great. I do need clarification for your sourdough directions for this Ezekiel bread, though. You say to “let it rise for 4-6 hours until it tops over the pan” Does that mean right after you finish kneading it, you put it directly in the baking pan and just leave it there and bake it after it finishes fermenting and rising? Do you not need to do a 2nd rise after it is shaped after resting…can you just shape it and put it in the pan directly after the kneading process? Thank you in advance for this clarification.
Yes, after kneading it goes right in the loaf pan to rise. No second rise is needed.
I did not see sourdough instructions with starter amount. Where can this be found? I prefer sourdough over conventional yeast when possible. Thank you!
For sourdough, you add 1/2 cup of starter and reduce the flour and water in the recipe by 1/4 cup each. Prepare the dough the same and let it rise for several hours until it tops the over the loaf pan and bake.
Also, for the sourdough version, only do 1 rise in the loaf pan. Knead it, shape it, and put it in the pan to rise.
hello! I made this recipe yesterday for the first time. however, as someone else mentioned, once I cut into it, there as a giant hole in the middle and made the bread fall apart. Would you be able to explain HOW you shape the load, please? maybe that’s where I went wrong. I’m new at this and don’t know how to shape bread for a loaf pan.
Also, I milled 3 cups of grain but it makes way more than 3 cups of flour. Do you use it all? If not, what can be done with the rest so it isn’t wasted or nutrients lost if saved for a later bake? Thank you!
I put the extra in the fridge until I need to use it again. You can also put it in the freezer if you want and use it straight from there.
hello! I made this recipe yesterday for the first time. however, as someone else mentioned, once I cut into it, there as a giant hole in the middle and made the bread fall apart. Would you be able to explain HOW you shape the load, please? maybe that’s where I went wrong. I’m new at this and don’t know how to shape bread for a loaf pan.
Also, I milled 3 cups of grain but it makes way more than 3 cups of flour. Do you use it all? If not, what can be done with the rest so it isn’t wasted or nutrients lost if saved for a later bake?
Generally, a big hole in the middle is because the loaf wasn’t rolled up tight enough to remove all of the air bubbles. My best trick is after you roll up the log of dough, lift it up and drop it on the table 2-3 times to make sure all the bubbles are taken care of before the second rise.
Hi! I can’t wait to make this bread. But my Nutrimill Impact won’t mill garbanzos. What do you think could be subbed for that? And could I sub navy beans for great northern? I’d be more likely to eat the navy beans, thereby utilizing the bag, more than I’d eat the great northern. Just wanted to get your thoughts.
You can use any bean substitutions you have on hand. That’s what I did. If you don’t buy great northerns, for sure use what you have. Just use the same measurements of what substitute with.
One of the most delicious breads I’ve ever eaten. Thank you so much for making it easier by combining the beans and other grains ahead of time and being able to measure them and putting them into the mill. In my case, I bought the attachment that goes on the KitchenAid Blender in order to mill the flower. It works much better than my high-speed blender; Mine is a blend tech. The KitchenAid mill attachment works great, although it takes forever. Just keep that in mind in case you’re thinking of buying the attachment for your KitchenAid mixer. I will definitely be making this again. <
Hi Fellow Bread Enthusiasts,
I have tried your recipe yet. I was wondering if your tried sprouting the grains? And adding sourdough starter in place of yeast.
That’s my plan, let you know, as the bread bakes.
Thanks
James
Sterlingwheeler@protonmail.com
Hi Rose ,
I have a son who is gluten free I think I seen a recipe for that on here but, my older son who has Crohn’s disease. He can’t eat whole grains and beans and seeds almost all the ingredients. How do I or would I make a bread like this without what he can’t have? I know it’s asking to much of a long shot but, I would love for him to have the experience also to try something similar to Ezekiel bread that’s healthier then the store bread. Also I live close to the border of NC in VA and can’t find where to get all the ingredients. How would I get them ?? Please help if you can.
Crystal Jones
I would focus on what he can have and go from there. You can use buckwheat flour, garbonzo bean flour (if he can have that) and so on. I would also make up the dough and not knead it. Just mix well and put in a loaf pan to rise and then bake as gluten free flours don’t knead well and you will have a dough that is quite thin and sticky. But, it should still work. So, just get the beans he can tolerate and if he can tolerate buckwheat, use that as the other flour. Let me know how this turns out, please!
Do you have the nutrition information for this recipe?
Yes, I just added it to the recipe card (I’m in the process of adding it to all my older recipes), the loaf makes 12 slices and this nutritional information is for 1 slice: Calories 174 kcal
Total Fat 7.9 g
• Saturated Fat 1.2 g
• Polyunsaturated Fat 0.9 g
• Monounsaturated Fat 5.5 g
• Trans Fat 0 g
Cholesterol 13 mg
Sodium 130 mg
Potassium 125 mg
Total Carbohydrates 22 g
• Dietary Fiber 3.2 g
• Sugars 4.2 g
Protein 5.2 g
Vitamin A 29 IU
Vitamin C 0 mg
Calcium 13 mg
Iron 1.3 mg
This is an excellent recipe for Ezekiel bread. Mary knows her stuff and her insistence on not adding more flour to the mix was on point. I made this in my bread maker on dough setting and it came out perfectly. My family loved it. Thank you Mary for sharing your expertise.
what’s the recipe for the Ezekiel mix?
2 cups Spelt. We love Spelt flour in our baking. It has a wonderful flavor and is an ancient grain.
2 cups Kamut. Kamut is also an ancient grain, Kamut has a rich flavor and is a light and airy wheat variety.
2 cups Hard White Wheat
1/2 cup Millet
1/2 cup Barley
2 tbsp Lentils
2 tbsp Great Northern Beans
2 tbsp Black Beans
2 tbsp Garbonzo Beans
radico em la ciudad de mexico, donde puedo comprar el pan ezequiel
I love to make this a secure bread recipe, but I was wondering if youCan you cook the beans and make them soft? I don’t have anything to grind them with.
can I make this in my bread machine
If you want to use the bread machine, I would do a custom program. I would do a short mix of 5-7 minutes, 1 fermentation of 1 1/2-2 hours, and bake for 55 minutes to an hour. Because it’s more of a batter, it can’t make it through the typical mix and knead of the machine. If you try it, let me know!
The flavor of this bread is so good! But it stuck to the bottom of my greased glass loaf pan. I will try lining it with parchment paper next time, but if you have any other suggestions? Thanks!
Parchment paper works great and just a quick tip, if you let the loaf sit about 5-10 minutes in the pan before trying to remove it, it will usually come out much easier because the loaf sweats a bit and naturally releases. So glad you like the loaf!