Ingredients
Method
- Combine the warm water, olive oil, honey, lecithin if using, egg, salt, and 2 cups of the Ezekiel flour in a stand mixer bowl or a large mixing bowl until blended.
- Continue mixing while sprinkling in the instant yeast, then gradually add the remaining flour a little at a time until a soft dough forms and begins pulling away from the bowl.
- Knead the dough for about 10 minutes until it becomes smooth, elastic, and slightly tacky.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1½ to 2 hours.
- Gently press the air from the risen dough, shape it into a loaf, and place it into a greased loaf pan. Cover and allow it to rise again until the dough crowns about 1 inch above the rim of the pan.
- Preheat the oven to 350°F while the dough finishes its second rise.
- Bake the loaf for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Immediately remove the bread from the pan and place it on a wire rack to prevent the crust from becoming soggy.
- Allow the bread to cool completely before slicing to help the crumb set properly.
Nutrition
Notes
Fresh from the oven, this hearty Ezekiel bread fills your kitchen with comforting aromas and wholesome goodness. Enjoy it toasted, sliced for sandwiches, or simply spread with butter for an unforgettable homemade treat.