This Ezekiel bread is perfect for toast, egg sandwiches, peanut butter, or anything you’d normally use a “healthy bread” for, except this one actually tastes amazing. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe gives you a loaf that tastes wholesome and real without being tough.
In the bowl of a stand mixer or a large bowl, mix the warm water, yeast, and honey. Whisk until combined, then place in a warm place until the yeast blooms and looks foamy.
STEP 1: BLOOM THE YEAST
STEP 2: ADD THE WET INGREDIENTS
Once the yeast has bloomed, add the olive oil and egg (if using). Whisk to combine.
STEP 3: ADD THE DRY INGREDIENTS AND FORM THE DOUGH
Add the Ezekiel flour (or ground mix), salt, and lecithin (if using). Mix until a shaggy dough forms.
STEP 4: KNEAD THE BREAD
Knead the dough by hand or in a stand mixer for 10 minutes until a smooth dough forms.
STEP 5: FIRST RISE
Cover the bowl with the kneaded dough in it and allow to proof in a warm place for 1 to 2 hours until doubled in size.
STEP 6: SHAPE AND SECOND RISE
Punch the dough down, shape into a loaf, and place in a greased loaf pan. Cover and allow to rise until the dough domes over the top of the pan.
STEP 7: BAKE
Preheat oven to 350°F. Bake for 30 to 35 minutes. Remove the loaf immediately from the pan and place on a cooling rack.
STEP 8: COOL COMPLETELY BEFORE SLICING
Allow the bread to cool completely before slicing so the crumb sets and the loaf slices cleanly.
PRO TIPS
- Add an egg to make the crumb slightly more tender and sliceable
- Knead the full 10 minutes so it rises well
- Let the bread cool completely for clean slices that toast perfectly
THIS RECIPE IS HEARTY
It is fresh, sliceable, and perfect for everything from breakfast toast to sandwiches, and once you make one loaf, you’ll want another in the freezer.
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.