Fresh-Milled Ezekiel Bread

Makes 2 loaves. Cold proof: The shaped loaves can be refrigerated overnight and allowed to finish rising at room temperature the next morning before baking. Storage: Once completely cool, keep well wrapped. Freeze any bread that will not be eaten within a few days. Freezer tip: Slice before freezing so individual slices can be removed as needed. Next batch: Try a combination of hard red and hard white wheat. The hard white wheat should give the bread a lighter flavor and texture while the hard red wheat provides a richer whole-wheat flavor.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mill the wheat, barley, millet, lentils, and spelt together into a fine flour.

Step 2

Combine the warm water, honey, and active dry yeast. Let sit for 5–10 minutes, until foamy.

Step 3

Add the olive oil and freshly milled flour mixture. Mix until the dough comes together.

Step 4

Add the salt and knead until the dough is smooth and elastic. The dough may remain slightly tacky; avoid adding too much extra flour.

Step 5

Cover and allow the dough to rise until noticeably puffy and approximately doubled in size.

Step 6

Divide the dough evenly in half. Shape into 2 loaves and place in greased loaf pans.

Step 7

Cover the pans and refrigerate overnight for a cold proof.

Step 8

The next morning, remove the loaves from the refrigerator and allow them to finish proofing at room temperature. Let them become light and puffy and rise above the edge of the pans.

Step 9

Bake until nicely browned and completely baked through. The internal temperature should reach approximately 190–200°F.

Step 10

Remove from the pans and cool completely on a wire rack before slicing.