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Das Brot!

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Ezekiel Bread. Enough said. This is one of my favorite breads and still one of the most popular reasons people find their way to this little blog. I have a few versions of this recipe but the one below is the one I use most often. For additional directions and pictures of it being made, click here. To read my lay-person’s biblical interpretation of this recipe, click here.

Urban Simplicity.

Two Loaves; Two Recipes…

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I’ve posted both of these recipes before but not in a while and I made them recently and thought that I would re-post them. They are both two of my favorites, Whole Wheat Maple-Oatmeal Bread and Spicy Turkey and Pork Meatloaf. Recipes are below.

 

Whole Wheat Maple-Oatmeal Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided

2 cups oatmeal, plus additional for coating

2 tablespoons vital wheat gluten

3 ½ cups water, divided

2 tablespoons instant yeast, divided

¼ cup olive oil

¼ cup maple syrup

2 teaspoons kosher salt


Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, maple syrup, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.
Spicy Turkey and Pork Meatloaf

Yield: 6 servings

3 tablespoons vegetable oil

1 small onion, diced

1 rib celery, diced

1/2 green bell pepper, diced

1 clove garlic, minced

3 jalapeño peppers, seeded and minced

1-1/2 pound ground turkey

1-1/2 pound ground pork

1 bunch parsley, washed and minced

2 tablespoons chili powder

2 teaspoons cayenne pepper

1-1/2 teaspoons kosher salt

1 teaspoon black pepper

1 tablespoon oregano

1 tablespoon basil

2 large eggs

1/2 cup ketchup

1 tablespoon hot sauce

1/2 cup breadcrumbs


Heat the oil in a heavy skillet then add the onion, celery and bell pepper. Sauté until translucent but not browned. Add the garlic and jalapeño and sauté a minute longer. Remove the vegetables, spread them on a clean plate and place them in a refrigerator for 15 minutes. Transfer the cooked and cooled vegetables to a bowl along with the turkey, pork, chili powder, parsley, cayenne pepper, salt, black pepper, oregano, basil, eggs, ketchup and hot pepper sauce. Mix thoroughly then add the breadcrumbs and mix again until. Pack the meatloaf into a lightly oiled loaf pan, cover it with aluminum foil, and bake it at 350F for about 1/2 hour. Remove the foil and continue to bake it until it reaches an internal temperature of 160F. Allow it to cool 10 minutes before slicing.

Two Loaves; Two Recipes…

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I’ve posted both of these recipes before but not in a while and I made them recently and thought that I would re-post them. They are both two of my favorites, Whole Wheat Maple-Oatmeal Bread and Spicy Turkey and Pork Meatloaf. Recipes are below.

 

Whole Wheat Maple-Oatmeal Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided

2 cups oatmeal, plus additional for coating

2 tablespoons vital wheat gluten

3 ½ cups water, divided

2 tablespoons instant yeast, divided

¼ cup olive oil

¼ cup maple syrup

2 teaspoons kosher salt


Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, maple syrup, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.
Spicy Turkey and Pork Meatloaf

Yield: 6 servings

3 tablespoons vegetable oil

1 small onion, diced

1 rib celery, diced

1/2 green bell pepper, diced

1 clove garlic, minced

3 jalapeño peppers, seeded and minced

1-1/2 pound ground turkey

1-1/2 pound ground pork

1 bunch parsley, washed and minced

2 tablespoons chili powder

2 teaspoons cayenne pepper

1-1/2 teaspoons kosher salt

1 teaspoon black pepper

1 tablespoon oregano

1 tablespoon basil

2 large eggs

1/2 cup ketchup

1 tablespoon hot sauce

1/2 cup breadcrumbs


Heat the oil in a heavy skillet then add the onion, celery and bell pepper. Sauté until translucent but not browned. Add the garlic and jalapeño and sauté a minute longer. Remove the vegetables, spread them on a clean plate and place them in a refrigerator for 15 minutes. Transfer the cooked and cooled vegetables to a bowl along with the turkey, pork, chili powder, parsley, cayenne pepper, salt, black pepper, oregano, basil, eggs, ketchup and hot pepper sauce. Mix thoroughly then add the breadcrumbs and mix again until. Pack the meatloaf into a lightly oiled loaf pan, cover it with aluminum foil, and bake it at 350F for about 1/2 hour. Remove the foil and continue to bake it until it reaches an internal temperature of 160F. Allow it to cool 10 minutes before slicing.

The Simplest Loaf…

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I’ve posted this recipe before but not in a little while. This is for all those people that think that a beautiful loaf of bread cannot be made using 100% whole wheat flour (I used to be a doubter also). This is the loaf I make most often because it is so simple to make. If you want to experiment with whole wheat bread making this is a good recipe to start with. Anyhow, the recipe is below.

100% Whole Wheat Bread

Makes 2 loaves

6 cups whole wheat flour, divided

2 tablespoons vital wheat gluten

3 cups water, divided

4 teaspoons instant yeast, divided

2 teaspoons kosher salt

1/4 cup olive oil

1/4 cup honey


Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Le Pain d’Ezéchiel (bis)

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I haven’t posted this recipe in a while, but it is still my favorite bread, and is in fact still the #1 reason people visit my little blog. To read my views on this bread, click here. For pictures of it being made and additional directions, click here.

Whole Wheat Ezekiel Bread
Makes 2 or 3 loaves
12 cups water
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons spelt berries
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
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cooked beans and grains
½ cup cooking water
2 cups whole wheat flour
2 teaspoons instant yeast
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4 cups whole wheat flour

3 tablespoons vital wheat gluten
2 cups cooking liquid
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1/4 cup honey
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast

Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.
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Place two bowls side-by-side; one will hold the pre-ferment, the other autolyse. In one bowl combine the cooked and drained grains with ½ cup of the cooking liquid, 2 cups whole wheat flour, and 2 teaspoons instant yeast. Stir it just until combined then cover it with plastic wrap. In the other bowl combine 4 cups whole wheat flour, 3 tablespoons vital wheat gluten, and 2 cups cooking liquid; stir it just until combined then cover it with plastic wrap (take care not to get yeast into this bowl). Allow the bowls to rest at room temperature for about an hour, during which time the preferment will begin it’s job multiplying yeast and fermenting flour, and the autolyse will soak liquid, swelling the gluten.
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After an hour or so, combine the ingredients from both bowls into the bowl of an upright mixer fitted with a dough hook. Add the honey, olive oil, salt, and 3 teaspoons of yeast (add the yeast and salt on opposite sides of the bowl. Knead the dough on medium speed for about 8 minutes. Place the dough in a lightly oiled container, cover it loosely, and allow to ferment for 1-2 hours, or until doubled in bulk. Deflate the dough and allow it to ferment an additional 30 minutes.

Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.

Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.

Urban Simplicity.

The Anatomy of a Healthy but Really Delicious Pizza…

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Okay. So this pizza was delicious. I say “was” and not “is” because I ate more than half of it for dinner and I’ll likely eat the rest before the night is out. Anyhow, this post is more about the crust than what is on it (because you can really put whatever you like on a pizza). In an ongoing effort to make healthier bread and pizza dough I not only used 100% whole wheat flour (which I usually do) but I also added beans to the dough. This last step isn’t that unusual for me either as Ezekiel bread and its many variations are one of my favorite doughs. But what is a bit unusual is the amount of beans-to-flour ratio…the dough is made up of about 50% beans. I added just enough water to the beans to allow them to puree smoothly. Pictured below.

And then added enough flour to the bean puree (with a few other basic ingredients) to make a dough. Delicious. I’m not sure this would make a good bread, or should I say light bread, because of the high ration of beans, but it did make a fine pizza dough. On the pizza–as pictured below–I also added a thin coating of pesto (click for a recipe), a thin layer of tomato sauce (click for a recipe), a layer of broccoli aglio e olio (click for multiple recipes), and of course cheese (Ok, so the cheese is not the healthiest ingredient, but it is good and I cannot eat pasta or pizza without it). Anyhow, the recipe for the dough is listed after the photos.

Whole Wheat and Bean Pizza Dough


Makes enough dough for a 12-inch pizza


1 (15oz. can) beans, drained and rinsed

1/2 cup water

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1/3 cup bean puree

1 teaspoon instant yeast

1/4 cup whole wheat flour

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2/3 cup bean puree

1 tablespoon vital wheat gluten

1/2 cup whole wheat flour

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3 tablespoons virgin olive oil

2 teaspoons instant yeast

2 tablespoons honey

1/2 teaspoon sea salt

2 tablespoons whole wheat flour (if needed)


Combine the beans and water in a blender and puree until smooth. This should make about 1 cup of puree. Divide the puree into two bowls; 1/3 in one bowl and 2/3 in another. In the first bowl (the one with 1/3 puree) stir in 1 teaspoon yeast and 1/4 cup flour. It will be thick and sticky; almost dough-like. In the second bowl (the one with 2/3 puree) stir in 1 tablespoon wheat gluten and ½ cup flour. This will also be dough-like. Cover the bowls with plastic and allow them to rest and ferment for 1 hour. Then combine the contents of both bowls into the bowl of an upright mixer fitted with a dough hook. Also add to the bowl the olive oil, two teaspoons of instant yeast, the honey, and the salt. Knead the dough on medium speed for about 10 minutes. If the dough is too wet or sticky add the additional 2 tablespoons of flour. Transfer the dough to a clean bowl, cover it with plastic wrap, and allow to rise for an hour or two. Use with any pizza recipe.


Bread!

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I made this bread tonight. Made the preferment while I took a nap after work, mixed the dough before I went to the health club, and baked it while I ate dinner. Beautiful, delicious, and easy to make. And it is, of course, made with 100% whole wheat flour. Honey-oatmeal. I’ve posted this recipe–and variations of it–before but not in a while. It’s one of my favorites and one I make often so I thought I’d re-post it.

Whole Wheat Honey-Oatmeal Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided
2 cups oatmeal, plus additional for coating
2 tablespoons vital wheat gluten
3 ½ cups water, divided
2 tablespoons instant yeast, divided
¼ cup olive oil
¼ cup honey
2 teaspoons kosher salt 

Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Urban Simplicity

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