-
1
Mix warm water, yeast and sugar let stand for a few minutes.
-
2
Mix beans and lentils together in a separate bowl.
-
3
Mix wheat flour, barley flour and millet flour together in a third mixing bowl.
-
4
Mix the yeast water with the beans & lentils
-
5
Add the flour and knead until the bread is tough.
-
6
Take 8 cups of water and boil it in a stew pot make sure the water level is at least 5 inches tall.
-
7
If the dough is too watery add more flour - if it is too tough you should have so that coming and added more water before you finished adding all the flour.
-
8
Shape the bagels into the shape of bagels and place them onto a floured cooking sheet and let them rise.
-
9
Now your ready to put the bagels into boiling water to get them ready for cooking.
-
10
Place two bagels into the boiling water - with a spatula make sure that the bagels aren't sticking to the bottom of the pot by lifting it off of the bottom of the pot.
-
11
Remember that the beans and the lentils will probably prevent the bagel from floating like most bagels do.
-
12
Yeast creates air pockets in the bread and causes them to rise. If the dough is too dense it will not rise. It is not a big deal. Just don't leave the bagels in the boiling water more than 1 minute.
-
13
Place the bagels that finished boiling on a cooking sheet sprayed with cooking oil. Oil the tops of the bagels to they don't get to tough.
-
14
Bake at 325 for 40 minutes.
-
15
Remember Ezekiel bread isn't like any bread on the market - putting beans and lentils changes the texture of the bread and it seems to roughen up the texture.
-
16
You're used to having flour ground extremely fine in texture. Grainy or nutty is what the breads texture is like. Nutty meaning grainy or lots of grittiness.
