Bake Ezekiel Style Breads With The Help Of Your Bread Machine
I turned beans into jelly donuts! I did more than that though. I turned sprouted beans into high-protein, low-glycemic, delicious bread, bagels, pizza crusts, pita bread, flatbread, cinnamon rolls rolls, and, yes, jelly donuts!
As someone who has dealt with obesity, insulin resistance, pre-diabetes, and thyroid issues, I've spent years passionately perfecting my Ezekiel style bread recipes with sprouted beans, legumes and whole grains at home with my bread machine and finally created a book of recipes I feel are worthy of sharing.
Before You Start
I am neither a doctor nor a professional baker, but I have applied several thousand hours toward improving my breadmaking skills over the past five years. You'll find my writing style to be what you'd expect if you were sitting at the kitchen table with me.
The first edition of this book was published in 2015. I was only two years into my breadmaking journey back then. Over the past several years, I've improved my craft considerably and wanted to share all that I've learned since.
This second edition, like the first, calls for the use of a bread machine. I don't have a stand mixer, nor do I have the time or energy to mix bread dough by hand. If you do, then I applaud you and hope you'll be able to translate my recipe for your method.
While I began sprouting on the cheap with a modified ice cream container (you'll see), I've since graduated to cloth sprouting bags and found them remarkably economical and efficient. I'll explain both methods in this edition.
Not only do I share the method for creating sourdough starter, but I also explain the journey I took baking with it.
While I'd like to please everyone, I do not have gluten free recipes, nor do I explain the sprouting, dehydrating, and milling of grains. I use already milled sprouted wheat flour purchased from Amazon.com combined with bread flour. With all of these disclaimers out in the open, I hope you're still with me and we can do some baking together.
