**update this was called Ezekiel bread–the name of the recipe I had got it from. But I have learned it is not Ezekiel bread. I changed it to what I would call it.
This is a wonderful, light and sweeter tasting bread. It is a favorite of our families. Very simple to make.
- 3 pkg yeast
- 5 cups warm water
- 1 T plus 2/3 cups honey
- 2/3 cups oil
- 1/2 cup sugar
- 2 t salt
- 4 c flour
- 1 c wheat germ
- 6-8 cups more flour
While your yeast is rising, I add the rest of the ingredients into the bowl.
4 cups warm water, 2/3 cups honey, 2/3 cups oil(I use coconut), 1/2 c sugar(I use raw), 2 t salt, 4 c flour(I use white whole wheat) and 1 c wheat germ.mix it with your mixer, a whisk, anything that you have will workAfter you have mixed it for about 3 minutes you can add the rest of your flour, 1-2 cups at a timeKeep on mixing the flour into the dough.You will have a nice spongey type dough. I knead it right in the bowl, no need to mess up your countertops. Transfer to a greased bowl and flip it, to coat the top of the dough.Let it sit and rise for an hour or more, just keep punching it down until you are ready to form into loaves.I use stainless steel pans, they cost more, but I have had these for years. It is better for your health, they clean up well, and they are very durable. Invest in a few if you can. Grease your pans before adding your dough.Let rise until the dough almost fills the pan. Then you can preheat your oven to 350 degrees.Place in the oven for 40 minutes. When done let sit on counter for about 10 minutes. Then I pop them out of the pans, if they do not come out right away I just set them on their sides and they will release as they cool.
These freeze well if you are not able to eat them all in a few days. We love ours with butter and homemade freezer jam.