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greetings from classic bakes my name is
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Aina I am a seasoned pastry chef with
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expertise I used to work in the
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restaurants hotels and then I decided to
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open my own pastry shop now I'm just
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very happy to share all my knowledges
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and experience with you so today we are
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venturing into eel bread and here is a
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Twist while all traditional recipes on
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sprued grains our recipe Embraces M
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grains for the Simplicity and without
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sacrificing the flavor check out the
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link below for the full recipe and let's
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bake something extraordinary
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together let's start from
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liquids in the large bowl combine warm
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water and add one cup of honey
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yeast mix all together until honey and
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let it sit for 5 to 8 minutes to
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yeast if some of grains are not
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available in powdered form you can use
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whole as well as beans here I have 60 G
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of milet 25 G of dry Pinto beIN 25 G of
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dry kidney beans 25 G dry Great Northern
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lentils combine all together in food
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processor Blend or green in a high
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now we're going to combine dry
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ingredients now I am sifting whole with
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flour now I am sifting our blend of
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Grains it's time to combine dry and wet
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ingredients I am adding water with
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honey add the salt and mix until
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add the olive oil and continue mixing
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now I'm going to grease two L pens with
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oil in this case bread will not stick
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baking div mixture into two parts and
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pens spray some water on top then cover
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with a dum clothes and let it rise in a
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warm place for approximately 1
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I'm going to crack some using
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spray some water on the top of a dough
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and sprinkle with season and pumpkin
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seeds preat the oven to
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375° and bake the loaves for 30
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minutes after 30 minutes of baking
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reduce oven temperature to
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350° and continue baking for another 15
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minutes when the top is golden brown and
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the bottom is cooked remove the bread
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from the oven and place on a cooling
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thanks for joining me in the kitchen to
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bake this Ezekiel bread if you love this
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recipe give it a thumbs up Up And
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subscribe for more tasty Creations stay
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tuned for upcoming baking wonders see
