Beans to Bread: Ezekiel Bread Flavor Variations http://wp.me/p4hGmz-25ZUtilize these variations on the basic recipe to create specialty, artisanal Ezekiel style breads your friends and family will love.

Cranberry/Orange Bread

  • Add zest of one large Orange to the wet ingredients.
  • Add 1 cup of Dried Cranberries, like Craisins, to the dough during the mid-cycle alert.

Chocolate Bread

  • Add ¼ cup Dark Cocoa Powder like Hershey’s Extra Dark and 1/2 Cup Sugar to the dry ingredients.
  • Mix as usual.

Pumpkin Spice Bread

Substitute ½ cup Pumpkin Puree (canned pumpkin, not Pumpkin Pie Mix) for ¼ cup water in the wet ingredients.

Add to dry ingredients:

  • 1 teaspoon powdered Cinnamon
  • ½ teaspoon powdered Ginger
  • ¼ teaspoon powdered Nutmeg
  • dash of powdered Cloves

Mix as usual.

Beans to Bread: Ezekiel Bread Flavor Variations http://wp.me/p4hGmz-25ZCinnamon Raisin Bread

Add 1 teaspoon powdered Cinnamon and 1 cup Raisins to the dough during the mid-cycle alert.

Oatmeal Bread

  • Substitute ½ cup Oats (Quick or Old Fashioned) for ½ cup Flour.
  • Mix as usual.

Any bread made with oats will produce a heavier loaf with less loft. If you like a hearty, high-protein, low-glycemic, breakfast bread for toast, try making this Oatmeal variation and add ¼ Chia Seeds to the dry ingredients. It’s one of my favorites!

Pumpernickel Bread

  • Add 1 heaping Tablespoon Instant Coffee Crystals and 1 heaping Tablespoon Dark Cocoa Powder.
  • Substitute 1 Cup Sprouted Rye Flour for Wheat Flour.
  • Substitute ¼ Cup Dark Molasses for sweetener.
  • Mix as usual.

Light Rye Bread

  • Substitute 1 Cup Sprouted Rye Flour for Whole Wheat Flour and ¼ Cup Dark Molasses for sweetener.
  • Mix as usual.

Date/Nut Bread

  • Add ½ Cup Chopped Dates and ½ Cup Walnut Pieces to the dough during the mid-cycle alert.
  • Substitute honey for sweetener in the wet ingredients.

Beans to Bread: Ezekiel Bread Flavor Variations http://wp.me/p4hGmz-25ZStollen

  • Add an extra Egg to the wet ingredients. Do not add sweetener. Mix as usual.
  • When dough has cycled through on the Dough setting, remove it from the pan to a lightly floured surface.
  • Cover the dough with a light dusting of flour and use the heels of your hands to flatten it to about 3 inches thick.
  • Top with 1 Cup slivered almonds. Fold and knead the dough until they are mixed in evenly.
  • Add a combination of 3 Cups of any combination of the following: Raisins, Golden Raisins, Dried Cranberries, Chopped Dates, Chopped Apricots, or other dried fruits or Candied Citrus Rinds. Fold and knead the dough until all the fruits are mixed in evenly.
  • Flatten the dough to a 3 inch tall circle again. Then fold in half and place on a cooking stone or lightly greased baking pan in a warm, draft free, place to rise for about 30-60 minutes.
  • Bake at 350 Degrees for 30 minutes.
  • Immediately butter the loaf with a pastry brush as soon as you pull it out of the oven and cover with foil or wax paper and a towel (to keep the moisture in) as it cools.
  • Once cooled, sprinkle with powdered sugar, slice and serve.