The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ezekiel Bread - Tastes Great but won't rise to sandwich size

Ezekiel as in Bread's picture
Ezekiel as in Bread

Ezekiel Bread - Tastes Great but won't rise to sandwich size

Hi I have been baking all kinds of bread and in the last year or so started baking Ezekiel bread. I buy the grain mixture in bulk, grind it and then bake the bread. The recipe is simple. However, I have not been able to get  a good rise so that the loaf is sandwich size. The flour is corse and I grind it with my stand mixture attachment twice. The bread is awesome with a great flavor, it is just that it wont rise much past the edges of the loaf pan. It does get a little higher in the bread machine but still falls a bit. The latest recipe in an attempt to get a taller loaf:

2 cups Ezekiel Flour (I make a loaf that is dense and short with all Ezekiel flour but its not sandwich size)

3/4 cup whole wheat flour

1/4 cup gluten

13.5 oz water

1.5 tsp yeast

1 tsp salt

2 tbsp honey

2 tbsp olive oil

1 tbsp dry milk

It is a wet dough so I used a dough hook and knead it with my stand mixer. I'v kneaded for various times with no noticeable change in loaf size. The loafs double, do not get that oven spring and usually fall a bit in the middle. 

Any ideas?

Ford's picture

It seems to me that you have a very high hydration.  Of course with all of that bran, it would take a lot of liquid, but still 106% hydration seems high.  I presume you are doing a soaking of the Ezekiel flour and the whole wheat flour for an hour or two,  You might try adding about  3/4 to ! cup of white bread flour (3.2 to 4.3 oz).


PS: I have never made Ezekiel bread. You might try reviewing some of the postings here.  Search: Ezekiel bread.

mini_maggie's picture

and lack of oven spring sounds like it's over rising or too wet. 

Zojirushi troubleshooting guide suggests cutting back yeast 1/4 tsp - if that doesn't work, then decrease liquid 1-2 tbsp - if that doesn't work increase flour 1-2 tbsp, or increase salt 1/4 tsp to rein in the yeast activity.