Experimental Ezekiel Bread

Combine flour with 1 1/2 cup of water at 85-95 degrees. Mix thoroughly, and let sit for 30 minutes Mix yeast with 1 tablespoon of flour and 1/2 cup of water at 110-120 degrees. Let sit until yeast activity begins then add to dough Add the oil and knead dough by hand or in mixer for approx 10 minutes. Add the salt after the oil is thoroughly mixed in. Allow the dough to rise for 1 hour (ideally at around 80-90 degrees) then punch down and fold gently four times at 90 degree angles, then preform into a ball Allow the dough to rest for 20 minutes Form dough into loaf or desired shape and place in a bread pan that has been lightly greased with olive oil, then let it rise for 1 hour Ideally at around 80-90 degrees). Bake at 375 degrees for 35-45 minutes, then check. Continue to bake until bread has turned golden brown, test with toothpick and make sure the toothpick comes out clean before removing. Alternatively you can use a temperature probe and cook until internal temp is 190 degrees Remove from oven and run a knife around the edge. Remove bread and place on cooling rack Allow bread to cool for 20 minutes Bread can be sliced and eaten, refrigerated for short term storage or frozen for longer term storage. For an optional 'fancy' top, you can brush the top lightly with an egg wash (1 egg mixed with 2 tablespoons water), then sprinkle the top with your preferred grain, seeds or nuts. I like rolled oats and walnuts. Sesame seeds or sunflower seeds are also popular choices.