A soft, hearty ancient‑grain loaf with a warm jalapeño kick. Perfect for sandwiches, chili night, or sliced with butter. Made from a complete 1‑lb kit — just add water and oil.

⭐ Dry Ingredients (Inside the 1‑lb Tamzine Mix)

• 2 cups Tamzine Ezekiel Flour Blend

• 1–2 tbsp dried jalapeño flakes (your chosen heat level)

• 1 tsp sea salt

• 1 tbsp honey powder or sugar

• 1 packet active dry yeast (included inside or attached)

Note: No garlic, no herbs — this is the pure jalapeño version.

⭐ Wet Ingredients (Customer Adds)

• 1 cup warm water

• 1 tbsp olive oil

⭐ Method

Activate Yeast

Activate yeast in warm water (5–10 min) until foamy.

Mix

Mix all dry ingredients in a bowl. Add yeast mixture + oil. Stir until a shaggy dough forms.

Knead

Knead 8–10 minutes until smooth and elastic.

Rise

Cover and let rise 60–75 minutes, until nearly doubled.

Shape

Punch down gently. Shape into a loaf and place in a greased loaf pan.

Or make a smaller batch: Divide into a muffin tin to make 12 Jalapeño Ezekiel muffins.

Bake

• Loaf: 375°F for 32–38 minutes

• Muffins: 375°F for 15–18 minutes

Cool before slicing.

Return

How to make video

https://www.youtube.com/watch?v=sGcRzHQGCpQ