A hearty, rustic ancient‑grain loaf designed for dipping into soups and stews. 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 tbsp honey powder or sugar (for browning + softness)

• 1 tbsp olive‑oil powder (optional) (if you include it in your mix)

• 1 tsp sea salt

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

Note: No herbs, no garlic — this is the pure, hearty soup bread 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 Soup Ezekiel muffins — perfect for dipping.

Bake

• Loaf: 375°F for 30–35 minutes

• Muffins: 375°F for 15–18 minutes

Cool before slicing.

Return 

How to make video

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