Ezekiel Bread Recipe
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- Total Time
- 2hrs 30mins
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- Serves
- 6
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- Calories
- 977
Ezekiel bread derives its name from Ezekiel 4:9 when God instructed Ezekiel to fast by only eating bread made from wheat, barley, beans, lentils, and millet. Ezekiel bread is very filling and perfect for fasting, losing weight, snacking, or breakfast.
Inspired by: https://www.theprairiehomestead.com/2012/11/make-your-own-ezekiel-bread-guest-post.htmlrecipe updated 8 Dec. 2021
Ingredients
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- Barley
- 85 g
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- Grass-fed whey protein powder
- 390 g
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- Wheat grains
- 205 g
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- Spelt
- 240 g
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- Millet
- 45 g
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- Green lentils
- 60 g
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- Dried great northern beans
- 2 tablespoons
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- Dried kidney beans
- 2 tablespoons
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- Pinto beans
- 2 tablespoons
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- Raw honey
- 270 g
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- Olive oil
- 120 ml
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- Salt
- 2 teaspoons
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- Active dried yeast
- 2 tablespoons
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- Flaxseeds
- 85 g
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- Dough improver
- 2 tablespoons
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- Gluten
- 1 tablespoon
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- Coconut oil
- as needed
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- Egg
- 1
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- Sunflower seeds
- as needed
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- Water
- 2 tablespoons
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- Dried mixed fruit
- as needed
Tools
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Oven
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Food processor
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Large mixing bowl
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Large glass bowl
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Baking dish - large
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Medium bowl
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Wire rack
Step preview
- Mix the first 8 ingredients in a bowl
- Grind in a flour mill
- You may be required to mill the wheat separately from the beans depending on your mill’s instructions
- This will make approximately 9 cups of flour
- In a large glass bowl mix whey (or water), honey, oil, and salt
- In a separate bowl mix the milled flour, yeast, milled flax seed, dough enhancer, and gluten until well combined
- Add the dry ingredients to the wet ingredients and stir or knead for about 10 minutes
- This can be done by hand (I use a dough hook) or in the mixer
- You do not need to knead this to death like you do normal dough bread
- Remember this is a batter bread, and it will not form into a nice smooth ball
- Pour dough into greased pans (I like to grease my pans with a little bit of coconut oil or olive oil)
- This recipe makes 2 large loaf pans (10x5x3), 3 medium loaf pans, or 4 small loaf pans (I usually do 4 small pans)
- It can also be put into 2 9×13 pans
- Optional step: “paint” an egg wash over the top and sprinkle sunflower or sesame seeds over the egg wash
- You can also push dried fruit into the batter
- Cover with a towel and let rise in pans for one hour or until dough is about 1/4 inch from the top of the pan
- It will overflow in the oven if you let it rise too long
- Bake at 350 degrees for 30-50 minutes
- I use the smaller pans so it only takes 30 minutes; however, if you are using the larger pans it will take closer to 45 minutes
- You can stick a thermometer in the side to check for doneness
- You want it to reach 190F or for a toothpick to come out clean
- Remove pans from oven and place on a cooling rack
- Run a knife around the edges and remove loaves from pans immediately
- Let them rest on their sides (this will allow more air to circulate around them)
- Resist the urge to cut into the loaves
- They need to cool at least 30 minutes before you cut them
- They will continue to bake and make yummy magic during this time
- I usually let mine cool all day