There are few baked goods as historically significant and nutritionally profound as Ezekiel bread. Unlike the fluffy, white sandwich loaves found in modern grocery stores, this bread is a powerhouse of nutrition, crafted from a specific blend of ancient grains and legumes. If you are looking to maximize your nutrient intake while enjoying a hearty slice of toast, this authentic Ezekiel bread recipe is the ultimate solution.
Table of Contents
This bread is unique because it combines wheat, barley, beans, lentils, millet, and spelt. When eaten together, these ingredients form a complete protein, containing all nine essential amino acids. It is dense, nutty, and incredibly satisfying. While buying frozen loaves is an option, making it fresh at home ensures the highest quality of nutrients and a flavor profile that store-bought versions simply cannot match.
The History and Science: Why This Bread is Different
The inspiration for this bread comes directly from scripture, specifically Ezekiel 4:9. The Ezekiel bread recipe Bible verse instructs the combining of wheat, barley, beans, lentils, millet, and spelt into one vessel to make bread. Historically, this was a survival food designed to sustain life during times of siege. Today, it is celebrated as a health food staple.
The magic lies in the diversity of ingredients. By combining grains with legumes, you create a synergy that boosts protein availability. It is important to distinguish between the two main methods of making this bread:
- Wet Sprouted Mash: This is how many commercial brands make their flourless loaves. It requires sprouting grains for days until they grow tails, then mashing them into a wet dough.
- Dry Milled Flour (This Recipe): This method involves grinding the dry grains and beans into a fresh flour. While this easy Ezekiel bread recipe utilizes the dry flour method for accessibility and texture, you can still achieve enzymatic benefits if you choose to sprout, dehydrate, and then grind your grains. For those interested in the deeper science, understanding Sprouted Grains explains why this bread is often easier to digest than standard wheat bread.
Sourcing Ingredients and Equipment
To execute this recipe, you cannot simply use store-bought all-purpose flour. You need a high-powered grain mill. This approach is similar to the philosophy found in a Ezekiel bread recipe bread Beckers style, where fresh milling is paramount.
Where to Buy Grains
Sourcing six different bulk grains can be daunting. You can find Hard Red Wheat, Spelt, and Millet at most health food stores or online bulk suppliers. For the beans and lentils, standard grocery store dry aisles work perfectly. Some suppliers sell pre-mixed “Ezekiel Blends,” which saves time and ensures the correct ratios.
Mill Safety Warning
Crucial Equipment Note: Grinding dry beans is significantly harder on a grain mill motor than grinding wheat. To prevent damaging your mill, never grind beans alone. Always mix the beans and lentils with the wheat and spelt berries before feeding them into the hopper. The softer grains help buffer the hard beans, ensuring a smooth milling process.
Ingredients
The specific Ezekiel bread recipe ingredients are non-negotiable for the authentic nutritional profile.
- 2.5 cups Hard Red Wheat berries
- 1.5 cups Spelt berries
- 0.5 cup Barley (hulled)
- 0.5 cup Millet
- 0.25 cup Green Lentils
- 0.25 cup Dry Beans (Kidney, Northern, Pinto, or Black)
- 4 cups Warm Water (110°F)
- 1 cup Honey
- 0.5 cup Olive Oil
- 2 tbsp Active Dry Yeast
- 2 tbsp Vital Wheat Gluten (optional for better rise)
- 1 tbsp Salt
Step-by-Step Instructions
Making this bread is a rewarding process, but the dough behaves differently than a standard white loaf. It is stickier and heavier, more akin to a thick batter.
1. Milling the Flour
Measure and combine all dry grains and beans (wheat, spelt, barley, millet, lentils, and beans) in a large bowl. Mix them thoroughly. Grind this mixture in your high-powered grain mill on the finest setting to create a fresh, nutrient-dense flour.
2. Proofing the Yeast
In a large bowl or stand mixer, combine the warm water, honey, olive oil, and yeast. Allow this mixture to proof for 5 minutes until it becomes frothy and bubbly.
3. Mixing and Kneading
Add the fresh milled flour, salt, and vital wheat gluten (if using) to the wet ingredients. The Health Benefits of Whole Grains are best preserved when the flour is used immediately after milling.
Knead the mixture in a stand mixer equipped with a dough hook for approximately 10 minutes. The dough will likely remain sticky or batter-like. If you are accustomed to the texture of our Pumpkin Chocolate Chip Bread, you will recognize this heavy, moisture-rich consistency. It does not form a smooth, elastic ball like white bread.
4. Pan and Rise
Grease two 9×5 inch loaf pans. Divide the dough evenly between the prepared pans. Allow the dough to rise in a warm place for about 60 minutes, or until the dough reaches the top of the pans. While this requires more patience than a quick Zucchini Bread, the fermentation is vital for flavor development.
5. Baking
Preheat the oven to 350°F (175°C). Bake for 45 to 50 minutes. The loaves should be golden brown and sound hollow when tapped. The aroma will be earthy and sweet, distinct from the sugary scent of an Ingredient Banana Bread Recipe.
6. Cooling and Storage
Remove from pans immediately and cool completely on a wire rack before slicing. Important Storage Note: Because this bread contains no preservatives and is high in moisture, it will mold quickly at room temperature. Slice the bread once cooled and freeze any bread not consumed within 2-3 days.
Variations and Dietary Notes
Sourdough and Bread Machines
For a fermented twist, a Sourdough Ezekiel bread recipe can be adapted by replacing the yeast with active starter and extending the rise time. If you prefer automation, an Ezekiel bread recipe for bread machine works well, provided your machine has a “Whole Grain” setting to handle the dense dough.
Texture Comparisons
This bread is dense. If you enjoy the robust texture of a Banana Nut Bread Recipe Paula Deen, you will appreciate the substantial mouthfeel of Ezekiel bread. However, it is savory and perfect for sandwiches, unlike our Vegan Cheddar Cheese Bread which has a softer crumb.
Health Considerations
The Benefits of Dietary Fiber in this bread are vast, aiding in digestion and blood sugar regulation. However, it is crucial to note that this recipe contains wheat and spelt. It is not gluten-free and is not suitable for those with Celiac Disease and Gluten Sensitivity.
Ezekiel Bread Recipe
Ingredients
- 2.5 cups Hard Red Wheat berries
- 1.5 cups Spelt berries
- 0.5 cup Barley hulled
- 0.5 cup Millet
- 0.25 cup Green Lentils
- 0.25 cup Dry Beans Kidney, Northern, Pinto, or Black
- 4 cups Warm Water 110°F
- 1 cup Honey
- 0.5 cup Olive Oil
- 2 tbsp Active Dry Yeast
- 2 tbsp Vital Wheat Gluten optional for better rise
- 1 tbsp Salt
Instructions
- Measure and combine all dry grains and beans (wheat, spelt, barley, millet, lentils, and beans).
- Grind the grain and bean mixture in a high-powered grain mill to create a fine, fresh flour.
- In a large bowl or stand mixer, combine the warm water, honey, olive oil, and yeast. Allow to proof for 5 minutes until frothy.
- Add the fresh milled flour, salt, and vital wheat gluten (if using) to the wet ingredients.
- Knead the mixture in a stand mixer equipped with a dough hook for approximately 10 minutes; the dough will likely remain sticky or batter-like compared to traditional breads.
- Grease two 9×5 inch loaf pans.
- Divide the dough evenly between the prepared pans.
- Allow the dough to rise in a warm place for about 60 minutes, or until the dough reaches the top of the pans.
- Preheat the oven to 350°F (175°C).
- Bake for 45 to 50 minutes, or until the loaves are golden brown and sound hollow when tapped.
- Remove from pans immediately and cool completely on a wire rack before slicing. Freeze any bread not consumed within 2-3 days.
Notes
Nutrition Information:
Serving Size: 1 SliceCalories: 140
Protein: 6g
Carbohydrates: 25g
Fiber: 4g
Fat: 3g
Complete Protein Source containing all essential amino acids.
Frequently Asked Questions
Is Ezekiel bread actually healthy?
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What are the ingredients of Ezekiel bread?
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What is the best flour to use for Ezekiel bread?
The best flour is freshly milled flour made from the whole berries and beans listed above. While you can try a Bob’s red mill Ezekiel bread recipe using bagged flours, fresh milling preserves the most nutrients and natural oils.
What are the potential downsides of Ezekiel bread?
Yes, it is widely considered one of the healthiest breads available. It provides a complete protein profile, high fiber, and no refined sugars or preservatives when made at home.
Conclusion
Mastering this Ezekiel bread recipe is a journey into ancient culinary traditions. The result is a loaf that is not only historically rich but also nutritionally superior to almost anything else you can bake. Whether toasted with butter or used for a hearty sandwich, this bread nourishes the body and satisfies the soul.
