Ezekiel Bread Recipe
Master the art of the Biblical loaf with our best Ezekiel bread recipe. Packed with ancient grains and legumes for a complete protein source.
Servings 24 Slices (2 Loaves)
Calories 140kcal
Ingredients
- 2 1/2 cups Hard Red Wheat berries
- 1 1/2 cups Spelt berries
- 1/2 cup Barley hulled
- 1/2 cup Millet
- 1/4 cup Green Lentils dry
- 2 tbsp Great Northern Beans dry
- 2 tbsp Red Kidney Beans dry
- 2 tbsp Pinto Beans dry
- 4 cups Warm Water 110°F
- 1 cup Honey
- 1/2 cup Olive Oil
- 2 tbsp Active Dry Yeast
- 2 tsp Salt
- Optional: Vital Wheat Gluten or Sunflower Lecithin for structure
Instructions
- Combine all dry grains and beans (Wheat, Spelt, Barley, Millet, Lentils, Northern, Kidney, and Pinto beans) in a large bowl.
- Using a grain mill or high-powered blender, grind the dry mixture into a fine fresh flour.
- In a large mixer bowl, combine warm water, honey, olive oil, and yeast. Let sit for 5 minutes until the yeast is bubbly.
- Add the freshly milled flour, salt, and optional gluten/lecithin to the wet ingredients.
- Mix on low speed until combined, then knead on medium speed for about 10 minutes. Note: The dough will remain sticky and wet (batter-like); do not add extra flour to make it stiff.
- Divide the dough evenly between two greased loaf pans.
- Cover and let rise in a warm place for about 60 minutes, or until the dough reaches the top of the pans.
- Preheat oven to 350°F (175°C).
- Bake for 45-50 minutes, or until the loaves are golden brown and sound hollow when tapped.
- Remove from pans and cool completely on a wire rack before slicing. Store in the freezer or consume within 3-5 days to prevent spoilage.
Notes
Calories: 140 per slice, Protein: 5g, Carbohydrates: 26g, Fiber: 4g, Fat: 2g, Sugar: 4g