Ezekiel Bread Recipe
Bake authentic Ezekiel bread at home! This nutrient-dense recipe uses fresh milled grains for a complete protein loaf. See the step-by-step guide now.
Servings 24 Slices (2 Loaves)
Calories 140kcal
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 9x5 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.