Ezekiel Bread

This Ezekiel bread is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 2 5

Course Breakfast

Cuisine French

Servings 24 people

Calories 768.1 kcal

Equipment

1 Large Mixing Bowl
1 Flour Mill Essential for grinding fresh grains and beans
2 9x5 inch Loaf Pans Standard size for bread loaves
1 Measuring Cups and Spoons
1 Spatula or wooden spoon For stirring dough

Ingredients

Main

4 cups warm water 110 degrees F/45 degrees C
1 cup honey
½ cup olive oil
2 .25 ounce packages active dry yeast
2 ½ cups wheat berries
1 ½ cups spelt flour
½ cup barley
½ cup millet
¼ cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
2 tablespoons salt or to taste

Instructions

Gather the ingredients. Dotdash Meredith Food Studios
Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes. Dotdash Meredith Food Studios
Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed. Dotdash Meredith Food Studios
Grind in a flour mill. Dotdash Meredith Food Studios
Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose. Dotdash Meredith Food Studios
Pour dough into two greased 9x5-inch loaf pans. Let rise in a warm place until dough has reached the top of the pan, about 1 hour. Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes. Dotdash Meredith Food Studios

Notes

1. **Yeast Activation:** Ensure your water temperature is precisely 110-115°F (43-46°C) for optimal yeast activation. Too hot will kill it, too cold will hinder it. The foamy appearance indicates active yeast.2. **Freshly Milled Flour:** The unique texture and nutritional profile of this bread heavily rely on freshly milled grains and legumes. This process creates a distinct flavor and nutrient density.3. **Dough Consistency:** Expect a very loose, sticky dough, unlike traditional kneadable bread doughs. Do not be tempted to add more flour than specified, as it will result in a dense loaf.4. **Proofing:** A warm, draft-free environment is crucial for rising. Maintain consistent warmth for an even rise. Over-proofing can lead to a crumbly texture; watch for the dough reaching the top of the pan.