Ezekiel Bread

Ezekiel Bread
  • PREP TIME
    20 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    2 hrs 5 mins
  • SERVING
    24 People
  • VIEWS
    153

Embark on a culinary journey to recreate the ancient bread that sustained the prophet Ezekiel. This hearty and wholesome loaf is packed with a variety of grains and legumes, offering a complete nutritional profile and a deeply satisfying flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Fiber
    5 g
  • Protein
    6 g
  • Saturated Fat
    1 g
  • Sodium
    585 mg
  • Sugar
    12 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all the ingredients.

Image Step 02
02 Step

Recipe View In a large bowl, combine the warm water, honey, olive oil, and yeast. Let it sit for 3-5 minutes until the yeast becomes frothy. (3-5 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, thoroughly mix together the wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans.

Image Step 04
04 Step

Recipe View Using a flour mill, grind the mixed grains and beans into a coarse flour.

Image Step 05
05 Step

Recipe View Add the freshly milled flour and salt to the yeast mixture. Stir until well combined, approximately 10 minutes. The dough will be quite loose and sticky. (10 minutes)

Image Step 06
06 Step

Recipe View Pour the dough evenly into two greased 9x5-inch loaf pans. Cover and let rise in a warm place until the dough reaches the top of the pan, about 1 hour. (60 minutes)

Image Step 07
07 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C).

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 45-50 minutes, or until the loaves are golden brown and sound hollow when tapped. (45-50 minutes)

For a richer flavor, try toasting the grains and beans lightly before grinding them into flour.
If you don't have a flour mill, you can use a high-powered blender or food processor, but be careful not to overheat the motor.
The dough is very wet, so don't be tempted to add more flour. This moisture is what gives the bread its unique texture.
Ensure your yeast is active before mixing. Inactive yeast will prevent the bread from rising properly.
This bread freezes well. Let it cool completely before wrapping tightly and freezing for up to 3 months.

Itzel Balistreri

Written by

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RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 51 Ratings)
Total Reviews: (5)
  • Alex Wunsch

    My family loves this bread! It's become a staple in our house.

  • Asha Schulist

    The texture is unlike any other bread I've tried. It's dense and chewy, but not heavy.

  • Aryanna Lynch

    I was intimidated by the idea of grinding my own flour, but it was surprisingly easy. The bread is delicious!

  • Tate Stamm

    This recipe is a game-changer! It takes some time, but the taste and nutritional value are worth every minute.

  • Dolly Treutel

    I added a tablespoon of molasses for a little extra sweetness. It was a great addition!

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