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How to make Ezekiel Bread

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My husband and I have been on a journey to eat more biblically. It’s been a wonderful experience of learning and growing in our knowledge of what food looked like in those times. In Ezekiel 4:9, God told Ezekiel to mix wheat, barley, millet, beans, and lentils. This would be the mixture to make his bread now known as Ezekiel Bread.

The fascinating thing about the research we have been doing on the subject of biblical eating is that every dietary ordinance mentioned has a purpose. God is His infinite wisdom gave his people the tools to be and stay healthy.

In that past 2 months, we have jumped into this new lifestyle by only eating bread made from freshly ground wheat, eating more fish, veggies, fruits, nuts, and seeds. We are also adding in turkey, chicken, and grass fed beef. For dairy, we are eating cheese, yogurt, and are consuming milk kefir daily.

In all of this transition, I have been wanting to try Ezekiel bread. I waited until we settled into this diet to try something new, but, now is the time.

Before we get started, let’s review the scripture that is directly related to this mix, Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.

Take notice, there were no measurements on how much of each to use. There are many recipes for the mix, but, I decided to customize a mix that will ensure a good rise on the bread.

I am choosing to use 2 ancient grains: Kamut and Spelt. I am also going to use hard white wheat to lighten the loaf. I will be using millet, barley, lentils, and 3 kinds of beans/legumes: great northern, black beans, and garbonzo beans.

I will be making a large amount of the mix so that I can easily and quickly grind the mixture whenever I want to make a bread product.

Let’s jump into making the mix:

  1. 2 cups Spelt
  2. 2 cups Kamut
  3. 2 cups Hard White Wheat
  4. 1/2 cup Millet
  5. 1/2 cup Barley
  6. 2 tbsp Lentils
  7. 2 tbsp Great Northern Beans
  8. 2 tbsp Black Beans
  9. 2 tbsp Garbonzo Beans

Mix all together and store in an airtight container.

For the bread, mill 3 cups of the mixture.

In the bowl of a stand mixer or a large bowl, add water, oil, honey, salt, egg, lecithin (if using). Mix well and add 2 cups of flour. Mix well and add the yeast.

Continue mixing while adding flour until it pulls away from the side of the bowl.

Knead for 10 minutes.

Place dough in a lightly greased bowl, cover, and allow to rise until doubled. Deflate the dough.

Shape the loaf and place into a greased loaf pan. Cover and allow to rise until it tops the pan.

Preheat the oven to 350 degrees F.

Bake for 30-35 minutes.

Remove loaf from loaf pan immediately and place on a cooling rack. Allow loaf to cool completely before slicing.

See you soon!

Ezekiel Bread

This biblical bread is amazingly hearty and healthy! A delicious mixture of grains and beans is ground fresh to make this bread one of kind in flavor and nutritional value.
5 from 3 votes
Course Side Dish

Equipment

  • 1 stand mixer or large mixing bowl
  • 1 Loaf Pan

Ingredients
  

  • 3 cups Ezekiel mix ground in a grain mill or blender
  • 1 cup very warm water 105-110 degrees F
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 tsp salt
  • 1 egg optional
  • 1 tbsp lecithin optional
  • 2 1/2 tsp instant yeast

Instructions
 

  • In the bowl of a stand mixer or a large bowl, mix the water, oil, honey, lecithin, egg, salt, and 2 cups of the flour.
  • Mix well. Sprinkle the yeast and continue mixing while adding flour 1/2 cup at a time.
  • Add enough flour until the dough begins to pull away from the side of the bowl.
  • Knead for 10 minutes.
  • Place dough in a greased bowl, cover, and allow to rise until doubled.
  • Once doubled, deflate the dough and shape into a loaf. Place in a greased loaf pan. Cover and allow to rise until it tops over the pan.
  • Preheat oven to 350 degrees F.
  • Bake for 30-35 minutes.
  • Remove loaf immediately from pan and place on a cooling rack.
  • Allow to cool completely before slicing.


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9 Comments

    1. I let my bread cool completely, slice it, and store it in the freezer if I’m not going to be using it for a day or two. I let it thaw out at room temp and it is just like fresh bread. Then I store it at room temp in the bag with a clip until we eat it, usually 4-5 days.

      1. I love Ezekiel bread. I always thought that it was made from sprouted grains and lentils etc. Have you ever made it that way? I would love it if you had the Ezekiel blend available for printing along with the bread recipe. Thanks for the tutorial, I will try it once I get the ingredients.

        1. I haven’t tried sprouting grains. I have always felt a bit uncomfortable with using them in my grain mill after they dry because if they are the least bit moist it could damage the mill. The mills are so expensive I just don’t feel comfortable doing it. Maybe in the future, I will.

  1. 5 stars
    Hi Mary,
    I have baked your sourdough sandwich bread. It is the bomb, it’s delicious. Thanks
    I want to make this bread. My question is, I only have the active yeast. How do I use it in this recipe?

  2. 5 stars
    I made this bread today, and it turned out FANTASTIC! I love that it is a complete protein. My 3 year old grand niece is staying with us, and I want her to have the good nutrition. Thanks so much, Mary!

  3. 5 stars
    Just made my very first bread based on the ingredients mentioned in the Bible and your instructions and it turned out amazing! Thanks a lot, I’ll be making this more often

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