On this homestead we like to live the old-fashioned way. This Ezekiel bread takes us WAY back- all the way to biblical times, in fact!

We have had our grain mill for a few weeks now, ran out of our “starter” grain quite quickly (didn’t want to buy a ton right off the bat). Now that I have re-stocked our grain supplies- I am ready to try more recipes!

First up, a recipe that I have been itching to make ever since I heard about it. Apparently Ezekiel bread is found in stores as well, who knew (I don’t get out much)?!

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[ultimate-recipe-jump]

What is Ezekiel bread?

This is an ancient bread recipe that comes straight from the Bible.

Okay so there is no exact recipe in the bible but the foundation is there.

God gives Ezekiel the recipe for this bread to nourish the Israelites who would be in exile for 390 days.

Whereas most recipes have one or maybe two grains, this recipe has many different grains and legumes- it is an extremely nutrient dense bread (without actually being a literal dense bread).

This is a batter bread, no hand kneading required, and it doesn’t get tall like a regular loaf of bread. It has a great depth of flavor and sweetness from the honey.

Simply put- it is a delicious and extremely healthy bread!

This recipe requires you to mill your own grain and beans. If you do not have a mill, ask around and see if you can borrow one, buy one (they are awesome!), or you could possibly try to use a blender but the consistency will not be the same.

Ezekiel bread flour is also sold in some stores, it isn’t quite as nutritious since it is not freshly milled and includes other additives but it’s better than nothing.

Ezekiel bread does not have a long shelf life (yay- no preservatives!) so if you won’t be able to eat it within 3 days or so, freeze some of the bread- either as a whole loaf or in individual slices. Allow to come to room temperature naturally- microwaving will deplete some of the valuable nutrients.

Do not let this bread rise over 1/4″ from the top of the pan! It will spill over in the oven and make a big ol’ mess. Don’t ask me how I know…

This, slightly modified, amazing recipe came from The Prairie Homestead.

I recommend halving the recipe as it makes a lot! Half will make two regular sized loaves, if you make the full recipe I suggest 3 or 4 loaf pans. I had the best luck with making a half batch- we were able to eat it before it went bad.

Thank you for stopping by the homestead!

Melissa

Ezekiel Bread

A nutrition-packed, delicious bread recipe straight from the Bible! For the most nutrition, this recipe requires a grain mill but Ezekiel flour can also be found at some stores! Sweet and hearty, this bread is wonderful as a side dish, toasted for breakfast, or eaten as a snack. Quick to make batter bread means no kneading- Children love it too!

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Bread

Servings 3 loaves

Ingredients

  

• 2 1/2 cups wheat berries hard red or hard white
• 1 1/2 cups spelt
• 1/2 cup hulled barley
• 1/4 cup millet
• 1/4 cup dry green lentils
• 2 tbsp dry northern beans
• 2 tbsp dry kidney beans
• 2 tbsp dry pinto beans
• 4 cups whey (or water) lukewarm
• 1 cup raw honey
• 1/2 cup oil coconut, olive, avocado
• 2 tsp salt
• 2 tbsp active dry yeast (2 packages)
• 1/2 cup milled flax seed optional
• 2 tbsp dough enhancer optional
• 1 tbsp gluten optional
• 1 egg plus 2 tbsp water optional, for egg wash
• sunflower or sesame seeds optional, for garnish
• dried fruit optional, for added flavor/nutrition

Instructions

 

• Combine first 8 ingredients (all of the grains and legumes) and grind in a grain mill. If you purchased an already milled Ezekiel blend, skip this step and measure out 9 cups of the flour.
• In mixing bowl, combine whey (or water), yeast, honey, and oil. Let sit until yeast proofs (gets bubbly).
• In a separate bowl, mix the flour, salt, ground flax seed (optional), dough enhancer (optional), and gluten (optional) until well combined.
• Add the dry ingredients to the wet ingredients and stir/knead for about 10 minutes. I use my dough hook on my KitchenAid mixer to make easy work of this. *This is a batter bread and will not come together or need to be kneaded like a normal bread dough*
• Pour dough into greased pans. This recipe makes 2 large loaf pans (10x5x3), 3 medium loaf pans or 4 small loaf pans. Can also be put into two 9x13 pans.
• Optional: "paint" an egg wash over the top and sprinkle sunflower or sesame seeds over egg wash. Dried fruit can also be pushed into the batter at this point.
• Cover with a towel and let rise for one hour or until dough is 1/4 in from the top of the pan. Do not allow it to rise longer as it will then spill over in the oven.
• Bake at 350F for 30-50 minutes. The size of your pan will determine how long it takes. (smaller pans=less time) Checking the temperature (you want it to reach 190F) or a toothpick that comes out clean helps to determine when it is done. I personally like checking the temperature.
• Remove pans from oven when done and immediately turn out on a cooling rack (on their sides is best). Let fully cool as they will continue to cook and work their magic as they cool.

Notes