Ezekiel Bread Recipes

from the Internet sources provided


Source: http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007oGB

  • 1 c. lukewarm water
  • 1 tsp. honey
  • 2 T. yeast

Let set 5 minutes.


  • 1/4 c. oil
  • 1/2 c. honey
  • 1 tsp salt
  • 1 c. water (beans soaked and blended in)
  • 1 1/2 c. wheat flour
  • 1/8 c. millet flour
  • 3/4 c.+1T. rye flour
  • 1/4 c. barley flour
  • 2 T lentils
  • 1 T red kidney beans
  • 1 T pinto beans
  • 1 T Great Northern beans

Add more water if necessary. Pour into Pam sprayed cookie sheet (with sides)--let set 1 hour, then bake 15 minutes at 375.


Source: http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007oGB

  • 2 1/2 cups Hard Red Wheat
  • 1 1/2 cups Spelt (you can use Rye but Biblically, Spelt was used Ezekiel 4:9)
  • 1/2 cup Barley
  • 1/4 cup Millet
  • 1/4 cup Lentils
  • 2 Tbsp Great Northern Beans
  • 2 Tbsp Red Kidney Beans
  • 2 Tbsp Pinto Beans

Mix all grains and beans in a large bowl and mill into a fine flour.

Measure into a large bowl:

  • 4 cups warm water
  • 1 cup honey
  • 1/2 cup oil
  • 2 Tbsp yeast

Mix and set aside for 5 minutes until frothy.

Add to the yeast 2 tsp salt and all the flour.

Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.

This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts.

Place pans in oven on lowest heat to rise (170 degrees). Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.

Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!


Source: http://www.breadbeckers.com/recipes/ezekiel_bread.htm

Combine the following whole grains:

  • 2-1/2 cups hard red wheat
  • 1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
  • 1/2 cup barley (hulled barley)
  • 1/4 cup millet
  • 1/4 cup lentils (green preferred)
  • 2 Tbs. great northern beans
  • 2 Tbs. red kidney beans
  • 2 Tbs. pinto beans

Stir the above ingredients very well. Grind in flour mill.

Measure into large bowl:

  • 4 cups lukewarm water
  • 1 cup honey
  • 1/2 cup oil

Add to liquids:

  • freshly milled flour from the above mixture of grains
  • 2 tsp. salt
  • 2 Tbs. yeast

Stir or knead until well kneaded about 10 minutes. This is a batter type bread and will not form a smooth ball.

Pour dough into greased pans. You may use 2 large loaf pans (10x5x3) or 3 med. loaf pans or 2-9x13 brownie pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.


Source: http://allrecipes.com/recipe/ezekiel-bread-ii/detail.aspx


  • 1 cup lentils
  • 2 (.25 ounce) packages active dry yeast
  • 5 cups warm water (110 degrees F/45 degrees C), divided
  • 5 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon honey
  • 8 cups whole wheat flour
  • 4 cups barley flour
  • 2 cups soy flour
  • 1/2 cup millet flour
  • 1/4 cup rye flour

1. Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.