Traditional Ezekiel Bread Recipe

Ezekiel bread derives its name from Ezekiel 4:9 when God instructed Ezekiel to fast by only eating bread made from wheat, barley, beans, lentils, and millet.  

Ezekiel bread is very filling and perfect for fasting, losing weight, snacking, or breakfast.  If you have a young (or old) picky eater in the house, this is an excellent bread to have around.  It truly is delicious, and it’s packed with protein and nutrients.  It is also a batter bread, which means there is no kneading, so it’s very easy to make.

I mill my own wheat and beans (for these reasons), and I highly suggest you do the same.  Several local farmer’s markets have booths that will mill wheat for you.  I borrowed a friend’s mill until I purchased my own.  If you simply can’t find a mill to use, you can purchase the flour (you’ll skip the first step of the recipe if you buy pre-milled flour).

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1.  Mix the first 8 ingredients in a bowl and grind in a flour mill.  You may be required to mill the wheat separately from the beans depending on your mill’s instructions.  This will make approximately 9 cups of flour.

4.  Add the dry ingredients to the wet ingredients and stir or knead for about 10 minutes.  This can be done by hand (I use a dough hook) or in the mixer.  You do not need to knead this to death like you do normal dough bread.  Remember this is a batter bread, and it will NOT form into a nice smooth ball.

5.  Pour dough into greased pans (I like to grease my pans with a little bit of coconut oil or olive oil).  This recipe makes 2 large loaf pans (10x5x3), 3 medium loaf pans, or 4 small loaf pans (I usually do 4 small pans).  It can also be put into 2 9×13 pans.

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6.  Optional step: “Paint” an egg wash over the top and sprinkle sunflower or sesame seeds over the egg wash.  You can also push dried fruit into the batter.

7.  Cover with a towel and let rise in pans for one hour or until dough is about 1/4 inch from the top of the pan.  It will overflow in the oven if you let it rise too long.

8. Bake at 350 degrees for 30-50 minutes.  I use the smaller pans so it only takes 30 minutes; however, if you are using the larger pans it will take closer to 45 minutes.  You can stick a thermometer in the side to check for doneness.  You want it to reach 190F or for a toothpick to come out clean.

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9.  Remove pans from oven and place on a cooling rack.  Run a knife around the edges and remove loaves from pans immediately.  Let them rest on their sides (this will allow more air to circulate around them).  Resist the urge to cut into the loaves.  They need to cool at least 30 minutes before you cut them.  They will continue to bake and make yummy magic during this time.  I usually let mine cool all day.

Lexie is a follower of Jesus, the wife of the very talented Stephen McNeill, and a stay-at-home mother of two exquisite girls (ages 4 and 19 months). Her passions include spending time with friends and family, reading, traveling, and teaching. In an effort to live more naturally and frugally, she began making and selling her own lotion, lip balm, deodorant, and diaper cream. She loves sharing these passions with others and helping other families catch the vision of living more natural lifestyle. Lexie can be found on her blog, facebook, twittter, and email.This ezekiel bread recipe is on an entirely different level than your everyday bread. This flourless bread is made with a variety of sprouted grains and is amazingly healthy and delicious.

Speaking of bread, you can't go wrong with mycream cheese banana bread recipe and my easy chocolate chips zucchini bread. As far as comfort food goes, this is epic, and this happens to be one of my famous recipes.

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Bread recipes are always overlooked, yet they make the perfect comfort food. Ezekiel bread is one recipe I enjoy making as much as I enjoy eating.

Delicious and surprisingly filling, this easy ezekiel bread recipe is perfect for a quick breakfast and in-between snacking. It’s simple to make and incorporates a wide range of ingredients that are easy to get.

I have made it a multiple times, and it has turned out to be my favorite snack. In exploring my culinary skills, I have come to discover so many more recipes for Ezekiel bread. It is a batter bread that even the pickiest of eaters in my family seems to enjoy.

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As far as bread recipes are concerned, this homemade Ezekiel bread recipe is relatively easy to master. Since this is made with whole grains and beans, it is bound to leave you feeling full for longer.

What makes Ezekiel bread stand out is the number of grains and legumes used in the recipe. To make delicious homemade Ezekiel bread, you will need whole grains like wheat, millet, spelt, and oat bran.

Stir all of the whole grains and beans together until well mixed, then grind in a flour mill or blender and blend together with any grains you had that were already ground.

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Add this flour mixture to the yeast mixture and stir until well combined - the dough will be very sticky and wet.

Pour the dough into a prepared loaf pan and let rise in a warm place four about 45 minutes, or until it reaches the top of the pan.

Remove your bread and place it on a cooling rack and let it sit for about 30 minutes to cool off before cutting it into slices.

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With this variation, you will need the same ingredients as the original Ezekiel bread with an addition of raisins and cinnamon. Start by heating water, oil, honey, and yeast in a microwave to activate the yeast. Next, stir your beans, whole grains, and ½ tablespoon of cinnamon in a separate bowl and then grind or blend well before adding the mixture to your already activated yeast mixture. Next, add a ¼ cup of raisins and combine well to a sticky dough that you will then pour into a greased bread pan and leave to rise for about 45 minutes before baking for 45 to 60 minutes. Easy isn't it?

The recipe makes use of the same ingredients as the previous variation except for the cinnamon. To start, mix honey, oil, water, and yeast in a bowl and set aside until the yeast has activated. Next, combine your whole grains and beans and then grind well before adding a ¼ cup of raisins and mixing well. Stir the mixture into the bowl of activated yeast and leave to rise for 45 minutes and then bake at 350°F (177°C) to a golden brown color.

For this recipe variation, a touch of 1½ teaspoons of sesame seeds will make for a delicious breakfast or sandwich bread. Begin by mixing water, oil, honey, and yeast and setting aside for about five minutes or until the yeast has activated. Stir your whole grains and the beans and then grind well and add the mixture to the activated yeast. Add your sesame seeds and combine well and allow to rise for 45 minutes. When your dough mixture has risen, bake at 350°F (177°C) until golden brown. Slice and enjoy!

How To Make Ezekiel Bread

Most people who come across Ezekiel bread at the grocery store or any health food store are often taken aback by the pricing. It is one of the most highly-priced loaves of bread on the market, usually retailing at $4 to $6 on average. This begs the question; what is so special about it to warrant such a price tag? Ezekiel bread is not like your ordinary white bread, and the higher pricing has to do with the ingredients used. It is made of entirely organic ingredients and therefore priced higher due to the nutritional value attached to them.

It contains six sprouted whole grains and legumes. Sprouted grains give it a high nutritional value because it has more fiber and protein per serving. Ezekiel bread is likely to leave you feeling fuller than normal white bread like all whole-grain meals. If you don't want to spend $6, though, you can make yours at home. The recipe is relatively easy, and the resulting bread will be as delicious if not more than the store-bought ones.

Cut the bottom and top of an orange, slice off the peel plus the white pith, and then cut it into round slices. Spread about two tablespoons of cottage cheese (low fat) on the toast and arrange the top orange slices. Sprinkle some hemp seeds and enjoy!

Ezekiel Bread Mix 40oz

Spread almond butter on the toast and a tablespoon of chia seed jam over one-half of it. Cover the remaining half with blackberries (4 or 5 will do).

Peel a kiwi and cut it into thin slices. Spread two tablespoons of greek yogurt on the toast and then drizzle with honey before arranging the kiwi slices