Ezekiel Bread
Elevate your homemade bread game with this nutritious Ezekiel Bread recipe, a wholesome, flourless loaf inspired by ancient biblical ingredients. Packed with freshly ground hard red wheat, spelt, barley, millet, and lentils, this high-protein bread is further enriched with cooked kidney and great northern beans for an extra boost of fiber and nutrients. Sweetened with raw honey and powered by instant yeast, this yeast-based bread creates a soft, slightly dense crumb that's perfect for hearty sandwiches or toasting. With its unique blend of whole grains, legumes, and olive oil, Ezekiel Bread offers a nutrient-dense, preservative-free alternative to store-bought options, making it an ideal choice for health-conscious bakers. Perfect for meal prep, this recipe yields a loaf rich in flavor, texture, and natural goodness.
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Recipe Information
Ingredients
- 2 cups Hard red wheat berries
- 1 cup Spelt berries
- 1 cup Barley
- 0.5 cup Millet
- 0.5 cup Lentils (dry)
- 0.25 cup Great northern beans (cooked and drained)
- 0.25 cup Kidney beans (cooked and drained)
- 2.5 cups Water
- 0.25 cup Raw honey
- 0.25 cup Olive oil
- 2.5 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 4 cups Whole wheat flour
Instructions
Begin by combining the hard red wheat berries, spelt berries, barley, millet, and lentils in a grain mill or high-powered blender. Grind them until they form a fine flour. Alternatively, you can purchase pre-ground whole grain flours.
In a large mixing bowl, dissolve the instant yeast in 2.5 cups of warm water.
Add the raw honey and olive oil to the water and yeast mixture, stirring until well combined.
Slowly mix the ground flour blend into the wet mixture, followed by the cooked and drained great northern and kidney beans. Use a stand mixer with a dough hook (if available) to ensure the beans are well incorporated.
Add salt and gradually knead in the whole wheat flour until a soft, slightly sticky dough forms.
Lightly flour your work surface and knead the dough by hand for about 8-10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
Punch down the dough to release any air bubbles, then shape it into a loaf or divide it into two smaller loaves.
Transfer the dough to a greased 9x5-inch loaf pan (or two smaller pans). Cover with the towel again and let it rise for another 30-40 minutes.
Preheat your oven to 375°F (190°C) during the second rise.
Bake the bread in the preheated oven for 45-50 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the pan(s) and allow it to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 3.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
