Ezekiel Bread Ezekiel 4 9
Discover the wholesome goodness of homemade *Ezekiel Bread Ezekiel 4:9*, a nutrient-packed, high-fiber bread inspired by ancient biblical recipes. This hearty, protein-rich bread brings together a blend of soaked and ground whole grains—wheat, spelt, barley, and millet—with legumes like lentils, kidney beans, and pinto beans, creating a unique flour base that’s both nutritious and flavorful. Sweetened naturally with honey and enriched with olive oil, this easy-to-make bread delivers a soft, dense texture and rustic taste that’s perfect for toast, sandwiches, or an accompaniment to soups and stews. With simple ingredients and step-by-step instructions, this recipe lets you bake a homemade loaf that’s brimming with natural energy and earthy flavors, ideal for anyone seeking a wholesome, healthy bread alternative.
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Recipe Information
Ingredients
- 2 cups Wheat berries
- 1 cup Spelt berries
- 0.5 cup Barley
- 0.25 cup Millet
- 0.25 cup Lentils
- 2 tablespoons Kidney beans (dried)
- 2 tablespoons Pinto beans (dried)
- 2 teaspoons Active dry yeast
- 4 cups Warm water
- 0.25 cup Honey
- 0.25 cup Olive oil
- 1 tablespoon Salt
Instructions
Rinse and soak the wheat berries, spelt berries, barley, millet, lentils, kidney beans, and pinto beans in water for at least 8 hours or overnight. Drain and rinse thoroughly after soaking.
Using a grain mill or high-powered blender, grind the soaked grains and legumes into a fine flour. If needed, work in small batches and store the flour in a large mixing bowl.
In a small bowl, dissolve the active dry yeast in 1/2 cup of warm water. Let it sit for 5-10 minutes until frothy.
In the bowl of flour, create a well in the center. Pour the dissolved yeast, remaining warm water, honey, olive oil, and salt into the well.
Mix the ingredients until a sticky dough forms. Knead for about 10 minutes on a floured surface until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour as needed.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm area for 1 hour, or until it doubles in size.
After the first rise, punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them in greased 9x5-inch loaf pans.
Cover the loaf pans with a kitchen towel and let the dough rise again for about 30 minutes, or until it has doubled in size.
Preheat the oven to 375°F (190°C). Bake the loaves for 45-50 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 7774 mg | 338% | |
| Total Carbohydrate | 635.4 g | 231% | |
| Dietary Fiber | 97.8 g | 349% | |
| Total Sugars | 50.7 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 3909 mg | 83% | |
*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.
