Ezekiel Bread Recipe

Name: Ezekiel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 c. water (lukewarm); 1 c. honey; 1/2 c. olive oil; 2 pkg. yeast; 2 1/2 c. wheat berries; 1 1/2 c. Spelt flour; 1/2 c. barley; 1/2 c. millet; 1/4 c. dry green lentils; 2 Tbsp. Great Northern dry beans; 2 Tbsp. dry kidney beans; 2 Tbsp. dry pinto beans; 1 Tbsp. salt

Servings: persons

4 c. water (lukewarm)
1 c. honey
1/2 c. olive oil
2 pkg. yeast
2 1/2 c. wheat berries
1 1/2 c. Spelt flour
1/2 c. barley
1/2 c. millet
1/4 c. dry green lentils
2 Tbsp. Great Northern dry beans
2 Tbsp. dry kidney beans
2 Tbsp. dry pinto beans
1 Tbsp. salt

1
Preheat oven to 350u00b0.
2
In a large bowl combine water, honey, olive oil and yeast.
3
Let stand 3 to 5 minutes.
4
Mix all beans, millet, wheat, flour, barley and lentils.
5
Grind in a flour mill. Add milled flour and salt to yeast mixture.
6
Stir until well mixed, about 10 minutes.
7
Dough will be like a batter bread.
8
Pour dough into two greased 9 x 5-inch loaf pans.
9
Let dough rise in a warm place about 1 hour.
10
Bake 45 to 50 minutes or until loaves are golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 c. water (lukewarm), 1 c. honey, 1/2 c. olive oil, 2 pkg. yeast, and more.

Yes, Ezekiel Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ezekiel Bread

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