Ezekiel Bread Recipe

Name: Ezekiel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 cups wheat flour; 4 cups barley flour; 2 cups soybean flour; 1 cup lentils, cooked and mashed; 1/2 cup millet flour; 1/4 cup rye flour; 1 1/2 cups water; 1 tablespoon salt; 5 tablespoons olive oil; 2 (1/4 ounce) packages yeast, dissolved in; 1/2 cup warm water; 1 tablespoon honey

Servings: persons

8 cups wheat flour
4 cups barley flour
2 cups soybean flour
1 cup lentils, cooked and mashed
1/2 cup millet flour
1/4 cup rye flour
1 1/2 cups water
1 tablespoon salt
5 tablespoons olive oil
2 (1/4 ounce) packages yeast, dissolved in
1/2 cup warm water
1 tablespoon honey

1
Dissolve the yeast in warm water and let set for 10 minutes.
2
Mix the other dry ingredients in separate bowl.
3
Blend lentils, oil, honey and small amount of water; place in large mixing bowl with remaining water.
4
Stir in 2 cups of mixed flour.
5
Add yeast mixture. Stir in remaining salt and flour.
6
Knead on floured surface, then place in oiled bowl.
7
Let rise until double in bulk.
8
Knead again; shape and place in greased loaf pans.
9
Let rise. Bake 375 for 1 hour.
10
- - - - - - - - - - - - - - - - - - NOTES : A Health Food Store is a source for some of these ingredients.

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 12 ingredients. The key ingredients include: 8 cups wheat flour, 4 cups barley flour, 2 cups soybean flour, 1 cup lentils, cooked and mashed, 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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