Ezekiel Bread I Recipe

Name: Ezekiel Bread I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/2 cups wheat berries; 1 1/2 cups spelt flour; 1/2 cup barley; 1/2 cup millet; 1/4 cup dry green lentils; 2 tablespoons dry great Northern beans; 2 tablespoons dry kidney beans; 2 tablespoons dried pinto beans; 4 cups warm water (110 degrees F/45 degrees C); 1 cup honey; 1/2 cup olive oil; 2 (.25 ounce) packages active dry yeast; 2 tablespoons salt

Servings: persons

2 1/2 cups wheat berries
1 1/2 cups spelt flour
1/2 cup barley
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

1
Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2
Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3
Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
4
Bake at 350 degrees F (175 degrees C) for 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: 2 1/2 cups wheat berries, 1 1/2 cups spelt flour, 1/2 cup barley, 1/2 cup millet, and more.

Yes, Ezekiel Bread I 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 I

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