This is a recipe from Sue Becker of www.breadbeckers.com! This is from her Recipe Collection cookbook you can find here.
In this video, you’ll be with me as I walk you through ME making Ezekial bread for the first time but ALSO talking about what the Bible REALLY says about Ezekial Bread.
That Ezekial 4:9 bread from Food For Life in your grocery store? Yeah that’s not entirely accurate…
I did make a few mistakes in the video, but I DEFINITELY will be using this recipe over and over again in my kitchen!
Ezekial Bread (Bread Beckers Recipe)
This recipe is from the Bread Beckers "Recipe Collection" cookbook for Ezekial Fasting Bread
Ingredients
- 2 1/2 cups Hard red wheat berries
- 1 1/2 cups Spelt wheat berries Rye may be used in place of spelt
- 1/2 cup Hulled barley
- 1/4 cup Millet
- 1/4 cup Lentils green preferred, although I have used brown
- 2 TB Dried great northern beans
- 2 TB Dried kidney beans can substitute red beans
- 2 TB Dried pinto beans
- 4 cups Lukewarm water
- 1 cup Honey
- 1/2 cup Oil olive oil preferred
- 2 tsp salt
- 2 TB Yeast I used instant yeast, dry active yeast can also be used just expect a longer rising time.
Instructions
- Combine all wheat berries and beans into a bowl. Mix together, then grind entire mixture in grain mill.*Note* At this point, this flour can be used for other baked goods such as muffins, pancakes, waffles, etc!
- In large bowl or mixer, combine the water, honey, oil, and salt. Stir. Add in the yeast and all of the flour you milled.
- Stir together, then knead for 10 minutes in a mixer. If you are doing this in a bowl, stir and knead well for about 10-15 minutes. *Note* This will be a batter type bread. It will not form a smooth ball of dough, so do not place it on your counter to knead! It will be a huge mess. Also, do not add more flour than what was milled. It's suppose to be sticky and wet.
- Grease loaf pans. Divide dough and put into two LARGE loaf pans (loaf pans should be 2lb loaf pans. If you have 1lb loaf pans, you will need 3-4). In my experience, only fill loaf pans half way. Any extra dough can be used for muffins or placed in an 8x8 pan. Instead of loaf pans, you can also bake this bread in two 9x13 dishes. Divide dough between two.
- Let rise in warm place for 30 minutes to an hour. DO NOT OVER RISE. This will cause the dough to spill over! Rise until the dough is either even with the top of your pans or 1/4 in above.
- Place in PREHEATED 350 degree F oven (I always like to turn oven on to preheat while bread is rising to make sure I can immediately place bread into oven when it's done rising)
- Bake large loaf pans for about 40-45 minutes. For small loaf pans or 9x13 baking dishes, bake for 35-40 minutes.
- When done, remove from oven and let it rest in the pan for about 10 minutes. Then remove loaves from pan onto cooling rack.
- Let bread cool down before slicing to ensure it doesn't fall, or go ahead and slice it and ENJOY!
Tried this recipe?Let us know how it was!
Hi Felicia, thanks for sharing this recipe! For some reason, the middle didn’t bake but stayed quite doughy, and I had to throw it away. I’ve had the same issue with your basic yeast bread recipe as well, and have had to bake it for an extra 20 mins to bake the middle. Any idea why that may be? All other bread I bake has been just fine. I’m using a kitchen aid mixer to knead (it’s one of the older ones that actually works), and baking in a 9×5 stainless steel pan. I have an electric oven, and live at 30ft elevation. I am converting the cups to grams and wondering if that might be a problem. I don’t like measuring freshly milled wheat.
Also, I just wanted to let you know it should be spelled “Ezekiel,” the last “e” you have as an “a”. Just in case you wanted to correct it 🙂
The only thing I can think of that could be the problem is it isn’t being converted to grams well. Honestly, I don’t weigh freshly milled grains for a reason – because it can change from day to day just based on the weather. I suggest trying to just measure it like the recipe says and see if that improves it!
Thank you very much for sharing this recipe. I just had my new NutriMill delivered today. I cannot wait to make this bread and perhaps share with my church family. YAY!
Do you think we could reduce the amount of honey without affecting the texture? That is a lot of honey, and the bread is pretty sweet. Delicious, but sweet. I am trying to reduce my sugar intake, and I would love to be able to reduce the honey by half and see how it works, but wanted to get your thoughts first.
Go ahead and try it. It may affect the texture a bit. I’ve noticed honey tends to soften bread a bit.
Hello.
I just found your site and am excited to follow.
I do not have a mill (yet) but found Ezekiel ground flour at my local flour mill. Using your recipe, how nany cups of flour does it equal?
Thank you
If I don’t have great northern beans can I substitute it for something else?
Any white bean should be a great substitute.
Slit the recipe in half and made banana muffins, pancakes, and a loaf of bread! Wonderful recipe and so excited about it. Thank you for all that you do.
Made this today – it was outstanding!! I forgot to buy the northern beans so used double amount of kidney beans instead. I loved the texture of the finished loaf – exactly what I was hoping for!! We used the bread (toasted) for tuna sandwiches. Thanks for the tip about it rising over the pan when too full – that did happen to me so will be sure to use a little less in the loaf pan in the future.
Does this bread usually sink in the middle? I don’t have a mixer so I am mixing by hand for 15 minutes… maybe that is the issue? I’ve made two whole batches (six loaves in 9×5 loaf pans) and they rise beautifully but always sink half way through baking. They taste delicious though!
Mine sank in the middle too? I let it rise to the top of the loaf pan after only filling 1/2 full as the recipe instructs. Any suggestions?
If bread sinks it was probably over-proofed. Try rising it a bit less before baking it.
Perhaps the cow manure was dried and used for fuel for a fire? Like the wild west cowboys did. Just a thought. Makes sense to me.
I thought of the same thing. Pioneers used buffalo chips (dried) for fuel
As someone who yesterday FORGOT to add the salt to my recipe for two loaves of bread, I can say that while the bread did not rise well without the salt there to support the gluten, it did not come out gummy. However, once I realized I had forgotten the salt the bread was already ready for the oven and it was too late to add the salt — so I looked up about what salt does to bread dough.
One very interesting thing I learned is that if you put way too much salt in the bread dough it doesn’t even pretend to come out like bread. The amount used in the demonstration made it so that the entire loaf was TOTALLY gummy and non-edible. It’s just a shot in the dark, but am wondering of the people who ended up with a gummy middle may have been a little heavy-handed with the salt.
I have not tried the recipe yet but I’m anxious! Where I live I’m not accessible to most of the ingredients (beans yes, grains and grain berries no). Where might I order these? Thank you for your help.
Check out my page here: https://www.grainsandgrit.com/buygrains
Hello Felicia,
I made this as fasting bread in 2 9×13-inch USA bakeware pans. The bread was kind of dry. I’ve made it in sandwich loaves and it was dry as well.
Do you have any suggestions on what I should do so that they turn out moist? I’m very mindful of the time and temperature.
Possibly back off on the cooking time a bit. It sounds to me it was just cooked a bit too long?
Okay, I’ll give it a try. : }
Hi Felicia! Quick question. Is there a place you can buy Ezekiel bread flour? I would love to make my own E bread, but don’t have access to a mill. (And cannot afford to buy one.)
Thank you for your time.
Christine Adams
I honestly don’t know, sorry! I think maybe Bread Beckers? But I can’t remember if they sell the flour or the mix that you mill yourself.
I made this once as it was said. Another time I didnt have enough spelt and replaced it with red quinoa and that worked out ok (I only needed to replace about a third of what was called for). The honey makes the flavor very sweet so this time I followed the recipe but with 3/4 cup of honey instead of a cup and its my favorite so far! I will try 1/2 cup honey next.
I have the breadbeckers Ezekiel mix, so how much would I mill of the mix? Thank you so much for posting this!
I love the taste of this bread. I was out of millet so used buckwheat and I used the type of beans I had (mung, black turtle, and navy). Made a loaf into garlic croutons. YUM. Wondering if could use batter to make donuts-maybe drop spoonful’s into oil. Might try it:-.