Description

Ezekiel bread is made with nutrient-rich flour. You can make your own Ezekiel bread at home by grinding a variety of whole grains and legumes.

Ingredients

Scale

4cupswarm water (110 degrees F/45 degrees C)
1cuphoney
1/2cupolive oil
2 1/2cupswheat berries
1 1/2cupsspelt flour
1/2cupbarley
1/2cupmillet
1/4cupdry green lentils
2tablespoonsdry great Northern beans
2tablespoonsdry kidney beans
2tablespoonsdried pinto beans
2tablespoonssalt, or to taste
Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.Dotdash Meredith Food Studios
Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed.Dotdash Meredith Food Studios
Grind in a flour mill.Dotdash Meredith Food Studios
Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.Dotdash Meredith Food Studios

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Instructions

Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.

Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed.

Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.

Pour dough into two greased 9×5-inch loaf pans. Let rise in a warm place until dough has reached the top of the pan, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes.

Notes

Storage: Store in a paper bag or bread box at room temperature for 2-3 days. For longer storage, slice and freeze for up to 3 months.
Pro Tip: Tap the bottom of the loaf — it should sound hollow when done. Internal temperature should reach 190-210°F.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Snack
Method: Dessert
Cuisine: American

Nutrition

Calories: 221
Sugar: 12
Sodium: 585
Fat: 5
Carbohydrates: 40
Fiber: 5
Protein: 6