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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
4.78 from 9 votes
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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!
Sammy on January 4, 2023 at 11:56 pm
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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 🙂Reply
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Felicia Joscelyn on January 5, 2023 at 3:08 pm
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!
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Colleen on February 1, 2023 at 11:57 pm
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!
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Beth Vick on February 22, 2023 at 3:53 pm
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.
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Felicia Joscelyn on February 23, 2023 at 9:40 pm
Go ahead and try it. It may affect the texture a bit. I’ve noticed honey tends to soften bread a bit.
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Janice Martin on March 5, 2023 at 2:14 pm
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?
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Lizzy on May 16, 2023 at 3:50 pm
If I don’t have great northern beans can I substitute it for something else?
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Felicia Joscelyn on June 6, 2023 at 2:40 pm
Any white bean should be a great substitute.
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Stephanie Householder on August 18, 2023 at 9:24 pm
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.Reply
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TMori928 on September 11, 2023 at 9:43 pm
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.Reply
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Liz Holding on September 17, 2023 at 8:00 pm
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!Reply
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Mia on October 14, 2023 at 5:15 pm
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?
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Felicia Joscelyn on October 24, 2023 at 9:46 am
If bread sinks it was probably over-proofed. Try rising it a bit less before baking it.
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kingsdaughter22 on November 8, 2023 at 9:17 pm
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.
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Crystal E Bartanen on December 14, 2023 at 11:46 pm
I thought of the same thing. Pioneers used buffalo chips (dried) for fuel
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Michele Michael on December 25, 2023 at 4:04 pm
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.
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Belinda on December 30, 2023 at 1:32 pm
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.
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Felicia Joscelyn on January 2, 2024 at 4:40 pm
Check out my page here: https://www.grainsandgrit.com/buygrains
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Peyton V Wright on January 7, 2024 at 8:42 pm
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.
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Felicia Joscelyn on January 15, 2024 at 7:05 pm
Possibly back off on the cooking time a bit. It sounds to me it was just cooked a bit too long?
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Peyton V Wright on January 31, 2024 at 1:14 am
Okay, I’ll give it a try. : }
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Christine on February 2, 2024 at 2:44 pm
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 AdamsReply
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Felicia Joscelyn on February 2, 2024 at 7:05 pm
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.
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