Ezekiel Bread Recipe

A hearty whole-grain bread based on the biblical story of Ezekiel.

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Votes: 191
Rating: 2.84
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Servings 29x5-inch loaves
Prep Time 25minutes
Cook Time 40 - 50minutes
Passive Time 45 - 60minutes
Submitted By Bob's Red Mill Natural Foods
A hearty whole-grain bread based on the biblical story of Ezekiel.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 191
Rating: 2.84
You:
Rate this recipe!
Servings 29x5-inch loaves
Prep Time 25minutes
Cook Time 40 - 50minutes
Passive Time 45 - 60minutes
Submitted By Bob's Red Mill Natural Foods
A hearty whole-grain bread based on the biblical story of Ezekiel.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Whole Grains Blend
  1. Stir whole grains together very well and grind in a grain mill following the manufacturer's instructions until mixture becomes flour.
Whole Grains
  1. Grease two 9x5-inch loaf pans.
  2. Measure water, honey, oil, and yeast into a large bowl. Allow the mixture to sit about 5 minutes for yeast to grow.
  3. Add 2 tsp salt and the grain mixture to the yeast mixture and mix well.
  4. Pour batter into prepared loaf pans. Let rise in a warm place until 3/4" to 1/2" from top edge of pan, 45 - 60 minutes. Meanwhile, preheat oven to 350°F.
  5. Bake at 350°F for 40-50 minutes.
Products Used in this Recipe
Recipe Comments

13 thoughts on “Ezekiel Bread Recipe

  1. Emily Splonski

    I am looking for a recipe with measurements for already ground grains and legumes.

    Are the products featured for this recipe already sprouted. If not, do you have already sprouted products?

    Reply
    1. recipe specialist

      Hi Emily,
      We do not have a recipe that lists the ground flour equivalents- we apologize for the inconvenience. We are a dry facility as well, no liquids present (to better control mold), so we do not sprout any of our flours.

      Reply
    1. recipe specialist

      Hi Jody,
      Many types of oil will work, but we may suggest olive oil or canola oil as these are the most common.

      Reply
  2. Jack

    Will the above grains you list sprout or have they been processed so they will not sprout? I am willing to do the sprouting at home.

    Reply
    1. recipe specialist

      Hi Jack,
      The grains mentioned should sprout as they have not been heat treated or irradiated in any way. The only exception may be the Hulled Millet- the un-hulled version usually works better for sprouting, but ours may sprout a bit.

      Reply
  3. Debbie Meeks

    What brand of mill do you recommend for me to purchase? This would be my first time milling.

    Reply
    1. recipe specialist

      Hi Debbie,
      Thank you for your question. Home mills can vary greatly in terms of price and performance so we always recommend researching different models to see what will work best for you. Here is a link that you might find helpful which reviews many different models.

      Reply
  4. Debbie Meeks

    I am confused. I am a newbie and do not know whose advice to take. A lady told me I had to cook the beans, dehydrate them and then use the required amt of dehydrated beans called for in the recipe. Do you cook the beans and lentils first or what? Now I am wondering if I want to even go to all the trouble. Can someone help me?

    Reply
    1. recipe specialist

      Hi Debbie,
      You don’t have to cook the beans in this recipe- they can be ground from whole dry beans. Many customers like to sprout the grains before grinding, but this is not a step you have to do.

      Reply
  5. Ed

    How much unsweetened apple sauce should be used in place of the oil? How much sourdough starter to use in place of the yeast?

    Reply
    1. recipe specialist

      Hi Ed,
      We have not tried this recipe with these modifications, but typically you can substitute an equal amount of applesauce for oil. As for the sourdough, this may take making the bread once or twice to see if you like the results, or if you need to adjust the amount of starter you use. We may suggest starting with a cup of sourdough starter to replace 1 cup of flour and 1/2 cup of water. You may need to allow for a longer rise time as well.

      Reply

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