Ezekiel Bread

 Ezekiel’s bread can be found in many health food stores. Some of these products are sprouted breads, which are even more nutritious. When a seed is sprouted into a new plant, the new sprouts are very nutrient rich. The protein content usually increases between 15 and 30 percent. The chlorophyll and fiber content also increases, and the sprout is usually a rich green color. Both the B vitamins and vitamin C are increased, and the sprouts contain living enzymes.


This recipe is pretty time consuming but it is well worth the efforts. It’s an old biblical recipe (hence the name) that’s been around – well, since biblical times. This is one of my favorite recipes that I save for special occasions. For regular occasions – I look for it in the bakery section at the local health food store. Of course you could get the flours already milled but it is quite the treat to not only eat but make this bread as they did in the biblical times (and fun to make with kids!).

2 ½ cups whole wheat

1 ½ cups whole rye

½ cup barley

¼ cup millet

¼ cup lentils

2 tablespoons great northern beans (uncooked)

2 tablespoons red kidney beans (uncooked)

2 tablespoons pinto beans (uncooked)


Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill, and grind. The flour should be the consistency of regular flour. Course flour may cause digestion problems. This makes 8 cups of flour.

4 cups above flour mixture

2 cups lukewarm water, divided

½ cup plus 1 teaspoon honey, divided

2 tablespoons yeast

¼ cup extra-virgin olive oil


Measure four cups of flour into a large bowl. Store the remaining flour mixture in the freezer for future use.

Measure one cup lukewarm water in a small mixing bowl. Add one teaspoon of the honey and the yeast, Stir to dissolve the yeast. Cover and set aside, allowing the yeast to rise for 5 – 10 minutes.

In a small mixing bowl, combine the following: olive oil, ½ cup honey, and remaining cup of warm water. Mix well, and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be the consistency of slightly ‘heavy’ cornbread. Spread the mixture evenly in an 11 x 15 inch pan sprayed with (no-cholesterol) cooking spray/oil. Let the mixture rise for one hour in a warm place. Bake at 350 degrees for approximately 30 minutes. Bread should be the consistency of baked cornbread.


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