Ezekiel Bread Recipe

This Ezekiel bread supported him for two years in the wilderness. Expect complete nutrition. Flour from grains and dry beans is needed for the recipe.  

– 4 cups warm water (110 degrees F/45 degrees C) – 1 cup honey – ½ cup olive oil – 2 (.25 ounce) packages active dry yeast – 2 ½ cups wheat berrie – 1 ½ cups spelt flour – ½ cup barley – ½ cup millet – ¼ cup dry green lentil – 2 tablespoons dry great Northern bean – 2 tablespoons dry kidney bean – 2 tablespoons dried pinto bean – 2 tablespoons salt, or to taste

Ingredient

Wavy Line
Flour Bowl

Step 1

Mix water, honey, olive oil, and yeast in a big basin. Wait 3–5 minutes. 

Direction

Wavy Line
Flour Bowl

Step 2

Stir wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans until completely combined. Flour mill grind. 

Flour Bowl

Step 3

Add fresh milled flour and salt to yeast mixture and stir for 10 minutes. Loose dough. 

Flour Bowl

Step 4

Grease two 9x5-inch loaf pans and pour dough. Let rise in a warm area until dough reaches pan top, about 1 hour. 

Flour Bowl

Step 5

Start with a 350°F oven. Bake 45–50 minutes in preheated oven until loaves are golden brown. 

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