Ezekiel Bread

developed by Church Health Center Wellness

Prep Time: 1 hour and 30 minutes (up to 13 hours with sitting time)
Total Time: 3 hours (up to 16 hours with sitting time)
Makes: Each loaf makes 28 servings; Serving Size: 1 slice
Nutrition Facts (per serving): Calories: 106; Total Fat: 23 g; Saturated Fat: 0; Sodium: 98 mg; Carbohydrate: 18.3 g; Fiber: 1.7 g; Protein: 2.6 g


  • 1 ½ cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
  • ½ cup barley (hulled barley)
  • ¼ cup millet
  • ¼ cup lentils (green preferred)
  • 2 tablespoons dried great northern beans
  • 2 tablespoons dried red kidney beans
  • 2 tablespoons dried pinto beans
  • 2 cups boiling water
  • 2 cups lukewarm water
  • ¾ cup honey
  • ½ cup oil
  • 4 cups whole-wheat flour
  • 2 teaspoons. salt
  • 2 tablespoons yeast


  1. Place the spelt, barley, millet, lentils, and beans into a large bowl and pour the 2 cups boiling water over them. Allow to sit for 1 hour to overnight so the grains and beans absorb most of the water.
  2. Pour the mixture into a food processor or blender and puree.
  3. In a separate large bowl, whisk together the warm water, yeast and honey. Once the yeast is dissolved, add the oil and the puree and mix well.
  4. Add the flour and stir well, additional flour may be needed, though this will be a loose batter and not as thick as most bread doughs. Add salt and continue mixing until the dough comes together.
  5. Pour dough into greased pans. You may use 2 large loaf pans (10x5x3) or 3 medium loaf pans or 2-9×13 brownie pans.
  6. Let rise in a warm place, loosely covered with plastic wrap, for one hour or until the dough is almost to the top of the pan. If it rises too much it will overflow the pan while baking.
  7. Bake at 350 degrees for 45-50 minutes for loaf pans and 35-40 minutes for brownie pans.

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