Ezekiel Bread
This is the bread that Ezekiel lived on while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.
This is the bread that Ezekiel lived on while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.
- 1/2 cup olive oil
- 2 1/2 cups wheat berries
- 1 1/2 cups spelt flour
- 1/2 cup barley
- 1/2 cup millet
- 1/4 cup dry green lentils
- 2 tablespoons dry great northern beans
- 2 tablespoons dry kidney beans
- 2 tablespoons dried pinto beans
- 4 cups warm water 110 degrees f/45 degrees c
- 1 cup honey
- 1/2 oz active dry yeast
- 2 tablespoons salt
- Carbohydrate 843.035375069621 g
- Cholesterol 0 mg
- Fat 44.040407065306 g
- Fiber 134.110182140931 g
- Protein 111.80466166708 g
- Saturated Fat 6.93217503586439 g
- Serving Size 1 1 Recipe (2104g)
- Sodium 130.560580781134 mg
- Sugar 708.92519292869 g
- Trans Fat 3.5077199338496 g
- Calories 4067 calories
Step-by-step
- Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
- Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
- Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.
Standard modern sandwich loaves rely on refined white flours that yield an open, soft crumb, whereas this traditional multi-grain approach builds structure entirely from whole kernels and legumes. Wheat berries, barley, and millet bring dense starch and bran into the mix, while lentils and beans supply a concentrated plant-based protein matrix that fundamentally changes how the dough develops. Grinding these hard seeds at home requires a dedicated motorized or manual grain mill capable of reducing coarse berries into a fine powder without scorching the oils inside the germ. Commercial whole wheat flour will substitute adequately if a mill is unavailable, though freshly pulverized grain delivers significantly more robust aromatics and natural oils to the final crumb.
Water temperature dictates fermentation speed, meaning the four cups of liquid must measure precisely 110 degrees Fahrenheit to activate the active dry yeast without damaging the cellular structure of the fungi. Honey and olive oil coat the flour particles during the ten-minute mixing phase, which physically restricts gluten over-development and keeps the resulting loaf tender despite the heavy seed content. Batter breads require no laborious hand-kneading on a floured board because the high liquid ratio suspends the milled starches evenly within the greased nine-by-five-inch pans. Letting the mixture proof in a draft-free environment for roughly one hour allows carbon dioxide bubbles to expand uniformly until the mass crowns the rim.
Baking occurs at 350 degrees Fahrenheit for forty-five to fifty minutes, requiring a reliable oven thermometer to confirm that the heat remains steady during the starch gelatinization phase. Tapping the bottom of the baked crust should yield a hollow acoustic resonance, signaling that excess internal moisture has successfully evaporated through the crumb. Slicing too early causes the internal starches to compress and gummy textures to form, so cooling the loaves completely on a wire rack is mandatory before cutting. Storing the finished bread in a breathable paper bag or linen wrap preserves the crisp exterior crust while preventing unwanted surface moisture accumulation.
Rich, hearty grain slices pair ideally with acidic components like sharp aged cheeses or cultured butter, which cut through the dense maltiness of the legume flour. Tomato-based stews and slow-cooked lentils also complement the earthy profile, providing enough moisture to soften the robust, chewy crust. Thickly cut slabs toasted in a skillet with olive oil create a sturdy base for savory spreads without disintegrating under heavy toppings.
