Ezekiel Bread Recipe

 

AuthorSteve Nubie
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Roll up your sleeves for this one. This is a recipe that’s actually in the bible in the book of Ezekial. It’s an incredibly nutritious bread recipe but quite labor intensive.

This is not a dump and stir recipe. You have to sprout grains and beans and then dry or roast them and then grind them before you even think about putting them in your bread machine. The good news is you’ve made a recipe from the bible that’s highly nutritious. The bad news is the amount of work to make this ancient recipe.

INGREDIENTS:
 2½ cups sprouted wheat berries
 1 ½ cups sprouted spelt grains
 ½ cup sprouted barley grains
 ½ cup sprouted millet grains
 ¼ cup sprouted green lentils
 6 Tbsp sprouted organic soy, lupin, mung, and/or other starchy beans like kidney beans
 4 cups warm water 110º F./43º C.
 1 Tbsp. honey
 ½ cup olive oil
 1 ½ Tbsp. bread machine yeast
 1 tsp. salt
DIRECTIONS:
1

Take all of the grains and beans and soak them in a bowl of water overnight. Line a couple of large baking pans with moist paper towels and spread the grains and beans over the pans. You may need 3 pans depending on their size. Top the grains and beans with more moist paper towels. Sprinkle water over the paper towels for two to three days or until the beans and grains have sprouted. Remove the paper towels and let the spouted beans and grains dry out. This may take a day or two in the sun or in the kitchen.

2

You could also try drying them at low temperature in an oven, but keep an eye on the pans every 10 to 20 minutes. 200º F./93º C. is a good place to start. You don’t want to burn the sprouts, you want to get everything dry so you can make a course flour.

3

Place the dried and sprouted beans and grains into a food processor, blender or flour grinder and grind into a flower. Preheat the oven to 350ºF./175ºC.

4

Place all of the ingredients into the bread pan of the bread machine and select the dough cycle. When the cycle is complete divide the dough and place into two buttered 9×5 inch bread-baking pans. The dough will actually have a batter like consistency.

5

Let the dough rise for about an hour and bake for about 50 minutes or until golden brown. Take the loaves from the pan and let rest for 10 minutes. Slice and serve or store wrapped for 3 days unrefrigerated or up to 3 weeks refrigerated. The result will be a very rustic looking loaf that goes great with soups or any meal with a gravy.

Ingredients

INGREDIENTS:
 2½ cups sprouted wheat berries
 1 ½ cups sprouted spelt grains
 ½ cup sprouted barley grains
 ½ cup sprouted millet grains
 ¼ cup sprouted green lentils
 6 Tbsp sprouted organic soy, lupin, mung, and/or other starchy beans like kidney beans
 4 cups warm water 110º F./43º C.
 1 Tbsp. honey
 ½ cup olive oil
 1 ½ Tbsp. bread machine yeast
 1 tsp. salt

Directions

DIRECTIONS:
1

Take all of the grains and beans and soak them in a bowl of water overnight. Line a couple of large baking pans with moist paper towels and spread the grains and beans over the pans. You may need 3 pans depending on their size. Top the grains and beans with more moist paper towels. Sprinkle water over the paper towels for two to three days or until the beans and grains have sprouted. Remove the paper towels and let the spouted beans and grains dry out. This may take a day or two in the sun or in the kitchen.

2

You could also try drying them at low temperature in an oven, but keep an eye on the pans every 10 to 20 minutes. 200º F./93º C. is a good place to start. You don’t want to burn the sprouts, you want to get everything dry so you can make a course flour.

3

Place the dried and sprouted beans and grains into a food processor, blender or flour grinder and grind into a flower. Preheat the oven to 350ºF./175ºC.

4

Place all of the ingredients into the bread pan of the bread machine and select the dough cycle. When the cycle is complete divide the dough and place into two buttered 9×5 inch bread-baking pans. The dough will actually have a batter like consistency.

5

Let the dough rise for about an hour and bake for about 50 minutes or until golden brown. Take the loaves from the pan and let rest for 10 minutes. Slice and serve or store wrapped for 3 days unrefrigerated or up to 3 weeks refrigerated. The result will be a very rustic looking loaf that goes great with soups or any meal with a gravy.

Ezekiel Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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