In case you missed the Facebook announcement, I’m enjoying a babymoon blogging break after Prairie Boy’s arrival on October 26th. I’ll still be hanging out on Facebook and answering emails/comments, but I’ve lined up some spectacular guest posts for you in the meantime.
Also, I wanted to make sure that you knew about the incredible Healthy Living eBook bundle sale happening right now. You can get over 30 of the best natural-themed eBooks for just 87 cents each! Plus you’ll get some great bonus gifts AND be entered to win prizes like an Excalibur dehydrator and Berkey water filter. Click here for more info– sale ends November 3rd!
Today’s post by Lexie of Lexie Naturals.
Ezekiel bread derives its name from Ezekiel 4:9 when God instructed Ezekiel to fast by only eating bread made from wheat, barley, beans, lentils, and millet.
Ezekiel bread is very filling and perfect for fasting, losing weight, snacking, or breakfast. If you have a young (or old) picky eater in the house, this is an excellent bread to have around. It truly is delicious, and it’s packed with protein and nutrients. It is also a batter bread, which means there is no kneading, so it’s very easy to make.
I mill my own wheat and beans (for these reasons), and I highly suggest you do the same. Several local farmer’s markets have booths that will mill wheat for you. I borrowed a friend’s mill until I purchased my own. If you simply can’t find a mill to use, you can purchase the flour here (you’ll skip the first step of the recipe if you buy pre-milled flour).
The following recipe has been altered from the Bread Beckers Recipe Collection and from my friend, Mrs. Cathy. Enjoy!
Homemade Ezekiel Bread
- 2 1/2 cups wheat grains (I use either hard red or hard white)
- 1 1/2 cups spelt
- 1/2 cup hulled barley
- 1/4 cup millet
- 1/4 cup dry green lentils
- 2 Tbs. dry northern beans
- 2 Tbs. dry kidney beans
- 2 Tbs. dry pinto beans
- 4 cups lukewarm whey (or water, the whey just adds more flavor and nutrients)
- 1 1/8 cups raw, local honey
- 1/2 cup oil (I use olive oil or coconut oil)
- 2 tsp. salt
- 2 Tbs. active dry yeast (2 packages)
- 1/2 cup milled flax seed (optional)
- 2 Tbs. dough enhancer (optional)
- 1 Tbs. gluten (optional)
- 1 egg plus 2 Tbs. water (optional, for egg wash on top)
- sunflower or sesame seeds (optional, for garnish on top)
- dried fruit (optional, for added flavor and nutrition)
1. Mix the first 8 ingredients in a bowl and grind in a flour mill. You may be required to mill the wheat separately from the beans depending on your mill’s instructions. This will make approximately 9 cups of flour.
2. In a large glass bowl mix whey (or water), honey, oil, and salt.
3. In a separate bowl mix the milled flour, yeast, milled flax seed, dough enhancer, and gluten until well combined.
4. Add the dry ingredients to the wet ingredients and stir or knead for about 10 minutes. This can be done by hand (I use a dough hook) or in the mixer. You do not need to knead this to death like you do normal dough bread. Remember this is a batter bread, and it will NOT form into a nice smooth ball.
5. Pour dough into greased pans (I like to grease my pans with a little bit of coconut oil or olive oil). This recipe makes 2 large loaf pans (10x5x3), 3 medium loaf pans, or 4 small loaf pans (I usually do 4 small pans). It can also be put into 2 9×13 pans.
6. Optional step: “Paint” an egg wash over the top and sprinkle sunflower or sesame seeds over the egg wash. You can also push dried fruit into the batter.
7. Cover with a towel and let rise in pans for one hour or until dough is about 1/4 inch from the top of the pan. It will overflow in the oven if you let it rise too long.
8. Bake at 350 degrees for 30-50 minutes. I use the smaller pans so it only takes 30 minutes; however, if you are using the larger pans it will take closer to 45 minutes. You can stick a thermometer in the side to check for doneness. You want it to reach 190F or for a toothpick to come out clean.
9. Remove pans from oven and place on a cooling rack. Run a knife around the edges and remove loaves from pans immediately. Let them rest on their sides (this will allow more air to circulate around them). Resist the urge to cut into the loaves. They need to cool at least 30 minutes before you cut them. They will continue to bake and make yummy magic during this time. I usually let mine cool all day.
- If you have a sensitivity to wheat or gluten, just omit them and add more spelt, millet, lentils, or beans (garbanzo beans would work too).
- I often cut this recipe in half, it works just as well.
- You need to eat this bread within about 72 hours. This bread does not have any preservatives so it will not stay fresh as long as store bought bread. Do not refrigerate this bread. If you will not consume the loaves within 72 hours you need to slice the bread, wrap it in bakers paper, and freeze it. This way you can take out slices at a time. Let it sit out in room temperature to thaw. Do not place it in the microwave or it will lose nutrients.
- You can buy the grains and beans premixed from several trusted places online; however, I prefer to buy my own bags of dry beans and mix them myself. This is much more frugal, and it allows me the freedom to add exactly how much I want.
This post contains affiliate links.
Lexie is a follower of Jesus, the wife of the very talented Stephen McNeill, and a stay-at-home mother of two exquisite girls (ages 4 and 19 months). Her passions include spending time with friends and family, reading, traveling, and teaching. In an effort to live more naturally and frugally, she began making and selling her own lotion, lip balm, deodorant, and diaper cream. She loves sharing these passions with others and helping other families catch the vision of living more natural lifestyle. Lexie can be found on her blog, facebook, twittter, and email.
You may also like -