Make Your Own Ezekiel Bread {Guest Post}
  • • 2½ cups wheat grains (I use either hard red or hard white)
  • • 1½ cups spelt
  • • ½ cup hulled barley
  • • ¼ cup millet
  • • ¼ 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)
  • • 1⅛ cups raw, local honey
  • • ½ cup oil (I use olive oil or coconut oil)
  • • 2 tsp. salt
  • • 2 Tbs. active dry yeast (2 packages)
  • • ½ 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 need to mill beans separately depending on your mill's instructions) This makes approximately 9 cups flour
  2. In large glass bowl mix whey (or water), honey, oil, and salt
  3. In another 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 10 minutes either by hand, dough hook, or mixer (since this is a batter bread, it will NOT form into a nice smooth ball)
  5. Pour dough into 2 large (10x5x3) greased pans, 4 small loaf pans, or 2 9x13 pans
  6. Optional step: "Paint" an egg wash over top sprinkled with sunflower or sesame seeds, dried fruit pushed into batter is also optional
  7. Cover with towel and let rise in pans an hour or until dough is about ¼ inch from top of the pan, but not much higher or it might overflow in oven
  8. Bake at 350 degrees 30-50 minutes until thermometer reaches 190F or a toothpick comes out clean (smaller pans takes 30 minutes; larger pans closer to 45)
  9. Remove pans from oven and place on cooling rack
  10. Run a knife around the edges and remove loaves from pans immediately
  11. Let rest on sides but don't cut into loaves until they've cooled at least 30 minutes
Recipe by The Prairie Homestead at